1 envelope unflavored gelatin
1/4 c. cold water
3/4 c. sugar
1/4 c. cornstarch
1/2 tsp. salt
2 3/4 c. milk
4 egg yolks, beaten
2 tbsp. butter
1 tbsp. vanilla extract
4 medium firm bananas
1 c. heavy cream, whipped
1 pastry shell (10-inches), baked
juice and grated peel of 1 lemon
1/2 c. apple jelly

Soften gelatin in cold water and set aside. In a saucepan, combine sugar, cornstarch and salt. Blend in the milk and egg yolks; cook over low heat, stirring constantly until thickened and bubbly, about 20 to 25 minutes. Remove from heat; stir in butter and vanilla. Cover the surface of custard with plastic wrap and chill until no longer warm. Slice 3 bananas; fold into custard with whipped cream. Spoon into pie shell. Chill until set, about 4 to 5 hours.

Shortly before serving time, place lemon juice in a small bowl and slice the remaining banana into it. Melt jelly in a saucepan over low heat. Drain banana, pat dry and arrange on top of pie. Brush banana with the jelly. Sprinkle with grated lemon peel. Serve immediately.

Yield: 8 servings.