For the crust: Prepare the Cookie Pie Crust.

For the filling: Whisk 2 cups of milk, the sugar and salt in a medium saucepan. Put over medium heat and bring to a boil.

In medium heatproof bowl, whisk remaining 1/2 cup milk and cornstarch.

Whisk in egg and egg yolks.

Slowly whisk a third of the hot milk into the cornstarch mixture.

As milk continues to boil, whisk warmed egg mixture back into milk, whisking constantly until mixture comes to a gentle boil.

Whisk constantly for a couple of minutes until mixture thickens; then continue whisking and cook for 30 seconds more.

Remove from heat and whisk in butter and vanilla.

Put a layer of sliced banana on the bottom of the crust.

Pour a third of the hot filling into the piecrust.

Put another layer of the sliced banana.

Pour another third of the filling over the banana.

Put remaining banana, then filling in the pie crust.

Use a spatula to smooth over the top.

Press plastic wrap directly onto the filling and refrigerate the pie until cold, at least 1 hour.

Before serving, let the pie sit at room temperature for 30 minutes.

Arrange sliced strawberries in a spoke pattern over the top just before serving.