STRAWBERRY BANANA CREAM PIE RECIPES
STRAWBERRY BANANA CREAM PIE RECIPE - FOOD.COM
Make and share this Strawberry Banana Cream Pie recipe from Food.com.
Total Time 3 hours 20 minutes
Prep Time 20 minutes
Cook Time 3 hours
Yield 6-8 pieces
Number Of Ingredients 10
Steps:
- In medium saucepan, combine sugar, cornstarch and salt.
- Blend together egg yolks and milk.
- Stir small amount of milk mixture into dry ingredients, making a smooth paste.
- Gradually blend in remaining milk mixture.
- Cook over medium heat, stirring constantly, until mixture thickens and boils.
- Allow to boil for one minute.
- Remove from heat and stir in Vanilla.
- Cool quickly by setting pan in bowl of ice or cold water and stirring for a few minutes.
- Arrange Strawberries in the bottom of the pie shell, reserving about 1/4 of them for garnish.
- Pour half of the custard over berries.
- Layer bananas over custard layer and top with remaining custard.
- Cover and refrigerate for at least 3 hours.
- Garnish with reserved berries and whipped cream.
Nutrition Facts : Calories 289.6, FatContent 11.7, SaturatedFatContent 4.3, CholesterolContent 122.1, SodiumContent 233.3, CarbohydrateContent 41, FiberContent 2.1, SugarContent 22.5, ProteinContent 6
STRAWBERRY-BANANA CREAM PIE | BETTER HOMES & GARDENS
Layers of custard, fresh strawberries, and sliced bananas add a new twist to this family favorite.
Provided by Better Homes & Gardens
Categories Recipes and Cooking
Total Time 52 minutes
Prep Time 40 minutes
Number Of Ingredients 17
Steps:
- 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.
- 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.
- 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.
- 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 until stiff peaks form. Pipe or dollop onto pie. Makes 8 servings.
Nutrition Facts : Calories 368 calories, CarbohydrateContent 42 g, CholesterolContent 78 mg, FatContent 20 g, ProteinContent 6 g, SaturatedFatContent 7 g, SodiumContent 119 mg
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