Creamy Banana Pie

• 1 envelope unflavored Knox gelatine
• 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. margarine
• 1 Tbsp. vanilla (not a mistake)
• 4 medium firm bananas
• 1 c. heavy cream, whipped
• 1 pastry shell (10-inches), baked
• juice and grated peel of 1 lemon
• 1/2 c. apple jelly

1. Soften gelatine in cold water; set aside.
2. In a saucepan, combine sugar, cornstarch and salt.
3. Blend in the milk and egg yolks.
4. Cook over low heat, stirring constantly, until thickened and bubbly, about 20 to 25 minutes.
5. Remove from heat; stir in softened gelatine until dissolved.
6. Stir in butter and vanilla. Cover the surface of custard with plastic wrap and chill until no longer warm.
7. Slice 3 bananas.
8. Fold into custard with whipped cream.
9. Spoon into pie shell.
10. Chill until set, about 4 to 5 hours.

gelatine, cold water, sugar, cornstarch, salt, milk, egg yolks, margarine, vanilla, bananas, heavy cream, pastry shell, lemon, apple jelly

Taken from www.cookbooks.com/Recipe-Details.aspx?id=977213 (may not work)