Preheat oven to 200°C/400°F.

Mix the flour and salt.

Cut the butter into small pieces and add it to the flour.

Mix thoroughly integrating the butter.

Add the egg yolk and mix.

Add the cold water (you may need more or less water than the called for. The amount of moisture in the flour determines how much more you need to add. When the mixture starts coming together, knead it lightly.

Grease a 27 cm /10.5 inches round spring form pan and lightly coat it with flour. Roll out the dough on a lightly floured surface to fit the base and the edge of the spring form pan. Press the pastry into the pan.

Prick the lined pastry evenly with the tines of a fork.

Bake for 10- 12 minutes. Remove from the oven and set aside to cool down.

Using a double boiler, stir and melt the butter and chocolate, you can also melt it in a microwave.

Ina bowl, whisk the eggs, banana flavoring and sugar just to incorporate. Add the melted chocolate mixture and mix. Scrape down the sides of the bowl. Add the flour and mix just to blend.

Add the diced pear pieces and mix well.

When the pie crust has cooled down, transfer the brownie-pear batter onto the baked pie crust.

Bake for 15-20 minutes (don’t over bake). Set aside to cool down.

Add the chocolate, heavy cream, sugar and butter in a saucepan and cook over medium heat. Whisk and bring just to a boil. Stir well ending up with a shiny chocolate glaze. Set aside to slightly cool down, then pour over the pear brownie pie. Can be served directly or refrigerated! Heavenly delicious!