California Strawberries
The Ripe Ingredient
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Strawberry Banana Cream Pie
1/2 cup sugar
2 tablespoons cornstarch
1/4 teaspoon salt
4 egg yokes
2 cups milk
1 1/2 teaspoons vanilla
1 pint California strawberries, sliced
1 (9-inch) baked pie shell
1 large or 2 small bananas, peeled and sliced
Whipped cream, optional
Directions
In medium saucepan, combine sugar, cornstarch and salt. Blend together egg yokes 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. To bake pie shell: Line unbaked pie shell with 12-inch square of aluminum foil. Fill with rice or dried beans or peas. Cover rim of shell with edges of foil. Bake in preheated 450F oven until lightly browned at edges, 10 to 15 minutes. Lift out foil and rice. Cool on wire rack. Yield: 6-8 servings.
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