Creamy banana pie

Yield: 1 servings

Measure Ingredient
1 \N 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
\N \N Baked
\N \N Juice and grated peel of 1
\N \N Lemon
½ cup Apple jelly

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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