Recipes - Desserts

Strawberry Banana Pie

Bruce Weinstein and

Mark Scarbrough

1 large banana, thinly sliced
1 (8-inch) prepared graham cracker crust

2 large egg yolks, at room temperature
3 cups V8 Splash® Smoothie Strawberry-Banana
1/4 cup plus 2 tablespoons cornstarch
2 teaspoons lemon juice
6 tablespoons whipped dairy-free topping
6 large strawberries, stemmed and hulled

1. Place the banana slices in one layer on the bottom of crust; set aside.

Place the egg yolks in a large bowl and whisk until smooth; set aside.

2 . Whisk the V8 Splash® Smoothie, cornstarch, and lemon juice in a medium pot set over medium heat. Whisk until the cornstarch dissolves, the mixture comes to a simmer and thickens.  Simmer 30 seconds, whisking all the while.

3.  Slowly pour half of this mixture into the bowl with the egg yolks, whisking all the while.  Pour the egg yolk mixture back into the pan, whisking until smooth.  Set the pan over very low heat and cook for just 15 seconds, whisking constantly to avoid curdling the egg yolks.

4.  Pour the hot custard into the prepared crust, covering the bananas.  Refrigerate until cold and set, about 3 hours.

5. Before serving, decorate the top of the pie with dollops of whipped topping and whole strawberries, pointy side up.