Banana Cream Pie Recipe with Strawberries
This banana cream pie recipe puts a new twist to a classic dessert. The addition of strawberries to this family favorite adds a new sparkle and will be loved by all.
Try this banana cream pie recipe with strawberries today!
Banana Cream Pie with Strawberries
1/2 cup slivered, blanched almonds
1 1/3 cups flour
1 tablespoon sugar
1/2 teaspoon salt
4 tablespoons chilled butter, cut into pieces
3 tablespoons chilled vegetable shortening, cut into pieces
4-5 tablespoons ice water
FILLING AND TOPPING
1/4 cup flour
1/3 cup sugar
3 egg yolks
1 1/2 cups milk
1 tablespoon butter
1 teaspoon vanilla extract
4 ripe bananas
3 tablespoons lemon juice
2 cups strawberries
1 cup heavy cream
2 tablespoons confectioners' sugar
Preheat oven to 375° F.
Pastry: Spread the almonds in a shallow baking pan and toast them in the oven, stirring occasionally, for 5 minutes, or until golden. Turn off the oven. Transfer the almonds to a food processor and process just until finely ground, about 30 seconds; do not overprocess or the almonds will turn into an oily paste.
In a large bowl, combine the ground almonds, flour, sugar, and salt. With a pastry blender or two knives, cut in the butter and shortening until the mixture resembles coarse crumbs.
Sprinkle 2 tablespoons of the ice water over the mixture and toss it with a fork. The dough should be just barely moistened, enough so it will hold together when it is formed into a ball. If neccessary, add up to 3 tablespoons more water, 1 tablespoon at a time. Form the dough into a flat disk, wrap in plastic wrap, and refrigerate for at least 30 minutes.
On a lightly floured surface
, roll the dough out to a 12-inch circle. Fit the dough into a 9-inch glass pie pan. Trim the overhang to an even 1/2 inch all the way around. Fold the overhang under and crimp the dough to form a decorative border. Prick the pastry with a fork. Place the pie shell in the freezer to chill for at least 15 minutes before baking.
Preheat the oven to 375° F.
Line the pie shell with foil, fill it with pie weights or dried beans, and bake for 10 minutes. Remove the foil and weights and bake the pie shell for another 7 minutes or until golden brown. Remove the pie shell from the oven and set it aside to cool.
Filling: In a medium saucepan, combine the flour and sugar. Beat in the egg yolks, one at a time, then gradually add the milk, whisking constantly. Place the pan over medium heat. When the mixture has almost come to a boil, reduce the heat to low and simmer constantly, until it is thick and custardy. Stir in the butter and vanilla, remove the pan from the heat, and set the filling aside to cool. Place a circle of waxed paper directly on the surface of the custard to prevent a skin from forming.
Slice the bananas 1/4 inch thick and place them in a bowl. Sprinkle the lemon juice over them and toss to coat. Halve any large strawberries.
Spread half of the custard evenly in the pie shell, and arrange a layer of bananas and strawberries on top. Top with the remaining custard, bananas and strawberries. Refrigerate the pie for at least 1 hour.
Before serving this banana cream pie recipe, make the topping. In a medium bowl, whip the cream with the confectioners' sugar until stiff. Spoon the whipped cream on top of the pie.
Makes one 9-inch pie.
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