Add the first five ingredients of the pie crumbs and mix into the stand mixer’s bowl on medium speed until pecans have broken into pea-sized pieces and mixture resembles cobbler dough.
Add tablespoon of cold water and mix for another minute.
Remove crumbs, place on a baking sheet then bake at 350F for 25 minutes, stirring occasionally for even baking.
Add heavy cream, dark chocolate, ¼ teaspoon of salt and bourbon into double boiler over medium heat.
Stir occasionally until chocolate melts into the cream and is a uniform color, then stir in 2 tablespoons of butter and remove from heat.
Into a 4-quart pot, place Born Free egg yolks, cup of buttermilk, 3 tablespoons corn starch, and ¾ cup of brown sugar.
Whisk together, then place over low heat. Continue whisking until yolks have become fluffy and reached soft peak stage.
Quickly whisk in the chocolate cream mixture then scrape chocolate cream into a large bowl and cool over ice or in refrigerator.
While this is cooling, using stand mixer or a bowl and whisk, whip heavy cream and sugar to stiff peak stage.
When ready to serve, slice bananas into 1-inch slices, dip one side in granulated sugar and with the torch, brown only the side with sugar.
Into a Rocks glass, layer the chocolate pudding, pie crumbs, and whipped cream then top with browned banana slices a dollop of cream and additional pie crumbs.