Strawberry-Banana Cream Pie Recipe - Fast and Delicious Recipes

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Yields: 8 serving(s)

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.