Instructions: 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 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 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 banana 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.

Yield 8 servings Pat Dwigans

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.