Boston Banana Cream 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 Melted Butter

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, -- Cut into 1/4

: Inch Slices : Glaze: 1 oz Unsweetened Chocolate

2 TB Butter

1 c Powdered Sugar

: ds Salt 1/2 ts Almond Extract

3 TB Milk

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. 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 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. Recipe By :THE DESSERT SHOW SHOW #DS3258 Date: Tue, 29 Oct 1996 08:29:05 -0500
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