Best Boston Banana Cream Pie Recipes

BOSTON BANANA CREAM PIE

Steps:

• 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.

BOSTON CREAM WHISKEY BANANA PIE RECIPE - (4.6/5)

Steps:

• (Note: You can make the filling hours in advance of making the cake because the cream filling needs to chill in the refrig for several hours prior to using in the cake.) Cake: Prepare cake mix to instructions. Add ½ cup sour cream and ½ cup crème fraiche to batter. Whip batter with hand mixer until fluffy. Coat sides (and lightly on bottom) of three 9" cake pans with cooking spray. Line the cake pans with parchment paper (cutting circles to fit). Pour equal amounts of batter into each of the three. Bake in preheated 375 oven until done and golden brown. Remove and place on cooling rack. Filling: In a small bowl, place blended egg yolks and whisk in flour, sugar and vanilla. Set aside. In medium saucepan over medium it heat, pour milk and cream. Whisk consistently as you bring it to boil. Remove from heat. Slowly pour in, while constantly whisking, the egg mixture. Return to medium low heat and whisk about 3 minutes then add whiskey and continue to whisk consistently for another 9-12 minutes as the custard thickens. Remove, pour into a glass dish, and cover with plastic wrap (patting the wrap on the filling). Place in refrigerator for a few hours before using. Ganache: Make a double-boiler with a pot of water and a glass bowl over it. Over medium heat. Put chocolate chips in bowl and add heavy cream. Stir and blend as chips melt. (Add a little more cream if needed if ganache is too thick.) Consistency of ganache should be like a sauce. Steps for pie construction: On first layer of cake, spread half of the filling smoothing around to within ½ inch of the perimeter. Slice bananas on top. Add second layer. Place remaining filling (leaving ½ inch around perimeter because the filling will squooosh out...is that a word? My spell check says 'no' but I like it, so it stays J!) Add top layer of the cake. Cover top with somewhat cooled ganache and allow it to run down the sides in a very natural 'organic' nature.

BANANA BOSTON CREAM PIE

Steps:

• Make cake layers:
• Preheat oven to 350°F. Lightly butter 2 (8-inch) round cake pans and dust with flour, knocking out excess.
• Sift together flour, baking soda, baking powder, and salt.
• Beat together butter and sugar in mixer at high speed until lightened, about 5 minutes. Add yolks 1 at a time, beating well after each addition, then beat in vanilla. Add half of flour mixture and mix at low speed until just blended. Add buttermilk, mixing until just combined, then add remaining flour mixture, mixing at low speed until smooth. Transfer batter to a large shallow bowl. Clean mixing bowl and beaters.
• Beat whites with a pinch of salt in mixer until they just hold stiff peaks, then fold into batter gently but thoroughly.
• Divide batter between pans, smoothing tops. Bake in middle of oven until cake is springy to the touch and a tester comes out clean, 15 to 20 minutes. (Layers will be about 3/4 to 1 inch high.) Cool in pans on racks 5 minutes. Run a sharp thin knife around edges, then invert onto racks and cool completely.
• Make custard for filling:
• Whisk together yolks, sugar, cornstarch, salt, and 2 tablespoons milk in a bowl. Bring remaining milk to a boil in a 2-quart heavy saucepan and add to yolk mixture in a slow stream, whisking constantly. Pour custard into saucepan and bring to a boil over moderately low heat, whisking constantly, then boil, whisking constantly, 2 minutes. Remove from heat and whisk in butter and vanilla. Transfer custard to a bowl and chill, its surface covered with wax paper, until cold, about 2 hours.
• Make glaze:
• Stir together evaporated milk, sugar, and corn syrup in a small heavy saucepan and simmer, stirring constantly, until caramel-colored and slightly thickened, about 6 minutes (be careful not to burn). Remove from heat and add chopped chocolate, whisking until smooth. Stir together cocoa, hot water, and vanilla in a small bowl, then stir into glaze. Chill, covered, until cool, about 15 minutes.
• Assemble cake:
• Place 1 cake layer, upside down, on a platter. Whisk custard until smooth and spread 2/3 cup on top. Cut banana into 1/4-inch-thick slices and arrange evenly over custard, then spread remaining custard over banana. Top with remaining cake layer, upside down. Pour chocolate glaze over top (some may drip onto plate).