Creamy Banana Pie With Lemon - cooking recipe

Ingredients

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

Preparation

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