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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 8 |
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This delectable pie is from a recipe I found years ago, and everyone who tastes it enjoys its delicious old-fashioned flavor. Rita Pribyl, Indianapolis, Indiana. Ingredients:
1 envelope unflavored gelatin |
1/4 cup cold water |
3/4 cup sugar |
1/4 cup cornstarch |
1/2 teaspoon salt |
2-3/4 cups milk |
4 egg yolks, beaten |
2 tablespoons butter |
1 tablespoon vanilla extract |
4 medium firm bananas, divided |
1 cup heavy whipping cream, whipped |
1 pastry shell (10 inches), baked |
juice and grated peel of 1 lemon |
1/2 cup apple jelly |
Directions:
1. Soften gelatin in cold water; set aside. In a saucepan, combine the sugar, cornstarch and salt. Whisk in the milk until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer. Remove from the heat.
2. Stir a small amount of hot filling into yolks. Return all to the pan, stirring constantly. Bring to a gentle boil. Cook and stir 2 minutes longer. 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.
3. Slice 3 bananas; fold into custard along with whipped cream. Spoon into pie shell. Cover and refrigerate until set, about 4-5 hours.
4. Just before serving, 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 over filling. Brush banana with the jelly. Sprinkle with grated lemon peel. Serve immediately. Refrigerate leftovers. Yield: 8 servings.
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