---------- Recipe via Meal-Master (tm) v8.04
  
       Title: Boston Banana Cream Pie
  Categories: New, Text, Import
       Yield: 4 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
   :       ds 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.
   
   Recipe By     :THE DESSERT SHOW SHOW #DS3258
   
                                         Date: Tue, 29
   Oct 1996 08:29:05 -0500
  
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