Boston Cream Banana Pie

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I wanted to make a special dessert for my sister-in-law’s birthday. I had bananas and cocoa powder so I pulled out the Hershey’s 100th Anniversary: 100 Years of Hershey’s Favorites book in search of the perfect recipe. (You should check out that Amazon link I posted – they have copies of the book as low as 14 cents!)

I found a recipe for “Classic Boston Cream Pie” which sounded delicious. This is a layer cake so I knew it would be easy to incorporate the bananas I wanted to use.

The recipe called for a 9″ pan, but I only had an 8″ round cake pan. This made the cake layers pretty thick… if you only have an 8″ pan I would suggest not using all of the batter.

After cutting the cake in half, I layered bananas before putting on the cream layer. Looking great already!

I added the top layer back on the cake then I poured the chocolate on top. Into the refrigerator it went! Couldn’t wait to try this one. It was pretty great and I really loved it with the bananas.

HERSHEY’S CLASSIC BOSTON CREAM PIE

1/3 cup shortening (I used canola oil, but you could easily use softened butter.)
1 cup sugar
2 eggs
1 tsp vanilla extract
1 1/4 cups all-purpose flour
1 1/2 tsp baking powder
1/4 tsp salt
3/4 cup milk
Rich Filling (recipe follows)
Dark Cocoa Glaze (recipe follows)

Heat oven to 350*F. Grease and flour 9″ round baking pan. In large mixer bowl, beat shortening, sugar, eggs and vanilla until light and fluffy. Stir together flour, baking poder and salt; add alternately with milk to shortening mixture, beating well after each addition. Pour batter into prepared pan. Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean. Note: Since I used an 8″ pan and all of the batter, my cook time was a good 5-7 minutes longer. Again, this ended up with a very thick cake so I would use less batter if going with an 8″ pan. Cool 10 minutes, remove from pan to wire rack. Cool completely. Meanwhile, prepare Rich Filling. With long serrated knife, cut cake in half horizontally. Place one layer, cut side up, on serving plate; spread with prepared filling. Note: Before spreading the filling on the cake I cut 2 bananas into thin slices and covered the top of the cake. I added the filling on top of the banana layer. Top with remaining cake layer, cut side down. Prepare Dark Cocoa Glaze; spread over cake, allowing glaze to run down sides. Refrigerate several hours or until cold. Garnish as desired. Refrigerate any leftover pie.

RICH FILLING

1/3 cup sugar
2 Tbs corn starch
1 1/2 cups milk
2 egg yolks, slightly beaten
1 Tbs butter
1 tsp vanilla extract

In medium saucepan, stir together sugar and cornstarch; gradually add milk and egg yolks, stirring until blended. Cook over medium heat, stirring constantly, until mixture comes to a boil. Boil 1 minute, stirring constantly. Remove from heat; stir in butter and vanilla. Cover; refrigerate several hours or until cold.

DARK COCOA GLAZE

3 Tbs water
2 Tbs butter
3 Tbs Hershey’s cocoa powder
1 cup powdered sugar
1/2 tsp vanilla extract

In small saucepan over medium heat, heat water and butter until mixture comes to a boil; remove from heat. Immediately stir in cocoa. Gradually add powdered sugar and vanilla, beating with whisk until smooth and of desired consistency; cool slightly.

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One response »

  1. I’m still amazed that you just happened to make one of my favorite desserts! And adding the banana was brilliant–kind of like banana pudding meets Boston cream. Yum. Yum. Yum.

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