Boston Banana Cream Pie
Boston Banana Cream Pie recipe
Yield
8 servingsPrep
20 minCook
30 minReady
80 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Cake | |||
| 1 ¼ | cups |
all-purpose flour
|
|
| ¾ | cup |
sugar
|
|
| 2 | teaspoons |
baking powder
|
|
| ¼ | teaspoon |
salt
|
|
| ⅔ | cup |
milk
|
|
| ¼ | cup |
butter
melted |
|
| 1 | teaspoon |
vanilla extract
|
|
| 1 | large |
eggs
|
|
| Filling | |||
| ½ | cup |
sugar
|
|
| 3 | tablespoons |
all-purpose flour
|
|
| ⅛ | teaspoon |
salt
|
|
| 1 ¼ | cups |
milk
|
|
| 1 | large |
eggs
slightly beaten |
|
| 1 | tablespoon |
butter
|
|
| 1 | teaspoon |
vanilla extract
|
|
| 3 | medium |
bananas
cut into 1/4 inch slices |
|
| Glaze | |||
| 1 | ounce |
unsweetened chocolate
|
|
| 2 | tablespoons |
butter
|
|
| 1 | cup |
powdered sugar
|
|
| 1 | dash |
salt
|
*
|
| ½ | teaspoon |
almond extract
|
*
|
| 2 | tablespoons |
milk
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Cake | |||
| 296 | ml |
all-purpose flour
|
|
| 177 | ml |
sugar
|
|
| 1E+1 | ml |
baking powder
|
|
| 1.3 | ml |
salt
|
|
| 158 | ml |
milk
|
|
| 59 | ml |
butter
melted |
|
| 5 | ml |
vanilla extract
|
|
| 1 | each |
eggs
|
|
| Filling | |||
| 118 | ml |
sugar
|
|
| 45 | ml |
all-purpose flour
|
|
| 0.6 | ml |
salt
|
|
| 296 | ml |
milk
|
|
| 1 | each |
eggs
slightly beaten |
|
| 15 | ml |
butter
|
|
| 5 | ml |
vanilla extract
|
|
| 3 | medium |
bananas
cut into 1/4 inch slices |
|
| Glaze | |||
| 28.9 | ml/g |
unsweetened chocolate
|
|
| 3E+1 | ml |
butter
|
|
| 237 | ml |
powdered sugar
|
|
| 1 | dash |
salt
|
*
|
| 2.5 | ml |
almond extract
|
*
|
| 3E+1 | ml |
milk
|
|
Directions
Cake: Preheat oven to 350℉ (180℃).
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 to 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.
Filling: in medium saucepan, mix together sugar, flour and salt.
Gradually stir in milk.
Boil 1 minute.
Stir constantly.
Blend ¼ 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.
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.
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 on top of cake, letting glaze drip down sides of cake.
Refrigerate until serving time.
Store in refrigerator.
