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1
Prick the crust with a fork to prevent bubbles from forming and bake it in a 9 inch pie form.. Follow the directions on the pack.
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2
Cut the second crust into a shape of a rose and three hearts (or anything you like), apply food coloring, and bake on a cookie sheet for no more than 5 minutes in a 425*F preheated oven. This was a last minute idea. I wanted to use the second crust and a light bulb shone over my head. Next time the execution will be more precise and the coloring will be nicer. But all in all I was satisfied with the results.
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3
Directions for both pastry creams:
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4
In a small bowl beat together egg yolks and 1/2 of the sugar. Add flour, salt, and mix well. Set aside.
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5
In a pot, bring to boil milk and the other half of the sugar.
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6
Slowly add hot milk to the egg mixture, stirring constantly. Transfer the cream mix back to the pot and return to medium heat, mixing constantly to prevent clumping. When it starts to boil again, let it bubble for 1 minute.
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7
Remove from heat and stir in 2 tbsp butter. Stir until butter dissolves.
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8
Divide the pastry cream in half and stir chopped chocolate into one half of the pastry cream. Stir until the chocolate melts completely.
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9
If you want to have firmer pastry cream, let the cream cool down first, than mix in 2tbsp of soft butter in each cream)
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10
Cut the bananas into half circles and dice the peaches. Put them in a bowl and stir to combine.
