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.