Recipe(tried): Grandma's Banana Pudding with Homemade Meringue

Dear June,

I so enjoyed reading your post regarding banana pudding...you are a natural story teller!

I am sure you all enjoyed each other's company and that you will get together again for a family reunion. Now, if I were you, next time, sit down with pencil and paper and get that recipe girl! Especially with the addition of crushed pineapple, yummmmm!

Here is my Grandma's recipe and it is a good one!

Enjoy! Gina

MY GRANDMA'S BANANA PUDDING WITH HOMEMADE MERINGUE

1 box of Vanilla wafers
1 cup sugar
1/2 cup all-purpose flour
1/2 teaspoon salt
4 large egg yolks
2 cups milk (whole or 2%)
1 teaspoon vanilla extract
1 tablespoon butter
4 to 5 ripe bananas
FOR THE MERINGUE:
4 egg whites, at room temperature
1/4 teaspoon cream of tartar
5 tablespoons sugar
1/2 teaspoon vanilla extract

Preheat oven to 375 degrees F.

Line the bottom of a 9x9-inch baking dish with a layer of vanilla wafers. This recipe will not use the whole box.

Combine the sugar, flour and salt in a bowl, and use a whisk to mix. Set aside.

In a heavy saucepan, beat the egg yolks well using a fork or whisk. Over medium heat, add the flour mixture to the egg yolks, alternately with the milk and vanilla, stirring constantly. Bring to a gentle boil and when the mixture begins to thicken, add the butter whisking well to mix. Keep boiling and stirring until mixture reaches a nice pudding consistency. Remove from heat.

Peel the bananas as you go; place a layer of banana slices in the baking dish on top of the vanilla wafers. Line those banana slices up edge-to-edge. Pour, spreading as necessary, half of the pudding over the banana layer. Put down another layer of vanilla wafers, another layer of banana slices, and cover with the remaining pudding.

TO PREPARE THE MERINGUE:
Beat the egg whites at high speed until they form soft peaks. Add the cream of tartar. At high speed, gradually add the sugar, a tablespoon at a time, and beat until stiff peaks form. Fold the vanilla into the meringue, and spread the meringue over the pudding, sealing it at the sides of the dish.

Bake in a preheated 375 degree F oven until meringue browns, 12 to 15 minutes, depending upon your oven.