Recipe By : Rita Pribyl (Taste of Home Collector's Edition)
Serving Size : 8 Preparation Time :0:00
Categories : Pies & Pastries
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 envelope unflavored gelatin
1/4 cup cold water
3/4 cup sugar
1/4 cup cornstarch
1/2 teaspoon salt
2 3/4 cups milk
4 egg yolks -- beaten
2 tablespoons butter
1 tablespoon vanilla extract
4 medium firm bananas
1 cup heavy cream -- whipped
1 pastry shell (10 inches) -- baked
Juice and grated peel of 1 lemon
1/2 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.
