Strawberry Banana Cream Pie

Description
Yield: 6-8 servings.

Ingredients

 * ½ cup sugar
 * 2 tablespoons cornstarch
 * ¼ teaspoon salt
 * 4 egg yolks
 * 2 cups milk
 * 1½ teaspoons vanilla
 * 1 pint California strawberries, sliced
 * 1 (9-inch) baked pie shell
 * 1 large or 2 small bananas, peeled and sliced
 * whipped cream, optional

Directions

 * 1) In medium saucepan, combine sugar, cornstarch and salt.
 * 2) Blend together egg yolks and milk.
 * 3) Stir small amount of milk mixture into dry ingredients, making a smooth paste.
 * 4) Gradually blend in remaining milk mixture.
 * 5) Cook over medium heat, stirring constantly, until mixture thickens and boils.
 * 6) Boil, stirring constantly, 1 minute.
 * 7) Remove from heat.
 * 8) Stir in vanilla.
 * 9) Cool quickly by setting pan in bowl of ice or cold water and stirring for a few minutes.
 * 10) Set aside about ¼ cup strawberry slices for garnish.
 * 11) Arrange remaining strawberry slices in pie shell.
 * 12) Pour half of the custard mixture over strawberries.
 * 13) Top with banana slices.
 * 14) Cover with remaining custard mixture.
 * 15) Cover and refrigerate until thoroughly chilled.
 * 16) Before serving, top pie with reserved strawberry slices.
 * 17) Garnish with a dollop of whipped cream, if desired.
 * 18) To bake pie shell: line unbaked pie shell with 12-inch square of aluminum foil.
 * 19) Fill with rice or dried beans or peas.
 * 20) Cover rim of shell with edges of foil.
 * 21) Bake in preheated 450°F oven until lightly browned at edges, 10 to 15 minutes.
 * 22) Lift out foil and rice.
 * 23) Cool on wire rack.