- 1 [1 tablespoon / 7 g] envelope unflavored gelatin
- 1/4 cup [60 mL] cold water
- 3/4 cup [150 g] sugar
- 1/4 cup [60 mL] cornstarch
- 1/2 teaspoon [2.5 mL] salt
- 2 3/4 cups [440 mL] milk
- 4 egg yolks, beaten
- 2 tablespons [30 g] butter or margarine
- 1 tablespoon [15 mL] vanilla extract
- 4 medium firm bananas
- 1 cup [250 mL] heavy whipping cream, whipped
- 1 [10-inch / 25-cm] pastry shell, baked
- Juice and grated rind of 1 lemon
- 1/2 cup [125 mL] apple jelly
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- Soften gelatin in cold water; set aside.
- Into a saucepan, combine sugar, cornstarch and salt.
- Blend in milk and beaten 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 or margarine and vanilla extract.
- Cover the surface of the custard with plastic wrap and chill until no longer warm.
- Then, peel and slice 3 of the bananas; fold into cooled custard along with whipped cream.
- Spoon mixture into pie crust.
- Chill until set, for approximately 4 to 5 hours.
- Shortly before serving time, pour lemon juice into a small bowl and slice remaining banana into it.
- Melt apple jelly into a saucepan over low heat.
- Drain and pat dry banana slices; arrange on top of pie.
- Brush banana slices with melted jelly.
- Sprinkle pie all over with grated lemon rind.
- Serve immediately.
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