Ingredients
1 envelope unflavored gelatin1/4 cup cold water3/4 cup sugar1/4 cup cornstarch1/2 teaspoon salt2-3/4 cups milk4 egg yolks, beaten2 tablespoons butter1 tablespoon vanilla extract4 medium firm bananas, divided1 cup heavy whipping cream, whipped1 pastry shell (10 inches), bakedJuice and grated peel of 1 lemon1/2 cup apple jelly
Preparation
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.
