Strawberry Banana Cream Pie |
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Prep Time: 40 Minutes Cook Time: 15 Minutes |
Ready In: 55 Minutes Servings: 8 |
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I made this for a BBQ in the summer and I brought home an empty plate. I think next time I'm going to try either raspberries or blackberries to give it a taste explosion. This is from Better Homes & Gardens. Ingredients:
1 1/4 cups all-purpose flour |
1/4 teaspoon salt |
1/3 cup shortening or 1/3 cup lard |
4 -5 tablespoons cold water |
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 1 tablespoon 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:
1. In a bowl stir together 1-1/4 cups all-purpose flour and 1/4 teaspoon salt. Using a pastry blender, cut in 1/3 cup shortening until pieces are pea-size. Using 4 to 5 tablespoons cold water total, sprinkle 1 tablespoon of water at a time over the flour mixture, tossing with a fork until all of the dough is moistened. Form dough into a ball.
2. On a lightly floured surface, roll out dough to a 12-inch circle. Transfer pastry to a 9-inch pie plate. Ease pastry into pie plate, being careful not to stretch pastry.
3. Trim pastry to 1/2 inch beyond edge of 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 a 450 degree F. oven 8 minutes. Remove foil. Bake 4 to 5 minutes more or until set and dry. Cool.
4. 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.
5. 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.
6. Before serving, beat the whipping cream, 1 tablespoon sugar, and almond extract until stiff peaks form. Pipe or dollop onto pie. Makes 8 servings.
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