Banana Cream Pie

Yield: 8 servings

1 10" baked pie shell
1 envelope unflavored gelatin
¼ cup cold water
¾ cup sugar
¼ cup cornstarch
½ teaspoon salt
2 ¾ cups milk
4 egg yolks, slightly beaten
2 tablespoons butter or margarine
1 tablespoon vanilla extract
4 ripe bananas, divided
1 cup whipping cream
Juice and grated peel 1 lemon
½ cup apple jelly

In a small bowl soften the gelatin in cold water. Set aside. In a medium saucepan combine sugar, cornstarch and salt. Blend in the milk and egg yolks and cook, stirring often, over low heat until thickened and bubbly, about 20 minutes. Remove the pan from the heat, add the gelatin mixture and stir until it is dissolved. Stir in the butter and vanilla. Lay a piece of wax paper or plastic wrap directly on the surface of the mixture so it won't form a film. Set aside until completely cooled.

Peel and slice 3 of the bananas. Whip the cream. Fold the bananas and whipped cream into the cooled custard. Spoon the mixture into the baked pie shell. Chill in the refrigerator for 4 to 5 hours to set the filling. To serve, peel and slice the remaining banana and arrange it in the center of the pie. In a small saucepan, melt the apple jelly with the lemon juice and peel. Spoon or brush it over the bananas to glaze them. Serve immediately.