I made this mouth watering pie from my America's Best Pies recipe book. I substituted margarine for the Crisco, not sure if it is exactly the same thing? When I redo this pie I think I will use a biscuit crust.
CRUST
1 1/2 cups all-purpose flour
1/3 cup crushed vanilla wafers
1 teaspoon sugar
1/2 cup Crisco shortening
5 to 6 tablespoons cold water
FILLING
1/2 cup chocolate fudge ice cream topping
1/4 cup plus 2 tablespoons sugar
2 tablespoons cornstarch
1/4 teaspoon salt
3/4 cup water
10 oz. (approx 310g) package frozen strawberries
3 large bananas
3 oz. (approx 85g) package French vanilla instant pudding
1 3/4 cups half and half (full cream milk)
1 cup whipped cream
1 1/2 cups miniature marshmallows
GARNISH
Whipped cream
Maraschino cherries
Chopped peanuts
Chocolate Magic Shell ice cream topping (any chocolate sauce)
For the crust: Preheat oven to 200°C, combine flour, wafers and sugar in large bowl. Cut shortening with pastry blender until pea-size pieces form. Add water, 1 tablespoon at a time, tossing with a fork until dough forms a ball. On lightly floured surface, roll out dough to fit 9-inch lightly greased deep-dish pie plate. Flute edges, and prick bottom and sides with a fork. Bake for 12 to 15 minutes or until golden brown. Cool for at least 1 hour before filling.
For the filling: Drizzle chocolate fudge ice cream topping on bottom pie crust and refrigerate. Combine sugar, cornstarch, salt, and water in a saucepan. Cook over medium heat until thick and clear. Add strawberry Jello, stirring until dissolved. Add frozen strawberries. Place in refrigerator until cool and thick. Assemble pie, by slicing bananas over fudge topping. Gently spoon strawberry mixture over bananas. Put in refrigerator until set. Meanwhile, prepare instant French vanilla pudding according to package directions, using half and half. Fold in whipped cream and marshmallows. Spread over strawberry layer.
Garnish with more whipped cream, cherries, and chopped peanuts. Drizzle with Magic Shell. Keep refrigerated.
CRUST
1 1/2 cups all-purpose flour
1/3 cup crushed vanilla wafers
1 teaspoon sugar
1/2 cup Crisco shortening
5 to 6 tablespoons cold water
FILLING
1/2 cup chocolate fudge ice cream topping
1/4 cup plus 2 tablespoons sugar
2 tablespoons cornstarch
1/4 teaspoon salt
3/4 cup water
10 oz. (approx 310g) package frozen strawberries
3 large bananas
3 oz. (approx 85g) package French vanilla instant pudding
1 3/4 cups half and half (full cream milk)
1 cup whipped cream
1 1/2 cups miniature marshmallows
GARNISH
Whipped cream
Maraschino cherries
Chopped peanuts
Chocolate Magic Shell ice cream topping (any chocolate sauce)
For the crust: Preheat oven to 200°C, combine flour, wafers and sugar in large bowl. Cut shortening with pastry blender until pea-size pieces form. Add water, 1 tablespoon at a time, tossing with a fork until dough forms a ball. On lightly floured surface, roll out dough to fit 9-inch lightly greased deep-dish pie plate. Flute edges, and prick bottom and sides with a fork. Bake for 12 to 15 minutes or until golden brown. Cool for at least 1 hour before filling.
For the filling: Drizzle chocolate fudge ice cream topping on bottom pie crust and refrigerate. Combine sugar, cornstarch, salt, and water in a saucepan. Cook over medium heat until thick and clear. Add strawberry Jello, stirring until dissolved. Add frozen strawberries. Place in refrigerator until cool and thick. Assemble pie, by slicing bananas over fudge topping. Gently spoon strawberry mixture over bananas. Put in refrigerator until set. Meanwhile, prepare instant French vanilla pudding according to package directions, using half and half. Fold in whipped cream and marshmallows. Spread over strawberry layer.
Garnish with more whipped cream, cherries, and chopped peanuts. Drizzle with Magic Shell. Keep refrigerated.
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