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Banana Meringue Pudding

 
30

Fluffy and light, from Woman's Day cooking encyclopedia of cooking.

Yield

6

servings

Prep

15

min

Cook

15

min

Ready

30

min

 

Ingredients

1 cup sugar
1/3 cup cornstarch
3/4 teaspoon salt
3 cups milk
3 large eggs, separated
1 1/2 teaspoons vanilla extract
24 small vanilla wafers, 16 large
3 large bananas, ripe

Directions

Mix together ⅔ cup sugar, cornstarch, salt and milk in the top part of a double-boiler. Place over boiling water and cook, stirring until thickened. Cover and cook for 10 minutes, stirring occasionally.

Add the egg yolks to a small bowl, beaten slightly. Add a small amount of the hot mixture to the egg yolks and mix to temper then add the egg yolks to the double-boiler and cook, stirring constantly for two minutes. Cool the pudding and stir in vanilla.

Arrange alternate layers of vanilla wafers, banana slices and pudding in a 1½ quart serving dish or round casserole.

Whip egg whites until foamy; gradually add the remaining sugar, continuing to whip the whites are stiff and glossy.

Pile lightly on top of pudding. Bake in a preheated hot oven, 400℉ (200℃) for 5 minutes.

 

* not incl. in nutrient facts

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