Strawberry Banana Cream Pie

Submitted by Carmen B.

"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."

 

• Ready In: 55mins
• Ingredients: 17
• Serves: 8

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.