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Strawberry Banana Cream Pie

Prep Time45 mins
Cook Time45 mins
Total Time1 hr 30 mins
Author: Erin @ Strawberry Mommycakes


  • For the Cream Filling
  • 1 c sugar
  • 1/4 c cornstarch
  • 1/2 tsp salt
  • 2 1/2 c milk
  • 1/2 c heavy whipping cream
  • 2 eggs lightly beaten
  • 3 Tbs. butter
  • 1/4 tsp vanilla
  • 1/2 tsp strawberry extract
  • 1/4 tsp coconut flavor optional
  • For the Strawberry Banana Topping
  • 6-8 large strawberries
  • 1/2 banana
  • 1/4 c orange juice
  • 1/2 Tbs cornstarch
  • 3 Tbs sugar
  • 1 Tbs butter
  • Whipped Cream Topping
  • 1 c heavy whipping cream
  • 1 heaping Tbs sugar
  • 1 banana
  • 5 strawberries


  • 3 Combine sugar, cornstarch, salt and milk in a saucepan.
  • Mix until it's smooth, then turn up heat to medium high.
  • Continue stirring until it starts bubbling and thickens.
  • Reduce heat and cook for 2 minutes (stirring continually). Remove from heat.
  • Beat eggs in a small bowl, then add some of the filling to the bowl of eggs (about 3 Tbs).
  • Add egg mixture back to the pan, heat up to a gentle boil and cook and stir for 2 more minutes.
  • Remove from heat and stir in flavorings. Transfer to a large bowl, cover with plastic wrap and refrigerate for at least 30 minutes.
  • While filling is cooling, make the strawberry banana topping.
  • Combine all ingredients in a blender. Blend until there are no fruit chunks.
  • Transfer to a small sauce pan. Heat on med-high until it bubbles.
  • Turn down to low, then cook for 2 more minutes. Take off heat and refrigerate.
  • Whisk whipping cream in a mixer on high for 4 minutes. Add sugar, then refrigerate.
  • After everything is cool layer bananas in the pie crust, top with custard mixture, then strawberry banana topping, whipped topping, the top with strawberries.


Adapted from Taste of Home