Peanut Butter Banana Boston Cream Pie
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
2 cups evaporated skim milk¾ cup low-fat creamy peanut butter4 egg yolks¼ cup light brown sugar1 tsp cornstarch1 tbsp vanilla extract½ tsp ground nutmeg½ cup 1% milk¼ cup unsalted butter1 egg1 medium, overripe banana, mashed1/3 cup brown sugar1 tsp vanilla extract1 tsp banana extract (optional)½ cup cake flour½ cup brown rice flour½ tbsp baking powder¼ tsp salt2/3 cup low-fat, sweetened condensed milk3 oz bittersweet chocolate, chopped1 oz peanut butter chips
Preheat oven to 350 °F. Grease a 9-inch pie plate and place in a deep baking dish.
Beat peanut butter, yolks, brown sugar, cornstarch, vanilla and nutmeg until thick and creamy.
Heat evaporated milk to just below a simmer, and pour into peanut butter mixture.
Pour into prepared pie plate and pour boiling water around it.
Bake for 25 minutes.
Let cool to room temperature and chill custard in pie plate completely.
Grease bottom and sides of a 9-inch spring-form pan, line the bottom with parchment, then grease again and dust lightly with flour.
Heat milk and butter until butter is melted, and keep warm.
Whip egg, banana and sugar until very thick and pale yellow.
Add extracts and beat smooth.
Sift flours, baking powder and salt, and add to egg mixture, mixing only until blended.
Carefully pour in hot butter and milk, and mix again until barely blended.
Scrape into prepared pan and bake for 25 to 30 minutes, until a tester inserted in the center of the cake comes out clean.
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.
To assemble, slice cake into 2 layers.
Stir chilled custard smooth, and spread over bottom layer.
Top with second layer and chill while preparing glaze.
Stir condensed milk, chocolate and peanut butter chips over medium-low heat until melted and shiny.
Spread glaze over cake and chill until ready to serve.
Number of Servings: 12
Recipe submitted by SparkPeople user JO_JO_BA.
Beat peanut butter, yolks, brown sugar, cornstarch, vanilla and nutmeg until thick and creamy.
Heat evaporated milk to just below a simmer, and pour into peanut butter mixture.
Pour into prepared pie plate and pour boiling water around it.
Bake for 25 minutes.
Let cool to room temperature and chill custard in pie plate completely.
Grease bottom and sides of a 9-inch spring-form pan, line the bottom with parchment, then grease again and dust lightly with flour.
Heat milk and butter until butter is melted, and keep warm.
Whip egg, banana and sugar until very thick and pale yellow.
Add extracts and beat smooth.
Sift flours, baking powder and salt, and add to egg mixture, mixing only until blended.
Carefully pour in hot butter and milk, and mix again until barely blended.
Scrape into prepared pan and bake for 25 to 30 minutes, until a tester inserted in the center of the cake comes out clean.
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.
To assemble, slice cake into 2 layers.
Stir chilled custard smooth, and spread over bottom layer.
Top with second layer and chill while preparing glaze.
Stir condensed milk, chocolate and peanut butter chips over medium-low heat until melted and shiny.
Spread glaze over cake and chill until ready to serve.
Number of Servings: 12
Recipe submitted by SparkPeople user JO_JO_BA.
Nutritional Info Amount Per Serving
- Calories: 381.5
- Total Fat: 16.6 g
- Cholesterol: 100.7 mg
- Sodium: 209.8 mg
- Total Carbs: 50.0 g
- Dietary Fiber: 1.7 g
- Protein: 12.1 g
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