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Strawberry-banana Cream Pie
Author/Submitted by: Better Homes & Gardens Farmer's Market Cookbook
Servings: 8
Categories:
Desserts
/
Pies & Pastries
Ingredients:
crust:
pastry for single crust pie 1/4
cup
finely chopped almonds,
toasted
++++++++++ 1/2
cup
sugar 2
Tablespoons
cornstarch 1 3/4
cups
milk 2
beaten egg yolks 1
Tablespoon
margarine or butter 1/2
teaspoon
vanilla
++++++++++ 2
medium
bananas 2
teaspoons
lemon juice 2
cups
sliced strawberries
+++++++++++ 1/2
cup
whipping cream 1
tablespoon
sugar 1/4
teaspoon
almond extract
Directions:
Prepare pastry for single-crust pie except stir almonds into flour mixture.
On a floured surface, roll pastry to a 12 inch circle. Wrap pastry around
rolling pin. Unroll onto a 9 inch pie plate. Ease pastry into pie plate.
Trim pastry to 1/2 inch beyond edge of pie plate. Fold under extra pastry.
Crimp edge of pastry. Do not prick pastry. Line the pastry shell with a
double thickness of foil. Bake in 450 oven 8 minutes. Remove foil. Bake 4
to 5 minutes more or until set and dry. Cool.
For filling, in a saucepan mix the 1/2 cup sugar and cornstarch. Gradually
stir in milk. Cook and stir till bubbly. Cook and stir 2 minutes more.
Remove from heat. Stir about 1 cup of the hot mixture into the beaten egg
yolks. Return all to saucepan. Bring to a gentle boil. Cook and stir 2
minutes more . Remove from heat. Stir in margarine and vanilla. Cover
surface with plastic wrap.
Slice bananas 1/4 inch thick; toss with lemon juice. (You should have about
1 1/4 cups) . Spread half the hot filling evenly into pastry shell. Arrange
half the bananas and strawberries on top. Top with remaining filling,
bananas and strawberries. Cover; chill 1 to 6 hours.
Before serving, beat the whipping cream , 1 tablespoon sugar, and almond
extract till stiff peaks form. Pipe or dollop onto pie.
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