Boston Banana Cream Pie

Yields:	8 servings
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	Preparation	20 minutes
	Cooking	30 minutes
	Ready In	50 minutes

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Ingredients


Cake
1 1/4	cups	flour, all-purpose
3/4	cup	sugar
2	teaspoon	baking powder
1/4	teaspoon	salt
2/3	cup	milk
1/4	cup	butter	melted
1	teaspoon	vanilla extract
1	each	egg

Filling
1/2	cup	sugar
3	tablespoons	flour, all-purpose
1/8	teaspoon	salt
1 1/4	cups	milk
1	each	egg	slightly beaten
1	tablespoon	butter
1	teaspoon	vanilla extract
3	medium	banana	cut into 1/4 inch slices

Glaze
1	ounce	chocolate unsweetened
2	tablespoons	butter
1	cup	powdered sugar
1	dash	salt
1/2	teaspoon	almond extract
3	tablespoons	milk

Directions

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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