Strawberry Banana Cream Pie

Description
Yield: 6-8 servings.

Ingredients

 * 1/2 cup Sugar
 * 2 tablespoons cornstarch
 * 1/4 teaspoon salt
 * 4 egg yokes
 * 2 cups milk
 * 1 1/2 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 yokes 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. Remove from heat. Stir in vanilla.
 * 7) Cool quickly by setting pan in bowl of ice or cold water and stirring for a few minutes.
 * 8) Set aside about 1/4 cup strawberry slices for garnish.
 * 9) Arrange remaining strawberry slices in pie shell.
 * 10) Pour half of the custard mixture over strawberries.
 * 11) Top with banana slices. Cover with remaining custard mixture.
 * 12) Cover and refrigerate until thoroughly chilled.
 * 13) Before serving, top pie with reserved strawberry slices.
 * 14) Garnish with a dollop of whipped cream, if desired.
 * 15) To bake pie shell: Line unbaked pie shell with 12-inch square of aluminum foil.
 * 16) Fill with rice or dried beans or Peas. Cover rim of shell with edges of foil.
 * 17) Bake in preheated 450F oven until lightly browned at edges, 10 to 15 minutes.
 * 18) Lift out foil and rice. Cool on wire rack.