Last 4th of July I made a banana pudding that was out of this world! If you have the patience I recommend keeping the banana pudding in the refrigerator over night before serving! You can add extra vanilla wafers around the side of the casserole dish for decoration.
1 cup of granulated sugar
4 tablespoons of cornstarch
3 cups of milk
4 egg yolks
3 egg whites
3/4 stick of butter
1 tablespoon of vanilla
3-4 medium banana sliced
1-2 boxes of vanilla wafers
1/4 teaspoon of cream of tartar
1. In large sauce pan on low heat add 3/4 of a cup of sugar and 4 tablespoons of cornstarch.
2. Ease the temperature to a low medium heat and slowly add 3 cups milk to the pan. I suggest adding the milk in half cup increments to help the thickening process. Stir the mixture throughout cooking process to ensure there are no lumps.
3. Once the mixture has reached a slight pudding consistency add the 4 egg yolks slowly to the pudding and be careful not to scramble the eggs!
4. After all the egg yolks are added cook the pudding on med low heat for 2 minutes.
5. Take the pan off the heat and add 1/2 of a stick of butter sliced and 1 tablespoon of vanilla extract.
6. With 1/3 of the stick of butter lightly grease the bottom of a casserole dish.
6. Lay the vanilla wafers side by side tops facing up on the bottom of the casserole dish.
7. Slowly add 3/4 of the pudding on top of the wafers.
9. Add 3 bananas sliced side by side on top of the pudding.
10. Add optional wafers side by side tops facing up on top of the bananas.
11. Add the rest of the pudding slowly to the casserole dish.
12.Meringue topping: In a large bowl add the 3 egg whites and a 1/4 of a teaspoon of cream of tartar. With a hand held mixer beat the egg whites until stiff peaks start to form.
13. Slowly add a 1/4 of a cup of sugar to the egg whites until stiff peaks form.
14. Bake in a 350 degree oven until the meringue is golden brown.