Banana Chiffon Pie
|Undiluted evaporated milk||1 Cup (16 tbs)|
|Unflavored gelatin||1 Tablespoon (1 Envelope)|
|Cold water||1⁄3 Cup (5.33 tbs)|
|Frozen orange juice concentrate||1⁄3 Cup (5.33 tbs), thawed|
|Sugar||1⁄2 Cup (8 tbs)|
|Mashed banana||1 Cup (16 tbs) (Fully Ripe)|
|Lemon juice||2 Tablespoon|
|Baked 9 inch pie shell||1|
Pour evaporated milk into refrigerator tray and set in freezer until ice crystals form around edge.
Soften gelatin in cold water in a small saucepan.
Stir over low heat until gelatin is dissolved.
Mix together the orange juice concentrate, sugar, and salt.
Add the dissolved gelatin and stir until sugar is dissolved.
Blend in the mashed banana.
Chill until mixture is partially set.
Beat chilled evaporated milk until thick.
Add lemon juice and continue beating until mixture is very stiff.
Fold slightly thickened gelatin mixture into whipped evaporated milk.
Pile mixture lightly into pie shell.
Chill until firm.
Garnish with banana slices and, if desired, orange slices.