Speaking of banana cream pie, don’t even think of skipping the meringue topping. Sure, whipped cream, or God forbid “whipped topping,” might be a tad easier, but we need to use up those four egg whites anyway, so do it right.
As I said in the video, this is classically made in a clear glass bowl or deep baking dish, so that you can see the beautiful banana pudding beneath the meringue. That is a great look, but as long as it’s oven-safe, and you can fit everything in, any baking dish will work. We’re not really “baking” the pudding, but just browning the top, so the depth or shape of the pan isn’t really that important.
What is important though, is that you use nice ripe, soft bananas. We want them close to the same texture as the custard-soaked cookies, to really get the full effect, so make sure you buy them at least a week before you make this. Other than that, not much can go wrong with this Southern classic. In fact, this is so simple, and kid-friendly, it’d be a great thing to make for mom on Mother’s Day, which is why I really hope you give it a try soon. Enjoy!
Recipe adapted from Alton Brown's Famous Version
Ingredients for 8 Portions:
(I used a 10-inch baking dish)
For the pudding:
Ingredients for 8 Portions:
(I used a 10-inch baking dish)
For the pudding:
1 box vanilla wafers (you’ll have extra)
3 or 4 very ripe bananas, peeled, and sliced
1 1/2 teaspoons freshly squeezed lemon juice
For the custard:
4 large egg yolks
1/2 cup granulated sugar
1/3 cup plus 1 tablespoon all-purpose flour
1/4 teaspoon fine salt
2 cups milk
1/2 teaspoon vanilla extract
1 tablespoon banana liquor, optional
1 tablespoon cold butter
For the meringue topping:
4 large egg whites
1/8 teaspoon cream of tartar
2 tablespoons white sugar
- Bake at 400 F. for 7-10 minutes, or until nicely browned
-- I think this is best served cold, but suit yourself!
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-- I think this is best served cold, but suit yourself!
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