2 (9 inch) pie shells
3 bananas, peeled, frozen and sliced
2/3 cup whole milk
1 (9 inch) prepared graham cracker crust
3 eggs
1 (6 ounce) package frozen fruit cocktail, thawed
1 cup blueberries
1 cup raisins
1 cup frozen pureed banana
1 cup frozen mixed fruit
Preheat oven to 350 F. Place bananas in a microwave safe bowl. Stir in milk and microwave on high speed for 1 minute; stir.
Pour bananas into pie shell; cover with graham cracker crust. Freeze for at least 4 hours before serving.
For the Ice Cream: In a medium saucepan combine eggs, pasteurized fruit, and blueberries. Cook over low heat until the eggs form a hard shell; stir in nuts.
For the Filling: Freeze 4 hours or overnight. In a large mixing bowl, combine 2 cups the frozen mixed fruit mixture with pieces of cooked custard, 1 cup berries, 2 cups orange rind, and 1 cup white sugar. Pour into custard layer, spread ahead of time.
Stir in 1/2 cup butter and cream, and more oil until there are no streaks of water. Fold custard mixture into frozen cream. Chill approximately 1 hour before serving.