Hello Instructables users! I previously made a tutorial on how to make this pie, but I've decided to make a new one using the feedback I received about the first one I made. This pie is beyond delicious and it took a long time to perfect the recipe, so my hopes are to save you a lot of time and trouble by giving you a recipe that has already been thoroughly "tested". Also, for the record, I did make the pie in the picture and it was delicious. I hope your pies turn out awesome!

Step 1: What You'll Need

Equipment

Mixing bowls
Pie pan
Rolling pin
Measuring cups
Spatula
Saucepan
Fork
Pastry Blender
Spoon
Knife
Egg white separator
Stove

Ingredients for Crust

1 cup flour
¹/₄ teaspoon salt
¹/₃ cup Crisco (or other vegetable shortening)
water

Ingredients for banana filling

1 cup sugar
²/₃ cup flour
¹/₄ teaspoon salt
3 cups milk
4 eggs
3 Tablespoons butter
2 teaspoons vanilla extract
5 large bananas

Ingredients for strawberry topping

Approx. one 32 oz container of strawberries
Approx. 14 oz strawberry glaze

Step 2: Making the Crust

*** If you choose to use a store bought crust disregard this step, just follow the instructions on the packaging. ***

To begin you'll want to make the crust so that it can bake while you're preparing the rest of the pie. Start by placing 1 cup of flour and ¹/₄ teaspoon of salt into a bowl and mixing them together. Then add ¹/₃ cup of Crisco to the bowl and mix it all together using the pastry blender. Continue to mix together until the Crisco is about pea sized, once you've achieved this, slowly add a little bit of water into the mixture and work it in using a fork. I only add one tablespoon at a time in order to keep myself from accidentally adding too much water. The end result should be the dough for your crust.
**Keep in mind that adding too much water can make the crust tough and soggy.**

Now we need to shape the crust. First, spread a thin coating of flour over the top of your counter and rolling pin. The flour keeps the dough from sticking to anything, so use it liberally. Work the dough into a flat circular shape. Once the dough is spread out enough to fit into your pie pan with a little bit hanging over the edge, you can place the dough in your pie pan.

To make the pie look a little nicer dress up the edges by tearing or cutting off the extra dough hanging over the edge of the pie pan, but leave about a quarter of an inch extra all the way around. Take the quarter of an inch that was left and fold it underneath itself; to give the crust a more rounded look. This next step is optional, but makes the pie look really nice.Take your thumb and pointer finger and place in against the top edge of the crust, coming from the inside. Now take your other thumb and push the crust between your other two fingers, coming from the outside. Repeat this process all the way around the crust. The pictures probably illustrate this step far better than I can explain it.

To keep the crust from bubbling while being baked use a fork to poke holes in the crust all across its bottom and edges. Then place the crust in a preheated oven at 350 degrees Fahrenheit for 10-20 minutes. The baking time changes with altitude. Just be sure to keep an eye on the crust and remove it from the oven when it becomes slightly golden brown. If you're unsure if the crust is completely baked, then poke it and see if it is still doughy. The crust should be allowed to cool before any of the filling is put in it.

Step 3: Banana Filling Part 1

While the crust is baking, you may want to to begin the banana cream filling. ***However, if you do this the pie crust may need to come out while you're in the middle of cooking the filling, so be careful.*** Start by mixing ²/₃ cup flour, 1 cup sugar and ¹/₄ teaspoon salt in a saucepan. After the dry ingredients are mixed add 3 cups of milk and mix thoroughly. Take this and cook it at a medium heat. I put the heat one setting above the middle. Continuously stir the filling in order to keep it from burning to the bottom of the pan. Once the filling gets very thick and begins to boil turn the heat down about a third of the way and continue to cook for 2 minutes. After the 2 minutes remove from the heat. It should take a while for the custard to reach a boil. When I make this pie it takes about 15-20 minutes before it begins to boil, so plan accordingly.

Separate the yolk from the egg whites of four eggs and beat them. Now take a cup of the hot filling and slowly mix it into the egg yolks. This keeps the eggs from heating up too quickly. Now take the yolk mixture and slowly add it to the saucepan while mixing. Take the filling and cook it at the medium heat used before for another 2-2.5 minutes and then remove from heat. ***This is important because it cooks the eggs so they are safe to be eaten.***

Now add 3 Tablespoons of butter and 2 teaspoons of vanilla extract and mix thoroughly. Cool the custard filling in the refrigerator for about 30 minutes before moving on to Banana Filling Part 2.

Step 4: Strawberry Topping

The strawberry topping is very straight forward and easy. Slice about two 16oz packages of strawberries and then rinse them. A colander makes this a little easier, but isn't mandatory. After rinsing the strawberries dry them so they aren't dripping wet. Put the strawberries in a mixing bowl, add about 14oz of strawberry glaze and carefully mix the two together so as to not mush the strawberries. Set the topping aside, in the fridge if you want, until you're ready to put the pie together.

Step 5: Banana Filling Part 2

Finishing the banana filling is also very straightforward and easy. Simply take the custard filling that was in the fridge and slice approximately 4-5 large bananas into the saucepan. Mix the two together carefully. I use a kind of flipping motion by sliding the spoon into the bottom of the pan and pulling the stuff on the bottom to the top. However you do it, but be careful not to squish the bananas.

Step 6: Putting the Pieces Together

All of the hard work is done, now everything just needs to be put together. Simply take the finished banana filling and scoop it into the crust until the crust is relatively full. Now take the strawberry topping and scoop it onto the top of the banana filling. Viola! Your pie is done!

The first time I made this pie I had a lot of leftover banana filling and strawberry topping. If you just throw the two into a bowl it still tastes amazing. Also, the pie is best if served a couple of hours after being completed, just be sure to keep it in the fridge. It is also best if eaten within 3 days.

I really hope I made this instructable easy enough to follow and that your pies taste delicious. Good Luck!