Southern Star's Banana Pudding

  • Yield: 8 servings


3cups milk
1/4cup (1/2 stick) butter
1cup sugar
3tablespoons cornstarch
3tablespoons water
3 egg yolks
1 1/2tablespoons vanilla extract
4large ripe bananas, sliced
1/2package (12 ounce) vanilla wafers
3 egg whites, at room temperature
3/4cup sugar
1/2teaspoon cream of tartar


  1. Combine the milk, butter and 1 cup sugar in a heavy saucepan and mix well. Cook until the sugar is dissolved and the mixture is simmering, stirring occasionally.
  2. Stir the cornstarch into the water in a small bowl. Stir into the milk mixture. Cook until thickened, stirring constantly.
  3. Whisk the egg yolks lightly in a bowl. Add about 1 cup of the hot mixture 2 tablespoonfuls at a time to the egg yolks. Stir the egg yolks into the hot mixture. Remove from the heat. Stir in the vanilla.
  4. Alternate layers of the bananas, vanilla wafers and custard in a greased 2-quart baking dish until all of the ingredients are used, ending with the custard.
  5. Beat the egg whites at high speed in a mixing bowl until soft peaks form. Add 3/4 cup sugar and the cream of tartar gradually, beating constantly until stiff peaks form.
  6. Dollop the meringue over the top of the pudding and spread evenly, sealing the meringue to the edges.
  7. Bake in a preheated 350 degree oven for 6 to 8 minutes or until light brown.

Recipe reprinted with permission from the Junior League of Chattanooga, Seasoned to Taste, Savoring the Scenic City (Junior League of Chattanooga 2011)