I LOVE banana pudding. I don’t think I could call myself Southern, if I didn’t. I also happen to adore Dolly Parton. She is a spitfire country woman for sure! While cruising through Pinterest tonight on my way home, I saw a picture of her, which led me to her banana pudding recipe! What could be better to beat the Monday blues than a little bit of sunshine yellow banana pudding?
The meringue topping would be an interesting twist, I’m more of a sweet whipped cream kinda gal, but if Dolly likes it, I’ll give it a whirl!
The recipe from her cookbook Dolly’s Dixie Fixin’s, is below and the original article can be found at AnOther mag.
Pudding
1 box of vanilla wafer cookies
4 large firm, ripe bananas, sliced
3/4 cup granulated sugar
1/4 cup all-purpose flour
1/8 teaspoon salt
3 cups milk
1 large egg
Yolks of 3 large eggs
1/4 cup butter or margarine
1/2 teaspoon vanilla extract
Meringue Topping
Whites of 3 large eggs
1/2 teaspoon granulated sugar
1/2 teaspoon freshly squeezed lemon juice
1/2 teaspoon vanilla extract
Method
1. Pre-heat the oven to 350 degrees F.
2. In deep dish toss the cookies and bananas to mix well; set aside.
3. In a large saucepan combine 3/4 cup of sugar, flour and salt, beat in milk until blended and smooth. Bring to boil over medium-low heat and cook for 1 minute, stirring constantly. Remove from heat.
4. In small bowl beat egg and egg yolks, adding 2 – 3 tablespoons of the hot milk mixture. Stir egg mixture into saucepan and set over a low heat. Cook for 2 minutes, stirring constantly until mixture is hot but not boiling. Stir in the butter until melted. Remove from heat and stir in 1 teaspoon of vanilla extract. Pour mixture over cookies and bananas in casserole.
5. To prepare the meringue topping beat the egg whites, sugar, lemon juice and vanilla extract together until stiff peaks form. Spoon the mixture over the top of the pudding and bake for 15 minutes until top is golden.
