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Strawberry-Banana Cream Pie

Layers of custard, fresh strawberries, and sliced bananas add a new twist to this family favorite.

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2.5 by 3 people

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  • Makes: 8 servings
  • Prep: 40 mins
  • Bake: 12 mins 450°F

Strawberry-Banana Cream Pie

Reviews (0)

2.5 by 3 people

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Directions

  1. In a mixing bowl, combine all-purpose flour and salt. Cut in shortening or lard until pieces are the size of small peas. Add almonds. Sprinkle cold water, 1 tablespoon at a time, over mixture, tossing with a fork after each addition until all is moistened. Form dough into a ball. On a lightly 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 being careful not to stretch pastry.
  1. 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.
  1. 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.
  1. 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.
  1. Before serving, beat the whipping cream, 1 tablespoon sugar, and almond extract until stiff peaks form. Pipe or dollop onto pie. Makes 8 servings.

Nutrition Facts (Strawberry-Banana Cream Pie)

  • Per serving:
  • 368 kcal cal.,
  • 20 g fat
  • (7 g sat. fat,
  • 78 mg chol.,
  • 119 mg sodium,
  • 42 g carb.,
  • 6 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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