Creamy Banana Pie

1 envelope unflavored gelatin
1/4 cup cold water
3/4 cup sugar cup cornstarch
1/2 teaspoon salt
2-3/4 cups milk
4 egg yolks, beaten
2 tablespoons butter
1 tablespoon vanilla extract
4 ripe, firm bananas
1 cup heavy cream, whipped
One 10 inch pastry shelf, baked
Juice and grated peel of 1 lemon
1/2 cup apple jelly

Soften gelatin in cold water and set aside in a saucepan. Combine sugar, corn starch and salt. Blend in the milk and egg yolks. Cook over low heat, stirring constantly until thickened and bubbly, about 20-25 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 let set until no longer warm. Slice 3 bananas. Fold into custard with whipped cream. Spoon into pie shell. Chill until set, about 4-5 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 sprinkle on top of pie. Brush banana with the jelly. Sprinkle with grated lemon peel. Serve immediately.

Serves 8.

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Cajun Country -- New Iberia, Louisiana