The low baking temperature and longer cooking time ensure a completely baked meringue topping without overbrowning.

Recipe by Southern Living September 1997

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Credit: Ralph Anderson

Recipe Summary test

Yield:
12 servings
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Ingredients

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Directions

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  • Combine first 3 ingredients in a large saucepan. Whisk in milk, half-and-half, and egg yolks. Cook over medium heat, whisking constantly, until smooth and thickened. Remove from heat, and stir in chocolate morsels and 1 tablespoon vanilla.

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  • Reserve 14 wafers; arrange one-third of remaining chocolate wafers in the bottom of a 4-quart baking dish. Slice 2 bananas, and layer over wafers. Top with one-third of pudding mixture. Repeat layers twice; arrange reserved wafers around edge of dish.

  • Beat egg whites at high speed with an electric mixer until soft peaks form. Gradually add 1/3 cup sugar, 1 tablespoon at a time, beating until stiff peaks form. Fold in 1/2 teaspoon vanilla. Spread meringue over pudding, sealing to edge of dish.

  • Bake at 325° for 25 minutes or until golden.

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