Recipe For Creamy Banana Pie With Lemon Zest

Creamy Banana Pie With Lemon Zest

Ingredients

.....1 9 inch baked pie shell
.....3/4 cup sugar
.....1/4 cup cornstarch
.....1 (1/4 ounce) envelope unflavored gelatin
.....2 1/2 cups milk
.....4 egg yolks, slightly beaten
.....2 tablespoons butter
.....1 tablespoon vanilla
.....2 teaspoons grated lemon peel
.....2 tablespoons lemon juice
.....3 medium bananas, sliced 1/4 inch
.....3/4 cup whipping cream

.....1/4 cup apple jelly
.....1 tablespoon lemon juice
.....1 medium banana, sliced 1/4 inch

Preparation

In 2 quart saucepan combine sugar, cornstarch and gelatin. Gradually stir in milk and egg yolks. Cook over medium heat, stirring constantly, until mixture comes to a full boil (10 to 12 minutes). Stir in butter, vanilla and lemon peel until butter is melted; pour filling into large bowl. Cover; refrigerate until thickened (2 hours). Place 2 tablespoons lemon juice in small bowl; dip 3 sliced bananas into lemon juice. In chilled small mixer bowl, beat chilled whipping cream, scraping bowl often, until stiff peaks form (1 to 2 minutes). By hand, fold whipped cream and bananas into pudding mixture. Pour into baked pie shell. Refrigerate at least 5 hours or until firm. Just before serving, in 1 quart saucepan stir together apple jelly and 1 tablespoon lemon juice. Cook over low heat, stirring occasionally, until apple jelly is melted (3 to 4 minutes). Arrange remaining sliced banana 1 inch from outside edge of pie to form a circle. Spoon or drizzle apple jelly mixture over bananas.

Yield: 8 servings