Creamy Banana Pie
Yield
servingsPrep
10 minCook
25 minReady
5 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 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
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | envelope |
gelatin, unflavored
|
|
| 59 | ml |
water
cold |
|
| 177 | ml |
sugar
|
|
| 59 | ml |
cornstarch
|
|
| 2.5 | ml |
salt
|
|
| 651 | ml |
milk
|
|
| 4 | each |
egg yolks
beaten |
*
|
| 3E+1 | ml |
butter
|
|
| 15 | ml |
vanilla extract
|
|
| 4 | medium |
bananas
firm |
|
| 237 | ml |
heavy whipping cream
whipped |
|
| 1 | each |
pie shell (9 inch)
10 inches, baked |
|
| 1 | each |
lemon
juiced and grated peel |
|
| 118 | ml |
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.
