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