Strawberry-banana cream pie

1-1/4 cups all-purpose flour
1/4 teaspoon salt
1/3 cup shortening or lard
4 to 5 tablespoons cold water
1/4 cup finely chopped almonds, toasted
1/2 cup sugar
2 tablespoons cornstarch
1-3/4 cups milk
2 beaten egg yolks
1 tablespoon margarine or butter
1/2 teaspoon vanilla
2 medium bananas
2 teaspoons lemon juice
2 cups sliced strawberries
1/2 cup whipping cream
1 tablespoon sugar
1/4 teaspoon almond extract

1. Trim pastry to 1/2 inch beyond edge of plate. Fold under extra pastry. Crimp edge of pastry. Do not prick pastry. Line the pastry shell with a double thickness of foil. Bake in a 450 degree F. oven 8 minutes. Remove foil. Bake 4 to 5 minutes more or until set and dry. Cool.
2. For filling, in a saucepan mix the 1/2 cup sugar and cornstarch. Gradually stir in milk. Cook and stir until bubbly. Cook and stir 2 minutes more. Remove from heat. Stir about 1 cup of the hot mixture into the beaten egg yolks. Return all to saucepan. Bring to a gentle boil. Cook and stir 2 minutes more. Remove from heat. Stir in margarine and vanilla. Cover surface with plastic wrap.
3. Slice bananas 1/4-inch-thick; toss with lemon juice. (about 1-1/4 cups). Spread half the hot filling evenly into pastry shell. Arrange half the bananas and strawberries on top. Top with remaining filling, bananas, and strawberries. Cover; chill 1 to 6 hours.
4. Before serving, beat the whipping cream, 1 tablespoon sugar, and almond extract until stiff peaks form. Pipe or dollop onto pie.