Creamy banana pie
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | Envelope unflavored gelatin | |
| ¼ | cup | Cold water |
| ¾ | cup | Sugar |
| ¼ | cup | Cornstarch |
| ½ | teaspoon | Salt |
| 2¾ | cup | Milk |
| 4 | eaches | Egg yolks -- beaten |
| 2 | tablespoons | Butter or margarine |
| 1 | tablespoon | Vanilla extract |
| 4 | eaches | Bananas -- medium firm |
| 1 | cup | Heavy cream -- whipped |
| 1 | each | Pastry shell -- 10 inches |
| Baked | ||
| Juice and grated peel of 1 | ||
| Lemon | ||
| ½ | cup | Apple jelly |
Directions
Soften gelatin in cold water; set aside. In a saucepan, combine sugar, cornstarch and salt. Blend in the milk and egg yolks; cook over low heat, stirring constantly, until thickened and bubbly, about 20-25 minutes. Remove from the heat; stir in softened gelatin until dissolved. Stir in butter and vanilla. Cover the surface of custard with plastic wrap and chill until no longer warm. Slice 3 bananas; fold into custard with whipped cream. Spoon into pie shell. Chill until set, about 4-5 hours. Shortly before serving time, place lemon juice in a small bowl and slice the remaining banana into it. Melt jelly in a saucepan over low heat. Drain banana; pat dry and arrange on top of pie. Brush banana with the jelly. Sprinkle with grated lemon peel. Serve immediately. Yield: 8 servings Recipe By : Taste of Home
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