Mama Georgie’s Old Fashioned Banana Pudding!

MOUTH WATERING….better than that favorite restaurant!

My grandmother always made the BEST Nanner Puddin and I would stand and watch and help her stir and layer and whip and bake! And for the very first time…I’m going to share the recipe with you! 

First lets shop:

6-7 Ripe Bananas

1 Box Nilla Wafers (don’t skimp on the cheap brand for this part)

1 1/2 cups sugar, then 6 Tbsp sugar

1/3 cup flour 

1/4 tsp salt

2 cups milk (whole milk is best but 2% does ok too)

4 eggs, separated, you’ll need the yolks first then set the whites in the fridge till the end

1 tsp vanilla

Now let’s get this started…can you almost taste it?!?!

Preheat your oven to 425*

In the top of a double boiler start with the 1 1/2 cups sugar, flour and salt and whisk together then add the milk and mix up good. Separate your eggs and slightly beat the yolks and stir in. Put the egg whites in the fridge while we do the rest. Now you will stir this until it is custard like. This WILL TAKE A FEW! Don’t get discouraged it will thicken. This kind of yummy love takes a little time!

NP double boiler

 

While this thickens, line your dish with a single layer of the Nilla wafers…now…I break up a few to fill in the cracks between the round cookies 🙂 Then slice up 3-4 of the ripened bananas atop these. 

NP CookiesNP Banana layer 1

Once the pudding thickens, remove from heat and add your vanilla extract and stir in about a minute. Pour HALF the mixture into your dish over the banana and cookies you’ve layered. 

NP Add half pudding

Now another layer of cookies and bananas then the other half of the pudding…

Np 2nd layer cookie

Np more nanners

Np other half of puddin

Now remember we preheated the oven….hopefully its beeped and up to temp because we are almost there….but first…

Get those egg whites out o the fridge and get your mixer ready because its MERINGUE TIME!

Beat the eggs on HIGH and add 6TBSP, 1 TBSP at a time and beat until stiff peaks form. (God bless my grandmother and those who made meringue before we had electric mixers! SHEESH!)

Np meringue

 

Now spoon this over the top sealing in the pudding, it should look like this (OMG we are alost done…I smell it…I do!)

Np ready for oven

Bake at 425 about 5-6 minutes until the top gets golden brown. CHECK ON IT OFTEN because ovens vary…but with meringue it REALLY varies. Once its done, take out and let it sit to room temperature before you put it in the fridge. Chill for 2 hours before serving for best results. 

ENJOY!!!

Np enjoy!

 

Sisterhood of the traveling….PLATE!?!

Yep you heard it right….

Remember the movie about the pants…well, we don’t wear the same size pants….but we do share the love of goodies! 

My friends, Dina, Kryss and I try to see each other once a month at least. And this past week we met for lunch and Kryss presented us with the cutest travelling plate. My birthday was the most recent so I got it first to start a new tradition. So this evening as we cookout I will present it to Dina  with a completely insanely yummy coconut cream meringue pie (don’t worry, I wouldn’t leave ya hangin, I put the recipe below 😉 )! Then it’ll be her turn to put something on the plate and get it to Kryss…and so on and so forth!!! Ahhhhh I can’t wait to share with you when it gets back to me…..and whatever I decide to sent it forth with!!!!

 

Pie

Coconut Cream Meringue Pie

1 – 9 inch pie shell, baked

For the filling:

2/3 Cup Sugar

1/4 Cup cornstarch

1/4 teaspoon salt

2 Cups Milk

3 egg YOLKS lightly beaten (save the whites!)

1 cup flaked sweeten coconut finely shredded

2 Tablespoons butter

1/2 teaspoon vanilla extract

In a saucepan mix sugar, corn starch and salt. Add milk until mixed and bring to a boil on medium heat until thickened and it’ll get bubbly too. (Be patient, it’ll thicken) then add a little hot mixture into the egg yolks and mix and pour back into saucepan and bring to boil on medium and cook 2-3 min more. Remove from heat and add coconut, butter and vanilla and whisk until smooth!

Now pour the filing into the pie crust!

For the meringue:

3 egg whites

6 Tablespoons sugar 

1/2 Cup flaked coconut

Beat egg whites adding each Tablespoon of sugar one at a time until still peaks form. Spoon over filling sealing against the edges of the crust. Sprinkle top with coconut and bake on 375 until top starts to golden brown.

 

Enjoy! Maybe get a plate, or container, and start your own tradition! <3 I’ll let you know when it gets back 😀

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