---------- Recipe via Meal-Master (tm) v8.05
       Title: Boston Banana Cream Pie
  Categories: Pies, Chocolate
       Yield: 1 servings
   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
     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
       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