Preheat the oven to 200°C (400°F).

In a bowl, combine the flour and salt.

Cut the butter into small pieces and add it to the flour mixture. Rub the butter into the flour until well incorporated.

Add the egg yolk and mix to combine.

Gradually add the cold water. You may need slightly more or less than the amount specified, depending on the moisture content of your flour. Once the dough starts coming together, knead it gently until smooth. Avoid overworking the dough.

Grease a 27 cm (10.5-inch) round springform pan and lightly dust it with flour. On a lightly floured surface, roll out the dough into a circle large enough to cover the bottom and sides of the pan. Carefully transfer it to the pan and gently press it into place.

Prick the pastry evenly with the tines of a fork.

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

Melt the butter and chocolate together in a heatproof bowl set over a saucepan of gently simmering water (double-boiler method). Alternatively, melt them in the microwave in short intervals, stirring between each one. Set aside to cool slightly.

In a separate bowl, whisk the eggs, banana flavoring, and sugar just until combined.

Add the melted chocolate and butter mixture and mix until incorporated, scraping down the sides of the bowl as needed.

Add the flour and mix just until combined. Avoid overmixing.

Fold in the diced pears until evenly distributed throughout the batter.

Once the pie crust has cooled, pour the pear brownie batter over the baked crust and spread it evenly.

Bake for 15–20 minutes. Be careful not to overbake; the brownie filling should remain moist and fudgy. Remove from the oven and set aside to cool.

Place the chocolate, heavy cream, sugar, and butter in a saucepan.

Cook over medium heat, whisking constantly, until the chocolate and butter have melted and the mixture is smooth and glossy. Bring just to a boil, then remove from the heat.

Set aside to cool slightly, then pour the chocolate ganache evenly over the pear brownie filling.

Allow the ganache to set before slicing, or refrigerate the pie for a firmer finish.

Serve and enjoy this heavenly Chocolate and Pear Brownie Pie!