Peanut Butter Banana Boston Cream Pie |
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Prep Time: 0 Minutes Cook Time: 55 Minutes |
Ready In: 55 Minutes Servings: 12 |
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An adapted version of a decadent Anna Olson recipe, this is Boston Cream Pie at it’s utmost, filled with nutty flavour and creamy custard and drenched in a chocolate ganache. You do have to start making this a day ahead though, as the custard needs to chill and the cake needs to stand overnight before assembly. Ingredients:
2 cups evaporated skim milk |
3/4 cup low-fat creamy peanut butter |
4 egg yolks |
1/4 cup light brown sugar |
1 tsp cornstarch |
1 tbsp vanilla extract |
1/2 tsp ground nutmeg |
1/2 cup 1% milk |
1/4 cup unsalted butter |
1 egg |
1 medium, overripe banana, mashed |
1/3 cup brown sugar |
1 tsp vanilla extract |
1 tsp banana extract (optional) |
1/2 cup cake flour |
1/2 cup brown rice flour |
1/2 tbsp baking powder |
1/4 tsp salt |
2/3 cup low-fat, sweetened condensed milk |
3 oz bittersweet chocolate, chopped |
1 oz peanut butter chips |
Directions:
1. Preheat oven to 350 °F. Grease a 9-inch pie plate and place in a deep baking dish.
2. Beat peanut butter, yolks, brown sugar, cornstarch, vanilla and nutmeg until thick and creamy.
3. Heat evaporated milk to just below a simmer, and pour into peanut butter mixture.
4. Pour into prepared pie plate and pour boiling water around it.
5. Bake for 25 minutes.
6. Let cool to room temperature and chill custard in pie plate completely.
7. Grease bottom and sides of a 9-inch spring-form pan, line the bottom with parchment, then grease again and dust lightly with flour.
8. Heat milk and butter until butter is melted, and keep warm.
9. Whip egg, banana and sugar until very thick and pale yellow.
10. Add extracts and beat smooth.
11. Sift flours, baking powder and salt, and add to egg mixture, mixing only until blended.
12. Carefully pour in hot butter and milk, and mix again until barely blended.
13. Scrape into prepared pan and bake for 25 to 30 minutes, until a tester inserted in the center of the cake comes out clean.
14. Let cool for 15 minutes, then turn out onto a plate, peel off parchment, then invert (so top is up) onto a rack to cool completely. Chill in fridge 8 hours or overnight.
15. To assemble, slice cake into 2 layers.
16. Stir chilled custard smooth, and spread over bottom layer.
17. Top with second layer and chill while preparing glaze.
18. Stir condensed milk, chocolate and peanut butter chips over medium-low heat until melted and shiny.
19. Spread glaze over cake and chill until ready to serve.
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