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Creamy Banana Pie

When I read that Taste of Home was having a banana recipe contest, I knew instantly the recipe I should share. This delectable pie is from a recipe I found years ago, and everyone who tastes it enjoys its delicious old-fashioned flavor. —Rita Pribyl, Indianapolis, Indiana
  • Total Time
    Prep: 30 min. + chilling
  • Makes
    8 servings

Ingredients

  • 1 envelope unflavored gelatin
  • 1/4 cup cold water
  • 3/4 cup sugar
  • 1/4 cup cornstarch
  • 1/2 teaspoon salt
  • 2-3/4 cups milk
  • 4 egg yolks, beaten
  • 2 tablespoons butter
  • 1 tablespoon vanilla extract
  • 4 medium firm bananas, divided
  • 1 cup heavy whipping cream, whipped
  • 1 pastry shell (10 inches), baked
  • Juice and grated peel of 1 lemon
  • 1/2 cup apple jelly

Directions

  • Soften gelatin in cold water; set aside. In a saucepan, combine the sugar, cornstarch and salt. Whisk in the milk until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer. Remove from the heat.
  • Stir a small amount of hot filling into yolks. Return all to the pan, stirring constantly. Bring to a gentle boil. Cook and stir 2 minutes longer. 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 along with whipped cream. Spoon into pie shell. Cover and refrigerate until set, about 4-5 hours.
  • Just before serving, 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 over filling. Brush banana with the jelly. Sprinkle with grated lemon peel. Serve immediately. Refrigerate leftovers.
Nutrition Facts
1 piece: 478 calories, 21g fat (11g saturated fat), 151mg cholesterol, 330mg sodium, 67g carbohydrate (47g sugars, 1g fiber), 7g protein.

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