Debbies Fresh Strawberry Banana Cream Pie 2-3 Pints of fresh strawberries, washed with stems removed and dried with a paper towel. Set aside. Depending on size of the strawberries you will need to judge how many you will need. 1 blind baked 9” pie crust, make a homemade crust as this really is the best tasting. 2 - 14 oz. containers of strawberry glaze, this is usually in the produce section, you might have a little left over. 2 large boxes of Jello COOK AND SERVE Banana Pudding, do NOT follow the directions on the box, cook and stir this on the stove with 2 cups of whole milk and 1 ½ cups of heavy crème, this makes the pie set up firmer and allows a beautiful cut. Cook until it begins to boil, remove from heat. Cover with plastic wrap, making sure the plastic lays on top of the mixture so as not to form a skin. Put in the refrigerator to cool completely. 4 firm bananas sliced into ¼” slices, layer these in the bottom of your baked and cooled pie shell. When the banana mixture is cold, spread evenly over bananas. 2 cups of heavy whipping cream, whipped with a mixer with ½ cup of sugar and 1 teaspoon vanilla, whip until stiff. DO NOT USE COOL WHIP, it is an oil, no dairy and will ruin the pie! In a separate bowl, combine the prepared strawberries with the glaze. Set the strawberries flat side down on the banana mixture, squeeze in as many as you can so as you have no holes or gaps. I always start in the center and working in a circular pattern lay them in uniformly. Put your whipping cream in a piping bag and completely encircle the pie, Sprinkle, slice almonds on top. Chill for 1 hour before serving. Your guests will be awed! My Pie Crust 1 stick of Crisco 2 and 2/3 cup all purpose flour 1 teaspoon salt 2 Tablespoons Sugar 6-8 Tablespoons of ice water Combine flour, salt and sugar and then cut in with Crisco and cut with a pastry cutter (Or 2 forks) until it resembles coarse meal. Slowly add water, until you form a ball. Cover with plastic wrap and chill in the refrigerator for 1 hour. Roll out on floured board, and put in your pie pan. Poke holes with a fork on the entire surface and sides, bake at 350◦ for 30 minutes or until golden brown, remove and cool completely before adding your ingredients.
Posted on: Fri, 02 Jan 2015 02:44:07 +0000
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