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.