Recipe - Strawberry-Banana Cream Pie

CRUST
Pastry for single crust pie
One fourth cup Finely chopped almonds;
toasted
One half cup Sugar
2 tablespoon Cornstarch
1 Three fourths cup Milk
2 Beaten egg yolks
1 tablespoon Margarine or butter
One half teaspoon Vanilla
2 md Bananas
2 teaspoon Lemon juice
2 cup Sliced strawberries
One half cup Whipping cream
1 tablespoon Sugar
One fourth teaspoon Almond extract

Prepare pastry for singlecrust 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 One half 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 One half 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 One fourth inch thick; toss with lemon juice. (You should have about
1 One fourth 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.

Recipe by: Better Homes & Gardens Farmer's Market Cookbook

Posted to MCRecipe Digest V1 #839 by L979@aol.com on Oct 12, 1997