Print Friendly Recipe
- 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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