9 inch prebaked pastry shell
1 1/2 c. sour cream
3 egg yolks
3/4 c. sugar
2 tbsp. cornstarch
1 tsp. vanilla
3 bananas
2 tbsp. lemon juice
1 tbsp. gelatin dissolved in 1 tbsp. cold water
1 to 1 1/2 c. heavy cream, whipped

Heat sour cream in double boiler until very hot, but not boiling. Beat yolks with sugar and starch until light. Gradually add sour cream. Return to double boiler. Cook until thick. Stir in vanilla and gelatin. Cool. Fold in cream.

Slice 1/2 of the bananas into lemon juice. Arrange slices on bottom of a 9 inch pre-baked pastry shell. Cover with 1/2 of the custard, then again line with bananas and repeat with the custard. Refrigerate.