1 (9-inch) prepared piecrust
1/2 cup sugar
2 tablespoons cornstarch
1/4 teaspoon salt
4 egg yolks
2 cups milk
1 1/2 teaspoons vanilla
2 cups strawberries, sliced, divided
1 large or 2 small bananas, peeled and sliced
Whipped cream, optional


1. Prepare Piecrust: Preheat oven to 450? F. Line unbaked piecrust with 12-inch square of aluminum foil. Fill with rice or dried beans. Cover rim of shell with edges of foil. Bake until lightly browned at edges, 10 to 15 minutes. Lift out foil and rice. Cool on wire rack.
2. Prepare Filling: In a medium saucepan, combine sugar, cornstarch and salt. In a small bowl, whisk together egg yolks and milk. Gradually whisk milk mixture into dry ingredients. Cook over medium heat, stirring constantly, until mixture thickens and simmers. Simmer, stirring constantly, 1 minute. Remove from heat. Whisk in vanilla. Cool quickly by setting pan in bowl of ice or cold water and stirring for a few minutes.
3. Arrange 1 3/4 cups strawberry slices in pie shell. Pour half of the custard mixture over strawberries. Top with banana slices. Cover with remaining custard mixture. Cover and refrigerate until thoroughly chilled. Before serving, top pie with remaining strawberry slices. Garnish with whipped cream, if desired.

When making this cream pie, be careful not to burn the filling. To avoid this, stir the filling constantly with a wooden spoon or rubber spatula. This pie can be made up to one day in advance.

Strawberry Banana Cream Pie
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