Ultimate Banana Split Pie - shell

Method

• To prepare the cream filling, in a medium saucepan, whisk together the sugar, salt, and flour.
• Add the milk and water and place the saucepan over medium heat, constantly whisking and scraping the sides of the pan.
• Monitor the mixture carefully; when it begins to simmer and becomes thick and bubbly (after approximately 4 minutes), cook for 1 more minute.
• Once the cream thickens to the point where you can insert a spoon into the mixture and the cream sticks to the spoon when removed (with none of the actual spoon visible), remove the saucepan from heat.
• Place the egg yolks in a small bowl, and stir in 1/4 cup of the heated mixture.
• Pour the egg yolks back into the cream and simmer for 2 minutes, stirring and scraping the sides constantly to prevent burning.
• Stir in the vanilla.
• To prepare the fruit filling and assemble the pie, smooth 3/4 cup of the hot fudge sauce evenly across the bottom of the pie shell.
• Cover the hot fudge with a thick layer of bananas.
• Spread the strawberries on top of the bananas, and then the pineapple over the strawberries.
• Pour the cream filling over the fruit, covering it completely.
• Place the pie in the refrigerator to chill and settle for at least 2 hours.
• Evenly distribute the fluff whipped cream across the top of the pie.
• If you choose, use a pastry bag to pipe the whipped cream or offset spatula to spread it to create a more finished look.
• Sprinkle the walnuts over the whipped cream and drizzle the remaining 1/4 cup hot fudge sauce over the top.
• Place a single cherry on top of the pie and serve.