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Grapevine Cafe Strawberry Banana Pie

1 1/2 C. sugar
1/2 C. plus 2 T. cornstarch
1/4 t. salt
6 C. milk
7 egg yolks
4 T. butter
1 T. vanilla
2 T. strawberry pie glaze
2 pints strawberries, sliced
4 bananas, sliced
2 baked, 9-inch deep-dish pie shells
Whipped cream for garnish

In the top of a double boiler, stir together sugar, cornstarch and salt. Gradually stir in milk, egg yolks and butter. Cook and stir with a whisk over simmering water until custard is very thick. The whisk should almost stand up by itself in the mixture. Remove from heat and stir in vanilla. Cool to room temperature.

Stir strawberry glaze into the custard. Place a layer of custard in the bottom of each pie shell. Top with one sliced banana and a half-pint of sliced berries per pie. Repeat custard and fruit layers. Top with remaining custard. Chill.

Just before serving, top pie with whipped cream. Garnish with additional strawberries and dried banana chips, if desired.

Makes 2 pies.

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