Unbaked 9" pie shell
1/3 c. sugar
1/4 c. flour
3 egg yolks
1 1/2 c. milk
1 tsp. vanilla
1 tsp. butter
4 bananas
4 tbsp. lemon juice
2 c. whole strawberries
1/3 c. strawberry or currant jelly

Preheat oven to 375 degrees. Line pie shell with aluminum foil and fill with pie weights or dried beans. Bake pie shell 10 minutes. Remove weights and bake 10 minutes longer until golden. Cool.

In medium saucepan, combine sugar and flour. Beat in egg yolks one at a time. Gradually whisk in milk. Add vanilla. Bring mixture almost to a boil over medium heat, whisking. Reduce heat to low and simmer, whisking until thick enough to coat the back of a spoon, 2-3 minutes. Remove from heat, stir in butter. Set aside to cool slightly.

Place plastic wrap directly on the surface and refrigerate until cooled to at least lukewarm. Cut bananas into 1/4 inch slices. Toss with lemon juice. Halve strawberries, toss with bananas.

In small saucepan, warm jelly over low heat until melted. Cool slightly, gently combine with fruit. Spread 1st mixture in cooled pie shell. Top with fruit.

Time - Savers:

Microwave Tip: To melt the jelly, place it in a microwave-safe container and cook at 100% for 45 seconds to 1 minute, stirring once or twice.

Do-ahead: The pie shell can be prebaked. The custard (steps 3 through 5) can be made ahead. (To prevent a skin from forming, on the custard, be sure to press plastic wrap right onto its surface.)