Description
A creamy, nostalgic dessert with layers of vanilla wafers, fresh bananas, and homemade custard topped with fluffy meringue. This classic Southern recipe tastes just like grandma used to make!
Ingredients
Scale
For the Crust:
- For the custard:
- 1 1/2 cups granulated sugar
- 1/3 cup all-purpose flour
- 1/4 teaspoon salt
- 3 cups whole milk
- 4 large egg yolks (reserve whites for meringue)
- 2 tablespoons unsalted butter
- 2 teaspoons vanilla extract
- For assembly:
- 1 (11 oz) box vanilla wafers
- 5–6 ripe bananas, sliced
- For the meringue:
- 4 large egg whites
- 1/4 teaspoon cream of tartar
- 6 tablespoons granulated sugar
Instructions
1. Prepare the Crust:
- 1. Make custard: Whisk sugar, flour and salt in medium saucepan. Gradually whisk in milk until smooth.
- 2. Cook over medium heat, stirring constantly, until thickened (about 10-12 minutes).
- 3. Temper egg yolks by slowly adding 1 cup hot custard while whisking, then return mixture to saucepan.
- 4. Cook 2 more minutes until very thick. Remove from heat, stir in butter and vanilla. Cover surface with plastic wrap to prevent skin.
- 5. Preheat oven to 350°F. In 2-quart baking dish, layer 1/3 of wafers, half the banana slices, and 1/3 custard. Repeat layers, ending with custard.
- 6. Make meringue: Beat egg whites and cream of tartar until foamy. Gradually add sugar, beating until stiff peaks form.
- 7. Spread meringue over pudding, sealing edges. Bake 12-15 minutes until golden. Cool completely before serving.
Notes
For best results, assemble pudding 4-6 hours before serving to allow flavors to meld. Store leftovers refrigerated (the bananas will darken over time). Substitute whipped cream for meringue if preferred.