Boston banana cream pie
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Boston banana cream pie
  Pie    Bananas    Creams  
Last updated 6/12/2012 1:09:47 AM. Recipe ID 36832. Report a problem with this recipe.
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      Title: Boston banana cream pie
 Categories: New, Text, Import
      Yield: 1 Servings
 
MMMMM----------------------------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

MMMMM--------------------------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

MMMMM---------------------------GLAZE--------------------------------
      1 oz Unsweetened Chocolate
      2 tb Butter
      1 c  Powdered Sugar
           Dash of 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. 




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Recipe ID 36832 (Apr 03, 2005)

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