Creamy Banana Pie with Lemon Zest  Pies  166 reads

Creamy Banana Pie with Lemon Z
This banana cream pie is heavenly light and luscious.

Crust Ingredients:
1 cup all-purpose flour
1/8 teaspoon salt
1/3 cup cold LAND O LAKES® Butter
3 to 4 tablespoons cold water

Filling Ingredients:
3/4 cup granulated sugar
1/4 cup cornstarch
1 (1/4-ounce) envelope unflavored gelatin
2 1/2 cups milk
4 large egg yolks, slightly beaten
2 tablespoons LAND O LAKES® Butter
1 tablespoon vanilla extract
2 teaspoons grated lemon peel
2 tablespoons lemon juice
3 medium bananas, sliced 1/4-inch
3/4 cup whipping cream

Topping Ingredients:
1/4 cup apple jelly
1 tablespoon lemon juice
1 medium banana, sliced 1/4-inch

Heat oven to 475°F. Combine flour and salt in large bowl; cut in 1/3 cup butter until mixture resembles coarse crumbs. Stir in enough water with fork just until flour is moistened. Shape into ball; flatten slightly. Roll out ball of dough on lightly floured surface into 12-inch circle. Fold into quarters. Place dough into 9-inch pie pan; unfold , pressing firmly against bottom and sides. Trim crust to 1/2 inch from edge of pan. Crimp or flute edge. Prick bottom and sides of crust with fork. Bake for 8 to 10 minutes or until lightly browned. Cool completely.

Meanwhile, combine sugar, cornstarch and gelatin in 2-quart saucepan. Gradually stir in milk and egg yolks. Cook over medium heat, stirring constantly, until mixture thickens and comes to a full boil (10 to 12 minutes). Stir in 2 tablespoons butter, vanilla and lemon peel until butter is melted. Pour filling into large bowl. Cover; refrigerate until thickened (about 2 hours).

Place 2 tablespoons lemon juice in small bowl; dip banana slices into lemon juice. Beat chilled whipping cream in chilled small mixer bowl, scraping bowl often, until stiff peaks form (1 to 2 minutes). Gently stir whipped cream and bananas into pudding mixture by hand. Pour into baked pie shell. Refrigerate at least 5 hours or until firm.

Just before serving, stir together apple jelly and 1 tablespoon lemon juice in 1-quart saucepan. Cook over low heat, stirring occasionally, until apple jelly is melted (3 to 4 minutes). Arrange remaining banana slices 1 inch from outside edge of pie. Spoon or drizzle apple jelly mixture over bananas. Store refrigerated.


Makes 8 servings.

Microwave Directions: Prepare crust as directed above. Combine sugar, cornstarch and gelatin in large bowl. Gradually stir in milk and egg yolks. Microwave on HIGH, stirring after half the time, until mixture comes to a full boil (6 to 8 minutes). Stir in 2 tablespoons butter, vanilla and lemon peel until butter is melted. Cover; refrigerate until thickened (about 2 hours). Place 2 tablespoons lemon juice in small bowl; dip banana slices into lemon juice. Beat chilled whipping cream in chilled small mixer bowl, scraping bowl often, until stiff peaks form (1 to 2 minutes). Gently stir whipped cream and bananas into pudding mixture by hand. Pour into baked pie shell. Refrigerate at least 5 hours or until firm. Just before serving, combine apple jelly and 1 tablespoon lemon juice in small bowl. Microwave on HIGH until apple jelly is melted (30 to 60 seconds). Arrange remaining banana slices 1 inch from outside edge of pie. Spoon or drizzle apple jelly mixture over bananas.

Nutrition Facts (1 serving):
Calories: 470
Fat: 23 g
Cholesterol: 170 mg
Sodium: 200 mg
Carbohydrates: 60 g
Dietary Fiber: 0 g
Protein: 8 g
Rating 2.56/5
Rating: 2.6/5 (34 votes)
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