3 tbsp water
1 cup mashed banana
1 tbsp lemon juice
½ tsp grated lemon rind
¼ tsp grated orange rind
5 tbsp sugar
2 eggs
¼ tsp salt
whipped cream topping
1 brazil nut pie shell (1⅔ cups ground brazil nuts & 4 tbsp sugar)
Soften
gelatin in water for 5 minutes. Combine
banana, lemon juice, rind, and orange rind, 3 tbsp sugar, beaten egg yolks and salt. Cook slowly to consistency of soft custard,
stirring constantly. Remove from heat,
add gelatin and stir until dissolved.
Cool until thickened. Beat egg
whites till stiff add remaining sugar and fold into banana mixture. Pour into pie shell, cool. Top with whipped cream.
