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1
To prepare the cream filling, in a medium saucepan, whisk together the sugar, salt, and flour.
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2
Add the milk and water and place the saucepan over medium heat, constantly whisking and scraping the sides of the pan.
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3
Monitor the mixture carefully; when it begins to simmer and becomes thick and bubbly (after approximately 4 minutes), cook for 1 more minute.
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4
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.
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5
Place the egg yolks in a small bowl, and stir in 1/4 cup of the heated mixture.
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6
Pour the egg yolks back into the cream and simmer for 2 minutes, stirring and scraping the sides constantly to prevent burning.
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7
Stir in the vanilla.
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8
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.
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9
Cover the hot fudge with a thick layer of bananas.
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10
Spread the strawberries on top of the bananas, and then the pineapple over the strawberries.
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11
Pour the cream filling over the fruit, covering it completely.
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12
Place the pie in the refrigerator to chill and settle for at least 2 hours.
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13
Evenly distribute the fluff whipped cream across the top of the pie.
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14
If you choose, use a pastry bag to pipe the whipped cream or offset spatula to spread it to create a more finished look.
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15
Sprinkle the walnuts over the whipped cream and drizzle the remaining 1/4 cup hot fudge sauce over the top.
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16
Place a single cherry on top of the pie and serve.
