Creamy Banana Pie

  • on September 10, 2007
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Ingrients & Directions

1 Envelope unflavored gelatin 1 tb Vanilla extract
1/4 c Cold water 4 ea Bananas — medium firm
3/4 c Sugar 1 c Heavy cream — whipped
1/4 c Cornstarch 1 ea Pastry shell — 10 inches
1/2 ts Salt Baked
2 3/4 c Milk Juice and grated peel of 1
4 ea Egg yolks — beaten Lemon
2 tb Butter or margarine 1/2 c 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. Yield: 8 servings

1 servings

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