Creamy Banana Pie

  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.
  4. Cook over low heat, stirring constantly, until thickened and bubbly, about 20-25 minutes.
  5. Remove from the heat; stir in softened gelatin until dissolved.
  6. Stir in butter and vanilla.
  7. Cover the surface of custard with plastic wrap and chill until no longer warm.
  8. Slice 3 bananas.
  9. Fold into custard with whipped cream.
  10. Spoon into pie shell.
  11. Chill until set, about 4-5 hours.
  12. Shortly before serving time, place lemon juice in a small bowl and slice the remaining banana into it.
  13. Melt jelly in a saucepan over low heat.
  14. Drain banana.
  15. Pat dry and arrange on top of pie.
  16. Brush banana with the jelly.
  17. Sprinkle with lemon peel.
  18. Serve immediately.

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

Taken from online-cookbook.com/goto/cook/rpage/00051A (may not work)

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