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Prep Time: 45 Minutes Cook Time: 5 Minutes |
Ready In: 50 Minutes Servings: 8 |
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This is my own version of a homemade banana pudding. Ingredients:
1/2 cup cornstarch |
1 cup sugar |
4 eggs, separated,yolks,slightly beaten (set egg whites aside) |
2 cups water |
1/2 cup milk |
1 tablespoon vanilla extract |
1 tablespoon margarine |
1 dash pumpkin pie spice |
4 bananas |
1 box vanilla wafer |
Directions:
1. Pudding: In a large saucepot over medium heat, add cornstarch, sugar, eggs, water, milk, margarine, vanilla extract and pumpkin pie spice.
2. Bring to a boil stirring constantly.
3. Remove from heat and set aside to cool while preparing meringue.
4. Meringue: In a medium mixing bowl add the egg whites and beat on high speed with electric mixer until stiff peaks start to form.
5. Add a dash of salt and slowly add in 1/2 cup sugar a little at a time until all sugar has been added.
6. Continue beating egg whites until stiff peaks have formed.
7. (Tip: if when you turn meringue upside down and the peaks stay put-the meringue is ready to be used.) Assemble pudding: In a large oven proof pan, layer vanilla wafers, bananas and pudding mixture; ending with vanilla wafers on top.
8. Spread meringue over vanilla wafers and bake at 400 degrees just until the meringue has turned a golden brown.
9. Remove from oven and let cool.
10. Refrigerate until ready to serve.
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