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This banana cream pie is heavenly light and luscious.
Heat oven to 475°F. Combine flour and salt in large bowl; cut in 1/3 cup butter with pastry blender or fork 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 zest 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 whipping cream in small bowl, scraping bowl often, until stiff peaks form. 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.
Dietary Fiber: 0g
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This recipe was reprinted from landolakes.com. http://www.landolakes.com/recipe/2036
© 2014 Land O'Lakes, Inc.
Let’s be honest – I’m always looking for quick meal ideas. By the time I get home from work, I have about a half hour to throw dinner together and get it on the table. Most (okay, ALL of the time) I have an unhappy one-year-old pulling at my leg as if to say, “Mom, why is there not food on my high chair tray yet?!” So, when it comes to meals, the quicker the better.
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Hi, I'm Becky. I'm eager to share my best ideas and favorite recipes from my 20+ years in the Land O'Lakes Test Kitchen. I'm also excited to help with any questions you have about cooking and baking with Land O Lakes® products. Some of the questions and answers will be published in our newsletter, The Measuring Cup®. Please use the short form below to ask your questions, or share your tip or memory.
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