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CATEGORY CUISINE TAG YIELD
Dairy, Eggs Desserts 8 Servings

INGREDIENTS

Pastry for single crust pie
1/4 c Finely chopped almonds
toasted
1/2 c Sugar
2 T Cornstarch
1 3/4 c Milk
2 Beaten egg yolks
1 T Margarine or butter
1/2 t Vanilla
2 Bananas
2 t Lemon juice
2 c Sliced strawberries
1/2 c Whipping cream
1 T Sugar
1/4 t Almond extract

INSTRUCTIONS

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.  Recipe by: Better Homes &
Gardens Farmer's Market Cookbook  Posted to MC-Recipe Digest V1 #839 by
L979@aol.com on Oct 12, 1997

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 384
Calories From Fat: 110
Total Fat: 12.6g
Cholesterol: 69.9mg
Sodium: 390.6mg
Potassium: 354.5mg
Carbohydrates: 59.5g
Fiber: 3.5g
Sugar: 24.3g
Protein: 10.5g


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