Creamy Banana Pie - cooking recipe

Ingredients

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

Preparation

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