Servings: 10

½ cup sugar ½ cup sugar
⅓ cup cornstarch ⅓ cup cornstarch
½ teaspoon salt ½ teaspoon salt
3 cups milk 3 cups milk
2 egg yolks 2 egg yolks
1 tablespoon butter 1 tablespoon butter
1½ teaspoons vanilla extract 1½ teaspoons vanilla extract
Baked crust for 9-inch pie shell Baked crust for 9-inch pie shell
½ cup heavy or whipping cream ½ cup heavy or whipping cream
2 medium-sized ripe bananas 2 medium-sized ripe bananas
¼ cup apple jelly ¼ cup apple jelly

Prepare custard: in 3-quart saucepan, stir sugar, cornstarch, and salt; stir in milk until blended.  Cook over medium heat, stirring constantly, until mixture thickens and boils; cook 1 minute.  Remove saucepan from heat.
In bowl, beat egg yolks; stir in small amount of hot milk mixture until blended.  Slowly pour yolk mixture back into hot milk mixture, stirring rapidly to prevent lumping.  Return saucepan to heat; cook, stirring, until mixture thickens and boils.  Cook 1 minute.  Stir in butter and vanilla.  Cover and refrigerate until cool but not set.
Meanwhile, prepare and back 9-inch crust as directed; cool.
When custard is cool, in small bowl, with mixer at medium speed, beat heavy cream until soft peaks form.  With rubber spatula or wire whisk, fold whipped cream into custard.
Thinly slice bananas.  Line piecrust with half of banana slices; top with custard mixture and then remaining banana slices.
In 1-quart saucepan over low heat, melt apple jelly.  Brush top of pie with melted jelly.  Refrigerate pie until custard is completely set, about 2 hours.