We should rename this recipe “Goldilocks Pudding.” My mother’s notes say she made several attempts at my dad’s favorite dessert before coming up with this particular version—not too hard, not too soft. It’s become a mainstay in my home, too. Garth prefers the pudding without the meringue, so I usually make two versions, one with and one without. Either way, it’s a homey, satisfying finish to any meal. Gwen adds, “Wait, if you can, to allow the wafers to become soft before serving.”–Trisha Yearwood
LC A Southern Classic Note
Bananas. Nilla wafers. Cream. Sugar. Chances are you’ve got all the fixins for this Southern classic in your pantry right now.
- Quick Glance
- 35 M
- 35 M
- Serves 8
- 4 large eggs
- 3/4 cup granulated sugar
- 3 tablespoons all-purpose flour
- 1/2 teaspoon salt, plus an extra pinch for the meringue
- 2 cups milk
- 1/2 teaspoon vanilla extract
- 30 to 40 vanilla wafers
- 5 to 6 medium ripe bananas
- Pinch of salt
- 1. Separate the yolks from the whites of 3 eggs. Set aside the whites. In the top of a double boiler, whisk together 1/2 cup sugar, the flour, and salt. Stir in the remaining whole egg and the 3 yolks. Then stir in the milk. Cook uncovered, stirring often, for about 10 minutes, or until the mixture thickens. Remove from the heat and stir in the vanilla.
- 2. Preheat the oven to 425°F (220°C).
- 3. Spread a thin layer of pudding in a 1 1/2-quart casserole dish. Arrange a layer of vanilla wafers on top of the pudding. Thinly slice the bananas crosswise, about 1/8 inch thick, and arrange a layer of banana slices over the wafers. Spread 1/3 of the remaining pudding over the bananas and continue layering wafers, bananas, and pudding, ending with pudding.
- 4. Beat the reserved egg whites with a pinch of salt until they’re stiff. Gradually beat in the remaining 1/4 cup sugar and continue beating until the whites will not slide out of the mixing bowl when it is tilted. This is your meringue.
- 5. Spread the meringue over the pudding with a spatula, making a few decorative peaks on top, and bake for 5 minutes, or until the meringue is lightly browned.