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1
In a 2-quart saucepan, combine sugar, cornstarch and gelatin. Gradually stir in milk and egg yolks.
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2
Cook over medium heat, stirring constantly until mixture comes to a full boil.
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3
Stir in margarine, vanilla and lemon peel until margarine is melted.
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4
Pour filling into large bowl.
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5
Cover and refrigerate until thick. Place 2 tablespoons lemon juice in small bowl and dip 3 sliced bananas into lemon juice.
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6
Beat whipping cream until stiff.
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7
Fold bananas and whipped cream into pudding mixture.
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8
Pour into pie shell and refrigerate 5 hours.
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9
Before serving, stir together apple jelly and 1 tablespoon lemon juice.
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10
Cook over low heat until melted.
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11
Arrange banana slices on pie.
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12
Drizzle jelly over bananas.
