Yield: 8 Servings
|\N \N||Pastry for single crust pie|
|¼ cup||Finely chopped almonds; toasted|
|2 \N||Beaten egg yolks|
|1 tablespoon||Margarine or butter|
|2 teaspoons||Lemon juice|
|2 cups||Sliced strawberries|
|½ cup||Whipping cream|
|¼ teaspoon||Almond extract|
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 ½ 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 ½ 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 ¼ inch thick; toss with lemon juice. (You should have about 1¼ 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@... on Oct 12, 1997