We’re paying tribute to country music legend, Dolly Parton, with one of her favorite foods – banana pudding. This classic, made-from-scratch dessert is guaranteed to become one of your homestyle faves, too.
Prep time: 20 minutes
Cook time: 15 minutes
- 1 cup granulated sugar, divided
- 1/3 cup all-purpose flour
- 1/4 teaspoon salt
- 4 large eggs, separated
- 2 cups milk
- 1/2 teaspoon vanilla extract
- 11 ounce box vanilla wafers
- 3-4 medium-ripe bananas, sliced into 1/4-inch rounds
- Pinch of cream of tartar
For the pudding:
In a medium saucepan, whisk together 3/4 cup sugar, flour and salt over medium heat. Add egg yolks and whisk until mixture becomes thick. Stir in milk and whisk to combine. Cook until mixture thickens, about 10 minutes, stirring often. Remove from heat and stir in vanilla.
Spread thin layer of pudding in bottom of casserole dish. Arrange a layer of vanilla wafers on top of pudding, followed by a layer of banana slices. Spread 1/3 of vanilla pudding on top of bananas and repeat with layers of vanilla wafers, bananas and remaining pudding.
Preheat oven to 425°F.
For the meringue:
Place egg whites into clean metal bowl and beat with an electric mixer on high speed until stiff peaks form. With mixer running, add 1/4 cup sugar, one tablespoon at a time, and cream of tartar until fully incorporated.
Dollop meringue on top of pudding. Using flat side of wooden spoon, spread meringue, ensuring it covers pudding completely. To create peaks, lightly dab meringue with spoon.
Bake until meringue has lightly browned, about 5 minutes.
ORANGE & FIELD TIP: To save time when preparing the banana pudding, cook the pudding itself the night before and store it in the refrigerator until you’re ready for it.