Creamy Banana Pie

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.