3/4 Cup Sugar
2 Tbsp. Cornstarch
3 Cups Milk
4 Egg Yolks, reserve whites for meringue
1 tsp. Vanilla Extract
1/2 Stick Butter
3 medium Bananas, sliced
1 (12-oz.) Box Vanilla Wafers (Nilla Recommended)
For the meringue topping,
4 Egg Whites, that were reserved from pudding
1/4 tsp. Cream of Tartar
1/4 Cup Sugar
Mix together sugar and cornstarch and slowly add the
milk. This is best done in a double
boiler but can be done on the stove
top over low to medium heat, stirring
constantly until it thickens. Do not
leave it unattended. Slightly beat egg
yolks and temper with a small amount
of the hot custard; stir well. Add egg
mixture to custard pot and cook 2
minutes more. Remove from the heat
and add vanilla and butter. Let cool.
In a 9†x 9†oven proof baking dish,
alternate pudding, bananas, and wafers,
beginning with pudding and ending with pudding.
Add meringue to top.
To make meringue:
Beat egg whites and cream of tartar until peaks form.
Gradually add sugar until stiff peaks form, then spread
onto top of pudding mixture. Seal the edges to baking
pan to keep the meringue from shrinking. Bake until
golden brown at 350F.