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Banana Pudding With Meringue

By Paula Deen


Difficulty: Easy

Prep time: 10minutes

Cook time: 45 minutes

Servings: 6-8


  • 1 12 (oz) box vanilla wafers
  • 3 medium sliced bananas
  • 1/2 stick butter
  • 1 teaspoon vanilla extract
  • 3 cup milk
  • 4 egg yolks
  • 2 tablespoons cornstarch
  • 3 egg whites
  • 1/4 teaspoon cream of tartar
  • 1 cup divided granulated sugar


Mix together 3/4 cup sugar and cornstarch and slowly add milk. This should be cooked in the top of a double boiler, but you can cook it over low to medium heat, stirring constantly until it thickens–do not leave it unattended. Slightly beat egg yolks and temper with a small amount of the hot custard; stir well. Add egg mixture to custard pot and cook 2 more minutes. Remove from heat and add vanilla and butter. Let cool. In a 9 by 9-inch ovenproof baking dish, alternate pudding, bananas, and wafers, beginning with pudding and ending with pudding. Add topping, if desired.

For the meringue topping, if using:

Preheat oven to 350 °F. Beat egg whites and cream of tartar until soft peaks form. Gradually add 1/4 cup sugar until stiff peaks form, then spread onto top of pudding mixture. Bake until golden brown.