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Homemade Boston Banana Cream Pie photo

Boston Banana Cream Pie

This Boston Banana Cream Pie is a delightful blend of creamy custard and ripe bananas, topped with a luscious chocolate glaze!
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour 30 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Pie Crust:
  • 1 cup all-purpose flour
  • 1/4 cup granulated white sugar
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1/4 cup milk
  • 1/4 cup shortening
  • 1 teaspoon vanilla extract
  • 1 large egg
For the Custard Filling:
  • 1/2 cup granulated white sugar
  • 3 tablespoons all-purpose flour
  • 1/4 teaspoon salt
  • 1 cup milk
  • 1 large egg slightly beaten
  • 1 tablespoon butter melted
  • 1 teaspoon vanilla extract
  • 2 large bananas cut into 1/2-inch slices
For the Chocolate Glaze:
  • 1 ounce unsweetened chocolate chopped
  • 2 tablespoons butter
  • 1 cup powdered sugar (sifted)
  • 1 dash salt
  • 2 tablespoons milk (more or less depending on how thick you'd like the glaze)

Equipment

  • Mixing bowls
  • Whisk
  • Pie dish
  • Double boiler or microwave-safe bowl
  • Cooling rack
  • Spatula

Method
 

Stepwise Method: Boston Banana Cream Pie
  1. In a medium bowl, combine the all-purpose flour, granulated sugar, baking powder, and salt. Stir until well mixed. In a separate bowl, whisk together the milk, shortening, vanilla extract, and egg until smooth. Gradually add the wet ingredients to the dry ingredients, mixing until just combined.
  2. Preheat your oven to 350°F (175°C). Pour the pie crust mixture into a greased pie dish, spreading it evenly. Bake for 20-25 minutes or until the crust is golden brown. Remove from the oven and let it cool completely.
  3. In a saucepan over medium heat, combine the granulated sugar, flour, and salt. Gradually whisk in the milk, stirring constantly until the mixture thickens. Once thick, remove it from the heat and slowly stir in the beaten egg, melted butter, and vanilla extract. Return to the heat for another minute, stirring continuously.
  4. Once the pie crust is cool, layer the banana slices evenly on the bottom. Pour the custard filling over the bananas, smoothing it out with a spatula. Allow the pie to cool in the fridge for at least 2 hours to set.
  5. In a double boiler or microwave-safe bowl, melt the chopped unsweetened chocolate and butter together until smooth. Remove from heat and stir in the sifted powdered sugar, salt, and enough milk to achieve your desired glaze consistency.
  6. Once the pie has set, drizzle the chocolate glaze over the top. You can use a spatula to create patterns or just let it flow for a rustic look. Chill in the refrigerator for an additional 30 minutes before serving.

Notes

  • Store the pie in the refrigerator, covered to maintain freshness.
  • Add banana slices just before serving to prevent browning.
  • Feel free to use a pre-made pie crust for convenience.