A delightful twist on the classic cream pie, featuring layers of fresh berries and bananas in a creamy custard filling.
In a saucepan, combine the sugar, cornstarch, and salt.
Mixing the dry ingredients first ensures even distribution.
Whisk together the egg yolks and milk in a separate bowl.
Use room temperature eggs for smoother blending.
Gradually add the milk mixture to the dry ingredients, stirring to form a smooth paste.
Adding the liquid slowly prevents lumps.
Cook the mixture over medium heat, stirring constantly, until it thickens and begins to boil.
Keep stirring to avoid scorching the bottom.
Remove from heat and stir in the vanilla extract.
Adding vanilla at the end preserves its flavor.
Cool the custard by placing the saucepan in a bowl of ice water and stirring occasionally.
Cooling quickly prevents a skin from forming on the custard.
Arrange half of the strawberries on the bottom of the pie crust.
Slice the strawberries evenly for a uniform layer.
Pour half of the custard over the strawberries.
Spread the custard gently to avoid disturbing the berries.
Layer the banana slices over the custard.
Use ripe bananas for the best flavor.
Top with the remaining custard and smooth the surface.
Tap the pie gently to settle the layers.
Refrigerate the pie for at least 3 hours to set.
Chilling allows the flavors to meld together.
Garnish with the remaining strawberries and whipped cream before serving.
Add the garnish just before serving for freshness.
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