I decided to make this recipe for Thanksgiving. Since M is from Georgia, I always like to incorporate some of his favorites from home to our big event meals. He had mentioned banana pudding a few weeks before, so I added it to the menu. I also made an apple pie, which came out a million times better than the first one I made.
M was my little helper putting it all together. Apparently he loves vanilla wafers because he used the whole box in the pudding, which in my opinion added too much crunch. I also had him help me make the meringue, and he was just fascinated...he had no idea that eggs did that! I used a disposable casserole pan because I just didn't want to wash another dish, but I would recommend using a glass dish.
It was an easy recipe to follow, and it yields enough for about 8 - 10 servings. Try it and tell me what you think!
Recipe courtesy of www.food.com
- 1/3 cup all-purpose flour
- 1 dash salt
- 2 1/2 cups milk
- 1 (14 ounce) can sweetened condensed milk
- 2 egg yolks
- 2 teaspoons vanilla extract
- 3 cups sliced ripe bananas
- 45 vanilla wafers
- 4 egg whites
- 1/4 cup sugar
- Mix flour and salt in a large sauce pan.
- Add milk and egg yolks to pan slowly, stirring constantly, until mixture thickens, about 7-8 minutes, then remove from heat.
- Stir in vanilla.
- Layer enough banana slices to cover the bottom of a 2 quart casserole dish.
- Cover the bananas with 1/3 of the pudding mixture, and layer with 1/3 of the vanilla wafers.
- Repeat layering, starting with bananas, then using pudding, then vanilla wafers.
- Do the layering a third time as usual, except do not cover the pudding with wafers; place the wafers around the edges of the casserole, tucked into the pudding.
- Beat the egg whites at high speed with a mixer until they foam.
- Add the sugar gradually, and keep beating until stiff peaks form.
- Spread this over the top of the pudding, forming a seal to the edges.
- Bake pudding at 325F for 25 minutes or until the meringue becomes light golden.
- Allow to cool 30 minutes before serving.
- Refrigerate unused portions.