Paula Deen Banana Pudding With Meringue

Paula Deen banana pudding with meringue is a creamy layered dessert with homemade vanilla custard, sliced bananas and vanilla wafers, ready in 55 minutes. Try this old fashioned Southern banana pudding for your next potluck or church supper, since it's make-ahead friendly and feeds a crowd.

Stir the custard constantly and never walk away from the pot, because milk and cornstarch scorch fast and lumps are hard to fix. Leave it unattended and you end up with a gluey, uneven custard instead of a smooth one.

Paula tempers the egg yolks with a little hot custard before they go into the pot, so they thicken gently instead of scrambling. She also bakes a fluffy meringue over the top, which is how you get that golden Southern finish.

Paula Deen Banana Pudding With Meringue

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Course: DessertCuisine: American, SouthernDifficulty: Medium

Servings

6

servings

Prep time

10

minutes

Cooking time

45

minutes

Calories

480

kcal

Silky vanilla custard soaks into soft wafers and sweet banana slices, then a cloud of baked meringue crisps into golden peaks on top. Each spoonful is cool and creamy underneath with a light, toasty crown.

Ingredients

• 1 12 (oz) box vanilla wafers
  

• 3 medium sliced bananas
  

• 1/2 stick Butter
  

• 1 teaspoon vanilla extract
  

• 3 cup milk
  

• 4 egg yolks
  

• 2 tablespoons cornstarch
  

• 3 egg whites
  

• 1/4 teaspoon cream of tartar
  

• 1 cup divided granulated sugar
  

Directions

• Cook the custard: Stir 3/4 cup sugar and the cornstarch together, then slowly add the 3 cups milk. Cook in the top of a double boiler, or over low to medium heat, stirring constantly until it thickens.
• Temper the yolks: Lightly beat the 4 egg yolks, then stir in a small amount of the hot custard. Add the egg mixture to the pot and cook 2 more minutes.
• Flavor and cool: Remove the pot from the heat and stir in the vanilla and 1/2 stick butter. Let the custard cool before you start layering.
• Layer the pudding: In a 9 by 9-inch ovenproof baking dish, alternate pudding, the 3 sliced bananas and the vanilla wafers from the 12 ounce box. Start with pudding and end with pudding.
• Whip the meringue: Preheat the oven to 350°F. Beat the 3 egg whites with the cream of tartar until soft peaks form, then gradually add 1/4 cup sugar until stiff peaks form.
• Top and bake: Spread the meringue over the top of the pudding, sealing it to the edges. Bake until golden brown.

Tools for this recipe

• Cuisinart MultiClad Pro 3-quart saucepan, KitchenAid 5-speed hand mixer, Pyrex 3-piece glass mixing bowl set, Nielsen-Massey Madagascar Bourbon vanilla extract, 8 oz. As an Amazon Associate I earn from qualifying purchases.

FAQs

Will the bananas turn brown in banana pudding?

A little browning can happen, but the custard covering the slices slows it down a lot. Make sure every banana layer is fully covered with pudding, and slice the bananas just before you assemble.

Can I use a different cookie instead of vanilla wafers?

Yes, shortbread or Chessmen cookies both work. They soften into the custard much like wafers do, though the texture will be a little richer.

Can I make banana pudding with meringue ahead of time?

You can cook the custard a day ahead and keep it covered in the fridge. Layer and bake the meringue the day you serve it, because meringue gets weepy if it sits overnight.

How should I store leftover banana pudding?

Cover it and keep it in the fridge, and eat it within a day or two. The wafers keep softening and the meringue loses its crisp, so it's best the day it's made.

Why did my custard turn lumpy?

Lumps usually come from heating too fast or from not stirring constantly. Keep the heat low to medium and stir the whole time, and add the milk slowly to the sugar and cornstarch.