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Creamy Banana Pie
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Recipe Information
Joyce Anderson from Taste of Home magazine

Serves/Makes:1 pie - 8 servings

  • 1 envelope unflavored gelatin
  • 1/4 cup (60 ml) cold water
  • 3/4 cup (175 ml) sugar
  • 1/4 cup (60 ml) cornstarch
  • 1/2 tsp (2 ml) salt
  • 2-3/4 cups (650 ml) milk
  • 4 egg yolks, beaten
  • 2 tbsp (30 ml) butter or margarine
  • 4 medium firm bananas
  • 1 cup (225 ml) heavy cream, whipped
  • 1 pastry shell (10 inches), baked
  • Juice and grated peel of 1 lemon
  • 1/2 cup (125 ml) apply 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 lemon peel.
  • Serve immediately.
This recipe comes from the Taste of Home Magazine. The filling is very light in color, does not look like a commercial pie that has coloring in the filling.

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