Ingredients Jump to Instructions ↓

  1. 1 1/2 cup(s) all-purpose flour

  2. 1/2 teaspoon(s) salt

  3. 1/2 cup(s) butter or margarine

  4. 2 tablespoon(s) shortening

  5. 2 1/4 cup(s) milk

  6. 4 large egg yolks

  7. 2/3 cup(s) sugar

  8. 1/4 cup(s) cornstarch

  9. 1/4 cup(s) all-purpose flour

  10. 1 tablespoon(s) vanilla extract

  11. 1/2 cup(s) heavy or whipping cream

  12. 2 medium ripe bananas

  13. 1 pint(s) stawberries

  14. 2 tablespoon(s) apple jelly

  15. Mint leaves for garnish

Instructions Jump to Ingredients ↑

  1. Prepare Tart Shell: In medium bowl, with fork, stir flour and salt. With pastry blender or two knives used scissor-fashion, cut in margarine or butter with shortening until mixture resembles coarse crumbs. Sprinkle about 4 tablespoons cold water, 1 tablespoon at a time, into flour mixture, mixing lightly with fork after each addition until dough is just moist enough to hold together. Shape dough into a disk; wrap with plastic wrap and refrigerate 30 minutes or until firm enough to roll.

  2. Prepare Banana-Cream Filling: In 3-quart saucepan, heat 2 cups milk to simmering over medium-high heat. In large bowl, whisk egg yolks, sugar, and remaining 1/4 cup milk until blended; whisk in cornstarch and flour until smooth. While constantly beating with wire whisk, gradually pour about half of simmering milk into bowl with yolk mixture. Return yolk mixture to saucepan and cook until mixture thickens and boils, stirring constantly. Reduce heat to low and cook, stirring constantly, about 2 minutes longer. Remove saucepan from heat; stir in vanilla.

  3. Transfer filling to medium bowl; cover surface directly with plastic wrap to prevent skin from forming and refrigerate at least 1 hour.

  4. While filling is chilling, preheat oven to 425 degrees F. On lightly floured surface, with floured rolling pin, roll dough into a 14-inch round. Press dough onto bottom and up side of 11" by 1" round tart pan with removable bottom. Fold overhang in and press against side of tart pan to form a rim 1/8 inch above edge of pan. With fork, prick dough at 1-inch intervals to prevent puffing and shrinking during baking.

  5. Line tart shell with foil and fill with pie weights, dried beans, or uncooked rice. Bake tart shell 20 minutes; remove foil with weights and bake 10 minutes longer or until golden. Cool tart shell in pan on wire rack.

  6. In small bowl, with mixer at high speed, beat cream until stiff peaks form. Thinly slice bananas. Fold whipped cream and bananas into filling mixture. Spoon filling into cooled tart shell.

  7. Hull and thinly slice strawberries. Arrange slices in concentric circles on top of filling. Refrigerate up to 4 hours.

  8. To serve, in small saucepan, melt apple jelly over medium-high heat, stirring constantly. With pastry brush, brush apple jelly over strawberries. Garnish pie with mint leaves.


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