Creamy Banana Pie With Lemon Zest

Creamy Banana Pie With Lemon Zest

This banana cream pie is heavenly light and luscious.

60 min.prep time 1:30total time
8 servings
000 Ratings

Ingredients

Crust

1 cup all-purpose flour
1/8 teaspoon salt
3 to 4 tablespoons cold water

Filling

3/4 cup sugar
1/4 cup cornstarch
1 (1/4-ounce) envelope unflavored gelatin
2 1/2 cups milk
4 Land O Lakes® All-Natural Egg yolks, slightly beaten
2 tablespoons Land O Lakes® Butter
1 tablespoon vanilla
2 teaspoons freshly grated lemon zest
2 tablespoons lemon juice
3 medium bananas, sliced 1/4-inch
3/4 cup whipping cream

Topping

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

Directions

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.

Recipe Tip

Read more about this recipe on Recipe Buzz® Blog.

Nutrition Facts (1 serving)

Calories: 470

Fat: 23g

Cholesterol: 170mg

Sodium: 200mg

Carbohydrates: 60g

Dietary Fiber: 0g

Protein: 8g

Recipe #4690b©2001Land O'Lakes, Inc.

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