Creamy banana pie is a delectable pie is from a recipe I found years ago, and everyone who tastes it enjoys its delicious oldfashioned flavor. From "Rita Pribyl of Indianapolis Indiana"

Ingredients 

1 envelope unflavored gelatin

1/4 cup cold water

3/4 cup sugar

1/4 cup cornstarch

1/2 teaspoon salt

2-3/4 cups milk

4 egg yolks, beaten

2 tablespoons butter

1 tablespoon vanilla extract

4 medium firm bananas, divided

1 cup heavy whipping cream, whipped

1 pastry shell (10 inches), baked

Juice and grated peel of 1 lemon

1/2 cup apple jelly

Method 

Soften gelatin in cold water; set aside. In a saucepan, combine the sugar, cornstarch and salt. 

Whisk in the milk until smooth. Cook and stir over medium-high heat until thickened and bubbly. 

Reduce heat; cook and stir 2 minutes longer. Remove from the heat.

Stir a small amount of hot filling into yolks. Return all to the pan, stirring constantly. Bring to a gentle boil.

Cook and stir 2 minutes longer. Remove from the heat; stir in softened gelatin until dissolved.

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 along with whipped cream. Spoon into pie shell. Cover and refrigerate until set, about 4-5 hours.

Just before serving, 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 over filling. Brush banana with the jelly.

Sprinkle with grated lemon peel. Serve immediately. Refrigerate leftovers. Yield: 8 servings.