1 (9 inch) pie shell
2 lg. bananas
1 c. dairy sour cream
1 c. milk
1 (3 3/4 oz.) pkg. vanilla instant pudding
10 oz. frozen strawberries, thawed (optional)

Bake pie shell. Slice bananas, arrange at the bottom of pie shell. Beat sour cream, milk, and pudding with hand beater until thickened, about 1 minute. Spread pudding mixture evenly over bananas. Refrigerate at least 2 hours. Garnish each serving with whipped cream (if desired) and top with strawberries. For best results serve pie the same day as prepared.