Banana Pudding (Classic)

Chocolate pudding and banana pudding were two of our favorite desserts. Some liked one better than the other so Mom would always have to make both to keep us all happy. I believe she got this recipe from a box of vanilla wafers.

Ingredients

35-45 vanilla wafers

5-6 ripe bananas, sliced

1/2 cup sugar

1/3 cup all-purpose flour

Dash of salt

4 eggs, yolks and whites separated

2 cups milk

1/2 teaspoon vanilla extract

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Directions

To make the custard for the pudding, mix 1/2 cup sugar, flour, and salt in top of double boiler. Blend in 4 egg yolks and milk. Cook, uncovered, over boiling water stirring constantly until thickened. Remove from heat and stir in vanilla.

To assemble, spread a small amount of the custard on the bottom of a glass dish; cover with a layer of wafers and add a layer of sliced bananas. Pour 1/3 of custard over the bananas. Continue to layer wafers, bananas and custard to make three layers of each, ending with custard. Spoon the meringue (see below) on top of the custard spreading to cover the entire surface and sealing well to the edges.

Place in oven at 400 degrees for 8 to 10 minutes until the meringue peaks just turn brown. Cool gradually and serve.

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Meringue Topping

4 egg whites (from above)

1/4 cup sugar

Beat egg whites until frothy. Gradually beat in sugar, a little at a time. Continue beating until stiff and glossy. Do not under beat - beat until sugar is dissolved. Pile meringue onto hot pie or pudding filling being careful to seal the meringue onto the edge of the pie crust or bowl to prevent shrinking and weeping. Swirl or pull up points for a decorative top. Bake at 400 degrees, about 8 to 10 minutes, until delicately browned.