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1
Heat oven to 475F.
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2
Combine flour and salt in bowl; cut in 1/3 cup butter with pastry blender or fork until mixture resembles coarse crumbs.
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3
Stir in enough water with fork just until flour is moistened.
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4
Shape into ball; flatten slightly.
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5
Roll out ball of dough on lightly floured surface into 12-inch circle.
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6
Fold into quarters.
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7
Place dough into 9-inch pie pan; unfold, pressing firmly against bottom and sides.
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8
Trim crust to 1/2 inch from edge of pan.
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9
Crimp or flute edge.
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10
Prick bottom and sides of crust with fork.
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11
Bake 8-10 minutes or until lightly browned.
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12
Cool completely.
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13
Combine sugar, cornstarch and gelatin in 2-quart saucepan.
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14
Gradually stir in milk and egg yolks.
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15
Cook over medium heat, stirring constantly, 10-12 minutes or until mixture thickens and comes to a full boil.
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16
Stir in 2 tablespoons butter, vanilla and lemon zest until butter is melted.
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17
Pour filling into bowl.
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18
Cover; refrigerate 2 hours or until thickened.
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19
Place 2 tablespoons lemon juice in bowl; dip banana slices into lemon juice.
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20
Beat chilled whipping cream in chilled bowl, scraping bowl often, until stiff peaks form.
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21
Gently stir whipped cream and bananas into pudding mixture.
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22
Pour into baked pie shell.
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23
Refrigerate at least 5 hours or until firm.
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24
Stir together apple jelly and 1 tablespoon lemon juice in 1-quart saucepan, just before serving.
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25
Cook over low heat, stirring occasionally, 3-4 minutes or until apple jelly is melted.
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26
Arrange remaining banana slices 1 inch from outside edge of pie.
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27
Spoon or drizzle apple jelly mixture over bananas.
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28
Store refrigerated.
