Creamy Banana Pie

• 1 envelope unflavored gelatin
• 1/4 c. cold water
• 3/4 c. sugar
• 1/4 c. cornstarch
• 1/2 tsp. salt
• 2 3/4 c. milk
• 4 egg yolks, beaten
• 2 Tbsp. butter or margarine
• 1 Tbsp. vanilla extract
• 4 medium, firm bananas
• 1 c. heavy cream, whipped
• 1 pastry shell (10-inch), baked
• juice and grated peel of 1 lemon
• 1/2 c. apple jelly

1. Soften gelatin in cold water; set aside.
2. In a saucepan, combine sugar, cornstarch and salt.
3. Blend in the milk and egg yolks; cook over low heat, stirring constantly, until thickened and bubbly, about 20 to 25 minutes.
4. Remove from heat; stir in softened gelatin until dissolved.
5. Stir in butter and vanilla. Cover the surface of custard with plastic wrap and chill until no longer warm.
6. Slice 3 bananas; fold into custard with whipped cream.
7. Spoon into pie shell.
8. Chill until set, about 4 to 5 hours.
9. Shortly before serving time, place lemon juice in a small bowl and slice the remaining banana into it.
10. Melt jelly in a saucepan over low heat.
11. Drain banana; pat dry and arrange on top of pie.
12. Brush banana with the jelly.
13. Sprinkle with grated lemon peel.
14. Serve immediately.
15. Yields 8 servings.

unflavored gelatin, cold water, sugar, cornstarch, salt, milk, egg yolks, butter, vanilla, bananas, heavy cream, pastry shell, lemon, apple jelly

Taken from www.cookbooks.com/Recipe-Details.aspx?id=661025 (may not work)