Strawberry-Banana Cream Pie

Recipe Ingredients

		Crust
		Pastry for single crust pie
1/4 cup	23g / 0.8oz	Finely chopped almonds - toasted
1/2 cup	99g / 3.5oz	Sugar
2 tablespoons	30ml	Cornstarch
1 3/4 cups	414ml	Milk
2		Beaten egg yolks
1 tablespoon	15ml	Margarine or butter
1/2 teaspoon	2.5ml	Vanilla
2 teaspoons	10ml	Bananas (medium)
2 teaspoons	10ml	Lemon juice
2 cups	474ml	Sliced strawberries
1/2 cup	118ml	Whipping cream
1 tablespoon	15ml	Sugar
1/4 teaspoon	1.3ml	Almond extract

Recipe Instructions

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 until 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 until stiff peaks form. Pipe or dollop onto pie.

Source:
Better Homes and Gardens Farmer's Market Cookbook

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.