Boston Banana Cream Pie

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

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

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
1 ds Salt
1/2 ts Almond extract
2 tb Milk; (2 to 3)

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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