Recipe: Boston Banana Cream Pie

BOSTON BANANA CREAM PIE

FOR THE CAKE:
1 1/4 cups all-purpose flour
3/4 cup sugar
2 tsp baking powder
1/4 tsp salt
2/3 cup milk
1/4 cup melted butter
1 tsp vanilla extract
1 egg
FOR THE FILLING:
1/2 cup sugar
3 tbsp all-purpose flour
1/8 tsp salt
1 1/4 cups milk
1 egg, slightly beaten
1 tbsp butter
1 tsp vanilla extract
3 medium bananas, cut into 1/4-inch slices
FOR THE GLAZE:
1 oz unsweetened chocolate
2 tbsp butter
1 cup powdered sugar
dash salt
1/2 tsp almond extract
3 tbsp milk cake

TO MAKE THE CAKE:
Preheat oven to 350 degrees F. Grease bottom of 9 inch pie pan. Line bottom with waxed paper and grease again.

In large bowl, blend on low speed, flour, sugar, baking powder, salt, milk, butter, vanilla and egg. Blend until moistened. Beat 2 minutes on medium speed. Pour into pie pan.

Bake 20-30 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes.

Invert on wire rack. Remove waxed paper. Cool completely. Split horizontally, making 2 thin layers.

TO MAKE THE FILLING:
In medium saucepan, mix together sugar, flour and salt. Gradually stir in milk. Boil 1 minute. Stir constantly. Blend 1/4 cup hot mixture into egg and egg mixture back into saucepan. Cook until mixture is bubbly. Stir constantly. Remove from heat. Stir in butter and vanilla. Cool. Stir often.

TO ASSEMBLE:
Spread half of filling on cut side of larger cake layer. Arrange banana slices on filling. Spread remaining filling on top. Top with cake layer, cut side down.

TO MAKE THE GLAZE:
In small saucepan over low heat, melt chocolate and 2 tablespoons butter. Remove from heat. Stir in powdered sugar, dash of salt, almond extract and enough milk to make spreading consistency. Mix until smooth.

Spread glaze on top of cake, letting glaze drip down sides of cake. Refrigerate until serving time. Store in refrigerator.

Source: The Dessert Show #DS3258