Boston Banana Cream Pie Recipe #115364
This is heavenly! It's completely homemade-2 layer cake with banana custard filling and chocolate glaze. I got this recipe from a friend who got it from the Pillsbury Bake-off. This special dessert takes a little effort but is gorgeous and delectable!!!
by Kaarin
55 min | 15 min prep
SERVES 10 -12
Cake
- 1 1/4 cups flour
- 3/4 cup sugar
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 2/3 cup milk
- 1/4 cup shortening
- 1 teaspoon vanilla
- 1 egg
Filling
- 1/2 cup sugar
- 3 tablespoons flour
- 1/8 teaspoon salt
- 1 1/4 cups milk
- 1 egg, slightly beaten
- 1 tablespoon butter
- 1 teaspoon vanilla
- 2 bananas, cut in 1/4 ", slices
Glaze
- 1 ounce unsweetened chocolate
- 2 tablespoons butter
- 1 cup powdered sugar
- 1 dash salt
- 1/4 teaspoon vanilla
- 2-3 tablespoons milk
- Grease bottom of a 9" round pan.
- Line with wax paper and grease again.
- Blend all cake ingredients till moist; beat 2 minutes on medium.
- Pour batter into pan and bake at 350 degrees for 20-30 minutes until a toothpick comes out clean.
- Cool 5 minutes, then invert on wire rack.
- Remove wax paper carefully and cool completely.
- With a long thin knife, split cake in half to get 2 thin layers.
- Meanwhile make filling: Combine in a saucepan the sugar, flour and salt.
- Slowly stir in the milk.
- Cook on medium; stirring constantly.
- Bring to a boil for 1 minute, then temper the egg by mixing about a 1/4 cup of the hot filling into the egg.
- Add the egg mixture back into the pan; cook till bubbly, stirring constantly.
- Remove from heat and stir in butter and vanilla.
- Cool, stirring occasionally.
- Spread half the filling on bottom layer.
- Arrange the banana slices on filling, then cover bananas with remaining filling.
- Top with 2nd layer, cut side down.
- For glaze: In small saucepan, cook chocolate and butter on low heat till melted.
- Stir in sugar, vanilla, salt and milk for spreading consistency.
- Spread on top of cake, letting some drizzle down sides.
- Refrigerate.
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5 stars