Prepare pastry for single-crust pie except stir almonds into flour mixture. On a floured surface, roll pastry to a 12 inch circle. Wrap pastry around rolling pin. Unroll onto a 9 inch pie plate. Ease pastry into pie plate. Trim pastry to 1/2 inch beyond edge of pie 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 450 oven 8 minutes. Remove foil. Bake 4 to 5 minutes more or until set and dry. Cool. For filling, in a saucepan mix the 1/2 cup sugar and cornstarch. Gradually stir in milk. Cook and stir till 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. Slice bananas 1/4 inch thick; toss with lemon juice. (You should have 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. Before serving, beat the whipping cream , 1 tablespoon sugar, and almond extract till stiff peaks form. Pipe or dollop onto pie. Recipe by: Better Homes & Gardens Farmers Market Cookbook Posted to MC-Recipe Digest V1 #839 by L979@aol.com on Oct 12, 1997