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.
|Email This To A Friend
Copyright ©1997-2018 by Synergetic Data Systems Inc. All rights
SDSI neither endorses nor warrants any products advertised herein. All
recipe content provided to SDSI is assumed to be original unless identified
as otherwise by the submitter.
SDSI provides all content herein AS IS, without warranty. SDSI is
not responsible for errors or omissions, nor for consequences of improper
preparation, user allergies, or any other consequence of food preparation
Send comments to
our email. For
more information, check our About
the Cookbook page.