📝 About This Recipe
This quintessential Southern masterpiece features layers of velvety, hand-whisked vanilla custard, buttery Nilla Wafers, and perfectly ripened bananas. Unlike modern shortcuts, this recipe honors the tradition of a cooked stovetop pudding and a towering, toasted meringue crown. It is a nostalgic symphony of textures—where the cookies soften into cake-like pillows amidst the creamy, golden custard.
🥗 Ingredients
The Custard Base
- 3/4 cup Granulated sugar
- 1/3 cup All-purpose flour (sifted to prevent lumps)
- 1/4 teaspoon Salt (fine sea salt)
- 3 cups Whole milk (room temperature for even cooking)
- 4 large Egg yolks (beaten, save whites for meringue)
- 2 tablespoons Unsalted butter (cubed)
- 2 teaspoons Pure vanilla extract (high quality)
The Layers
- 11 ounces Nilla Wafers (one standard box)
- 5-6 large Ripe bananas (firm with brown spots, sliced into 1/4 inch rounds)
- 1 teaspoon Lemon juice (to toss with bananas to prevent browning)
The Meringue Topping
- 4 large Egg whites (room temperature)
- 1/4 cup Granulated sugar
- 1/4 teaspoon Cream of tartar (for stability)
- 1/2 teaspoon Vanilla extract
👨🍳 Instructions
-
1
Preheat your oven to 350°F (175°C) in preparation for browning the meringue later.
-
2
In a heavy-bottomed saucepan, whisk together 3/4 cup sugar, flour, and salt until well combined.
-
3
Gradually whisk in the 3 cups of milk over medium heat. Stir constantly to ensure no flour clumps form at the bottom.
-
4
Continue cooking for 8-10 minutes, stirring frequently, until the mixture thickens significantly and begins to bubble gently.
-
5
Temper the egg yolks by slowly whisking about half a cup of the hot milk mixture into the beaten yolks. This prevents the eggs from scrambling.
-
6
Pour the tempered egg mixture back into the saucepan. Cook for an additional 2 minutes while whisking vigorously until the custard is thick and glossy.
-
7
Remove from heat and stir in the butter and 2 teaspoons of vanilla extract until the butter is melted and the custard is smooth.
-
8
In a 2-quart glass baking dish or trifle bowl, spread a thin layer of the warm custard on the bottom.
-
9
Arrange a layer of Nilla Wafers over the custard, followed by a layer of sliced bananas (tossed in lemon juice). Repeat the layers—custard, cookies, bananas—ending with a final layer of custard on top.
-
10
In a clean glass or metal bowl, beat the 4 egg whites and cream of tartar with an electric mixer on medium speed until soft peaks form.
-
11
Gradually add 1/4 cup sugar and 1/2 teaspoon vanilla, beating on high speed until stiff, glossy peaks form (the whites should stand straight up when the beaters are lifted).
-
12
Spread the meringue over the hot custard, sealing it all the way to the edges of the dish to prevent shrinkage.
-
13
Bake for 10-15 minutes, or until the meringue peaks are a beautiful golden brown.
-
14
Remove from the oven and let cool on a wire rack for 30 minutes, then refrigerate for at least 4 hours to allow the cookies to soften and the flavors to meld.
💡 Chef's Tips
Use bananas that are 'cheetah-spotted'—sweet enough for flavor but firm enough to hold their shape. Never stop whisking the custard; the sugar and flour can scorch the bottom of the pan in seconds. To avoid a 'weeping' meringue, spread it over the custard while the custard is still hot. For the best texture, let the pudding chill overnight; this turns the wafers into a cake-like consistency. If you prefer a cold whipped cream topping, skip the meringue steps and top with stabilized whipped cream after the pudding has chilled completely.
🍽️ Serving Suggestions
Serve in glass coupes or mason jars to showcase the beautiful layers. Pair with a glass of cold whole milk or a dark roast coffee to balance the sweetness. A side of salty roasted pecans adds a wonderful textural contrast. For a holiday twist, sprinkle a pinch of freshly grated nutmeg over the meringue before baking. Enjoy alongside other Southern favorites like fried chicken or BBQ brisket for the ultimate comfort meal.