Strawberry Banana Cream Pie
Strawberry and banana—two favorite flavors in one fabulous cream pie in a pastry crust.
1 (9-inch) baked pie crust*
1/2 cup granulated sugar
2 tablespoons cornstarch
1/4 teaspoon salt
4 large egg yolks
2 cups milk
1 1/2 teaspoons vanilla extract
1 pint California strawberries, sliced
1 large or 2 small bananas, peeled and sliced
Whipped cream for accompaniment (optional)
- Prepare pie crust; set aside to cool.
- For Filling: 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. Boil, stirring constantly, 1 minute. Remove from heat. Stir in vanilla. Cool quickly by setting pan in bowl of ice or cold water and stirring for a few minutes.
- Set aside about 1/4 cup strawberry slices for garnish. Arrange remaining strawberry slices in pie shell. Pour half of the custard mixture over strawberries. Top with banana slices. Cover with remaining custard mixture. Cover and refrigerate until thoroughly chilled.
- Before serving, top pie with reserved strawberry slices. Garnish with a dollop of whipped cream, if desired.
Makes 8 servings.
*Use store bought, ready-to-use pie pastry, or your favorite recipe for homemade pie pastry.
Recipe provided courtesy California Strawberry Commission. ©2003 California Strawberry Commission. All rights reserved.