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Creamy Banana Pie Recipe

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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

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Creamy Banana Pie Recipe

Prep: 30 min. + chilling

Yield: 8 Servings

30 30

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. Yield: 8 servings.

Nutritional Analysis: 1 piece equals 478 calories, 21 g fat (11 g saturated fat), 151 mg cholesterol, 330 mg sodium, 67 g carbohydrate, 1 g fiber, 7 g protein.

Originally published as Creamy Banana Pie in Taste of Home April/May 1994, p25

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