Creamy Banana Pie With Lemon

• 9-inch baked pie shell
• 3/4 c. sugar
• 1/4 c. cornstarch
• 1 envelope unflavored gelatin
• 2 1/2 c. milk
• 4 egg yolks, slightly beaten
• 2 Tbsp. margarine
• 1 Tbsp. vanilla
• 2 tsp. lemon peel, grated
• 2 Tbsp. lemon juice
• 3 medium bananas, sliced
• 3/4 c. whipping cream
• 1/4 c. apple jelly
• 1 Tbsp. lemon juice
• 1 medium banana, sliced

1. In a 2-quart saucepan, combine sugar, cornstarch and gelatin. Gradually stir in milk and egg yolks.
2. Cook over medium heat, stirring constantly until mixture comes to a full boil.
3. Stir in margarine, vanilla and lemon peel until margarine is melted.
4. Pour filling into large bowl.
5. Cover and refrigerate until thick. Place 2 tablespoons lemon juice in small bowl and dip 3 sliced bananas into lemon juice.
6. Beat whipping cream until stiff.
7. Fold bananas and whipped cream into pudding mixture.
8. Pour into pie shell and refrigerate 5 hours.
9. Before serving, stir together apple jelly and 1 tablespoon lemon juice.
10. Cook over low heat until melted.
11. Arrange banana slices on pie.
12. Drizzle jelly over bananas.

shell, sugar, cornstarch, unflavored gelatin, milk, egg yolks, margarine, vanilla, lemon peel, lemon juice, bananas, whipping cream, apple jelly, lemon juice, banana

Taken from www.cookbooks.com/Recipe-Details.aspx?id=448297 (may not work)