Banana Peanut Butter Cream Pie

• 1 envelope unflavored gelatin
• 1/4 c. cold water
• 1 Tbsp. cornstarch
• 1 c. milk
• 3 Tbsp. sugar
• 1/2 Tbsp. butter
• 2 eggs, slightly beaten
• 1/3 c. creamy peanut butter
• 1/2 c. whipped topping or heavy cream, whipped
• 1 (9-inch) graham cracker pie shell
• 2 small bananas, sliced into 1/8-inch thick slices

1. Soak gelatin in cold water; set aside.
2. In saucepan, dissolve cornstarch in 1/4 cup cold milk.
3. Stir in remaining milk, sugar and butter; simmer for 2 minutes, stirring constantly.
4. Gradually add hot mixture to eggs, stirring well.
5. Return egg mixture to saucepan; cook and stir until thickened (do not boil).
6. Remove from heat.
7. Add gelatin, stirring until dissolved.
8. Blend in peanut butter.
9. Chill until mixture begins to thicken.
10. Fold in whipped topping.
11. Pour half of the filling into pie shell.
12. Add bananas; top with remaining filling.
13. Garnish with additional whipped topping rosettes, if desired.

unflavored gelatin, cold water, cornstarch, milk, sugar, butter, eggs, peanut butter, heavy cream, graham cracker pie shell, bananas

Taken from www.cookbooks.com/Recipe-Details.aspx?id=486746 (may not work)