Aunt Willie Mae’s Banana Pudding

I was  VERY fortunate as a child.  Not only did I have a wonderful mother, my grandmother and my Aunt Willie Mae lived about 50 steps from our backdoor.  My grandmother  passed away when I was very young but my Aunt lived in this house (that my father built for them) until I was married.  She was such a beautiful person inside and out.  She was known for her kindness, love for life and unconditional love for all of her family members.  She was the only girl of a family of Seven boys, not married until after she reached retirement age so she set about spoiling  all her nieces and nephews rotten.  I don’t think there was anything in the world that she wouldn’t have done for any of us and we all loved her so much.  I have always hoped that I had just a small part of her in me.

One of the dishes I remember the most eating at her home was banana pudding.  This is her recipe and probably the same recipe you had as a child.  If not, I hope you enjoy it as much as I did and still do today.  I don’t prepare it often because I go the easier route and use the Jiffy Banana Pudding recipe.  But, I have to say it is so worth the extra effort and I must admit so much more delicious!

We would love to hear from you.  Please share your story of your special Aunt or comments on this dish!

Directions:

1. Pour 1-1/2 cups of milk in a saucepan and start  heating  over a low heat.
2. In a bowl mix 1/2 cup milk , 3 egg yolks, sugar and flour; mix until combined.
3. Pour milk and egg  mixture in saucepan, turn heat to medium and continue heating until thick, constantly stirring.
4. Take off heat once thickened add 3 tablespoons butter and 1 tablespoon vanilla.
5. In serving dish, layer vanilla wafers and sliced banana’s, starting with wafers. Pour pudding mixture over the top.

Meringue:

1. Put a clean mixing bowl into the freezer while preparing the pudding.
2. Pour 4 egg whites into the bowl and whip on high speed until meringue forms stiff peaks.
3. Add 3 tablespoons sugar and whip until combined.
4. Spread this mixture over pudding; spreading to the edges to cover.  Take knife or spoon and touch the meringue pulling upward to form peaks.
5. Bake in a 350 degree oven until brown; approximately 10 minutes.
6. Take 4 egg whites and beat on high speed until stiff peaks form.
7. Bake at 350 degrees until brown.

Note:  It is very important to have all utensils and bowls very clean and cold when making meringue.  Also, it is easier if egg whites are at room temperature.