Yield: 6 Servings
|2 \N||Eggs; separated|
|1 teaspoon||Vanilla extract (up to)|
|24 \N||Vanilla wafers; divided|
|2 mediums||Bananas; sliced|
|⅛ teaspoon||Cream of tartar|
Combine ⅔ cup sugar and cornstarch in a heavy saucepan; mix well. Stir in water; mix well.
Beat egg yolks; add milk, mixing well. Gradually add milk mixture to cornstarch mixture. Cook over medium heat, stirring constantly, until mixture boils. Boil 1 minute, stirring constantly, until thickened. Remove from heat; stir in vanilla. Cool slightly.
Arrange half of vanilla wafers in the bottom of a 1-½ quart baking dish; Spread with half of pudding. Top with banana slices. Arrange remaining wafers around the outside edge of dish. Spread with remaining pudding.
Combine egg whites (at room temperature) and cream of tartar; beat at high speed of an electric mixer until foamy. Gradually add 2 tablespoons sugar, beating until stiff peaks form. Spread meringue over pudding, sealing to edge of dish. Bake at 400 degrees for 8-10 minutes or until golden brown.
Serve warm or at room temperature. Yields 6 servings. Joyce Dean Garrison, Charlotte, NC.
SOUTHERN LIVING, FEB 1988
From a collection of my mother's (Judy Hosey) recipe box which contained lots of her favorite recipes, clippings, etc. Downloaded from Glen's MM Recipe Archive, .