Sundays were the day that we went to eat at grandma and grandpaw's house (AKA Mammy and Dad's). This recipe is straight from Grandma's tattered and torn recipe book and is very fating but oh so good! The tip to a good meringue is to make sure there that the bowl and utensils are completely dry and there is nothing in the bowl to contaminate the mixture. Bake it in a pie crust and this also makes a great pie!
1/3 cup all-purpose flour 2/3 cup sugar
Dash of salt
2 1/2 cups 1 percent low-fat milk
1 (14-ounce) can sweetened condensed milk
4 egg yolks, lightly beaten
2 teaspoons vanilla extract
3 cups sliced ripe bananas (about 5 to 6)
45 reduced-fat vanilla wafers
4 egg whites
1/4 cup granulated sugar 1 tsp cream of tarter
Preheat oven to 325 degrees.
Combine flour, sugar and salt in medium saucepan. Gradually stir in milks and yolks, and cook over medium heat, stirring constantly, about 8 minutes or until thickened. Remove from heat; stir in vanilla. Arrange 1 cup banana slices in a 2-quart baking dish. Spoon 1/3 pudding mixture over bananas; top with 15 vanilla wafers. Repeat layers once; top with remaining bananas and pudding. Arrange remaining 15 wafers around inside edge of dish. Gently push wafers into pudding.
Beat egg whites at high speed with an electric mixer until foamy. Add sugar, 1 tablespoon at a time, beating until stiff peaks form and sugar is dissolved. Spread meringue over pudding, sealing to edge of dish. Bake for 25 minutes or until golden. Let cool at least 30 minutes this tastes great warm!