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Creamy Banana Pie

 

16

Yield

servings

Prep

10

min

Cook

25

min

Ready

5

hrs

Trans-fat Free, Good source of fiber
 

Ingredients

1 envelope gelatin, unflavored
¼ cup water
cold
¾ cup sugar
¼ cup cornstarch
½ teaspoon salt
2 ¾ cups milk
4 each egg yolks
beaten
*
2 tablespoons butter
1 tablespoon vanilla extract
4 medium bananas
firm
1 cup heavy whipping cream
whipped
1 each pie shell (9 inch)
10 inches, baked
1 each lemon
juiced and grated peel
½ cup apple jelly
*

Directions

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 the 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.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 432g (15.2 oz)
Amount per Serving
Calories 69640% of calories from fat
 % Daily Value *
Total Fat 31g 47%
Saturated Fat 16g 80%
Trans Fat 0g
Cholesterol 70mg 23%
Sodium 625mg 26%
Total Carbohydrate 32g 32%
Dietary Fiber 4g 14%
Sugars g
Protein 21g
Vitamin A 20% Vitamin C 27%
Calcium 23% Iron 6%
* based on a 2,000 calorie diet How is this calculated?

 

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