creamy banana pie

Name: Creamy Banana Pie
Cook time: 5 h
Yield: 8
Cuisine: American
Ingredients: 1 - envelope unflavored gelatin; 1/4 cup(s) cold water; 3/4 cup(s) sugar; 1/4 cup(s) cornstarch; 1/2 teaspoon(s) salt; 2 3/4 cup(s) milk; 4 - egg yolks, beaten; 2 tablespoon(s) butter; 1 tablespoon(s) vanilla extract; 4 - medium bananas; 1 cup(s) heavy cream, whipped; 1 - pastry shell (10 inches), baked; - juice and grated peel of 1 lemon; 1/2 cup(s) apple jelly

review

Private Recipe by

Chrystal Cackler

@journeyrock92

Huntsville, AL

From my Mamaw's recipe collection.

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yield 8 serving(s)

cook time 5 Hr

method Refrigerate/Freeze

Ingredients For creamy banana pie

1

envelope unflavored gelatin
1/4 c

cold water
3/4 c

sugar
1/4 c

cornstarch
1/2 tsp

salt
2 3/4 c

milk
4

egg yolks, beaten
2 Tbsp

butter
1 Tbsp

vanilla extract
4

medium bananas
1 c

heavy cream, whipped
1

pastry shell (10 inches), baked
juice and grated peel of 1 lemon
1/2 c

apple jelly

How To Make creamy banana pie

1
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 20-25 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.

2
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 bananas 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.
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