Banana Cream Pie
(Bea Webster)
Cooked 9-inch pie crust
2 (3-oz.) boxes of cook and serve vanilla pudding and pie filling
2 large egg yolks (discard whites)
3 cups milk
3 large bananas
1 tablespoon lemon juice
8-oz. container Cool Whip or whipped topping of your choice
Combine with a whisk in a medium-size saucepan the pudding mixes, egg yolks, and milk. Cook over medium heat until mixture comes to a rolling boil and thickens, stirring often. Cool. When ready to assemble pie, in a medium-size bowl, slice 3 large bananas in 1/2-inch slices into lemon juice coating slices to keep them from turning brown. Then layer pie as follows: 1/3 layer of pie filling, a layer of sliced bananas arranged individually in a single layer, repeat, ending with pudding. Top with Cool Whip or other whipped topping. Refrigerate.