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CREAMY BANANA PIE

CREAMY BANANA PIE
Mrs. Joseph S. Yoder

1 env. unflavored gelatin
? C. cold water
? C. sugar
? C. cornstarch
? tsp. salt
2 ? C. milk
4 egg yolks, beaten

2 T. butter
1 T. vanilla extract
4 med. firm bananas
1 C. heavy cream, whipped
1 10″ baked pastry shell
Juice and grated peel of 1 lemon
? C. apple jelly

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. Yields 8 servings.

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