• Cooking Time:
  • Servings: 8
  • Preparation Time:


Can't stand those instant banana puddings. This one is old and authentic!


  • 2 cups vanilla wafer crumbs
  • 3 bananas, sliced into 1/4 inch slices
  • 1 1/2 cups white sugar
  • 1/4 cup all-purpose flour
  • 2 cups milk
  • 3 egg yolks
  • 2 teaspoons butter
  • 2 teaspoons vanilla extract
  • 3 egg whites
  • 1/4 cup white sugar


  • Preheat oven to 350 degrees F (175 degrees C).
  • Line the bottom and sides of a 9 inch pie plate with a layer of alternating vanilla wafers and banana slices.
  • To Make Pudding:
  • In a medium saucepan, combine 1 1/2 cups sugar with flour.
  • Mix well, then stir in half the milk.
  • Beat egg yolks and whisk into sugar mixture.
  • Add remaining milk and butter or margarine.
  • Place mixture over low heat and cook until thickened, stirring frequently.
  • Remove from heat and stir in vanilla extract. Pour half of pudding over vanilla wafer and banana layer while still hot.
  • Make another layer of alternating vanilla wafers and banana slices on top of pudding layer.
  • Pour remaining pudding over second wafer and banana layer.
  • To Make Meringue:
  • In a large glass or metal bowl, beat egg whites until foamy.
  • Gradually add 1/4 cup sugar, continuing to beat until whites are stiff.
  • Spread meringue into pie pan, making sure to completely cover pudding layer.
  • Bake in preheated oven for 15 minutes, just until meringue is browned. Chill before serving.

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