---------- Recipe via Meal-Master (tm) v8.05

Title: Boston Banana Cream Pie
Categories: Pies, Chocolate
Yield: 1 Pie

Cake:
1 1/4 c All-purpose flour
3/4 c Sugar
2 ts Baking powder
1/4 ts Salt
2/3 c Milk
1/4 c Butter; melted
1 ts Vanilla extract
1 Egg
Filling:
1/2 c Sugar
3 tb All-purpose flour
1/8 ts Salt
1 1/4 c Milk
1 Egg; slightly beaten
1 tb Butter
1 ts Vanilla extract
3 md Bananas;
- sliced 1/4"
Glaze:
1 oz Unsweetened chocolate
2 tb Butter
1 c Powdered sugar
1 ds Salt
1/2 ts Almond extract
2 tb Milk; up to 3

Cake:

Preheat oven to 350?F. Grease bottom of 9" 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 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. 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 tb 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.

Recipe FROM: The Dessert Show, #DS3245

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