Strawberry Banana Cream Pie

Ripe bananas and some beautiful looking strawberries make a great pie!  One of my sons was not sure whether he was going to like it or not.  All I can say is that he shoveled it into his mouth, and wanted a second piece.  I guess he liked it.





1  1/4 cup flour
1/4 teaspoon salt
1/3 cup shortening (I used Crisco)
4 to 5 tablespoons ice water
1/4 cup chopped toasted almonds
1/2 cup sugar
2 tablespoons cornstarch
1  3/4 cups milk
2 beaten egg yolks
1 tablespoon butter
1/2 teaspoon vanilla
2 medium ripe bananas
2 teaspoons lemon juice
2 cups sliced strawberries

• In a mixing bowl, combine flour and salt.  Cut in shortening into pieces until they are the size of small peas. 
• Add almonds.  Add 1 tablespoon of water at a time over mixture.  Toss with a fork after each addition until moistened
• Form dough into a ball
• On a lightly floured surface, roll pastry to a 12 inch circle
• Place in pan as evenly as possible.  (remember, I am not good at pie crusts)  
• If need be,  spread out evenly with your fingers
• If there is extra pastry, crimp edges.  Do not prick
• Line pastry shell with double foil and bake at 450 degrees for 8 minutes
• Remove foil and bake for an additional 4 to 5 minutes
• Cool
• For the filling:  in a saucepan, mix 1/2 cup of sugar and cornstarch
• Gradually stir in milk
• Cook and stir until bubbly
• Cook and stir for 2 more minutes
• Remove from heat and stir 1 cup of hot mixture into beaten egg yolks
• return all to saucepan and bring to a gentle boil
• Cook 2 more minutes and remove from heat
• Stir in vanilla and butter
• Cover surface with plastic wrap
• Slice bananas a 1/4 inch thick and toss with lemon juice
• Spread half of hot filling evenly into pastry shell
• Arrange half of the bananas and strawberries on top
• Top with remaining filling, bananas and strawberries
• Cover and chill for 3 to 6 hours

-Queenie Cuisine