I was VERY fortunate as a child. Not only did I have a wonderful mother, my grandmother and my Aunt Willie Mae lived about 50 steps from our backdoor. She was such a beautiful person inside and out. She was known for her kindness, love for life and unconditional love for all of her family members. She was the only girl of a family of Seven boys, not married until after she reached retirement age so she set about spoiling all her nieces and nephews rotten.
I don’t think there was anything in the world that she wouldn’t have done for any of us and we all loved her so much. I have always hoped that I had just a small part of her in me. One of the dishes I remember the most eating at her home was banana pudding. This is her recipe and probably the same recipe you had as a child. If not, I hope you enjoy it as much as I did and still do today. I don’t prepare it often because I go the easier route and use the Jiffy Banana Pudding recipe. But, I have to say it is so worth the extra effort and I must admit so much more delicious!
Aunt Willie Mae’s Homemade Banana Pudding
Description
A timeless family recipe for the ultimate Southern Banana Pudding. Rich homemade vanilla custard layered with fresh bananas and Nabisco Vanilla Wafers, all topped off with a perfectly browned meringue.
Ingredients
Instructions
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Pour 1-1/2 cups of milk in a saucepan and start heating over a low heat.
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In a bowl mix 1/2 cup milk , 3 egg yolks, sugar and flour; mix until combined.
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Pour milk and egg mixture in saucepan, turn heat to medium and continue heating until thick, constantly stirring.
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Take off heat once thickened add 3 tablespoons butter and 1 tablespoon vanilla.
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In serving dish, layer vanilla wafers and sliced banana’s, starting with wafers. Pour pudding mixture over the top.
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Put a clean mixing bowl into the freezer while preparing the pudding.
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Pour 4 egg whites into the bowl and whip on high speed until meringue forms stiff peaks.
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Add 3 tablespoons sugar and whip until combined.
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Spread this mixture over pudding; spreading to the edges to cover. Take knife or spoon and touch the meringue pulling upward to form peaks.
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Bake in a 350 degree oven until brown; approximately 10 minutes..
Note
It is very important to have all utensils and bowls very clean and cold when making meringue. Also, it is easier if egg whites are at room temperature. Spreading the meringue to the edges of the dish 'seals' it to the crust or dish, which helps prevent it from shrinking.
