Source:

Joyce Anderson from Taste of Home magazine

Serves/Makes:1 pie - 8 servings

Ingredients

• 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

Preparation

• 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.

Comments

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.