Strawberry Banana Cream Pie

Strawberry Banana Cream Pie
adapted from Panera Bread

1 1/2 cups finely ground graham cracker crumbs
1/3 cup white sugar
6 tbsp butter, melted
1/2 teaspoon ground cinnamon
2 1/2 cups milk
2/3 cup sugar
1/4 tsp salt
1/4 cup cornstarch
1 egg
3 egg yolks
1 tbsp unsalted butter, cut in pieces
1 tbsp vanilla extract
1 banana, thinly sliced
1 pint small strawberries, sliced

Mix graham cracker crumbs, sugar, melted butter, and cinnamon until well blended. Press mixture into a 9 inch pie plate.

Bake at 375 degrees F for 7-10 minutes. Allow to cool.

Meanwhile, make the custard. Whisk 2 cups of the milk, the sugar and salt in a medium saucepan. Put over medium heat and bring to a boil. In a medium heatproof bowl, whisk remaining 1/2 cup milk and cornstarch. Whisk the egg and egg yolks into the cornstarch mixture. Slowly whisk a third of the hot milk into the cornstarch mixture. As milk continues to boil, whisk warmed egg mixture back into milk, whisking constantly until mixture comes to a gentle boil. Whisk constantly for a couple of minutes until mixture thickens; then continue whisking and cook for 30 seconds more. Remove from heat and whisk in butter and vanilla.


Pour half of the hot filling into the piecrust. Layer on all of the sliced banana. Pour the remaining half of the filling over the banana, scraping the pan clean with a rubber spatula. Use the spatula to smooth over the top. Press plastic wrap directly onto the filling and refrigerate the pie until cold, at least 1 hour. Before serving, let the pie sit at room temperature for 30 minutes. Arrange sliced strawberries in a spoke pattern over the top just before serving.

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