Trisha Yearwood Banana Pudding

Step 1

Take 3 of the eggs and separate the whites from the yolks. Place the whites and yolks in 2 seperate bowls. Add the remaining egg to the yolks. Set aside the whites for the meringue.

Step 2

In a saucepan, combine 1/2 cup of the sugar, the flour, and 1/2 teaspoon salt. Stir in the egg yolk mixture. Add the milk. Turn the heat on low and stir for about 10 minutes, or until the mixture thickens. Remove the saucepan from the heat and mix in the vanilla.

Step 3

Preheat the oven to 425 degrees Fahrenheit.

Step 4

Spread a thin layer of pudding in a 1 1/2-quart casserole dish. Top it with a layer of vanilla wafers. Slice the bananas crosswise into 1/8-inch thick slices. Arrange them in a single layer on top of the wafers.

Step 5

Repeat layering the pudding, bananas, and wafers twice more. End with a layer of pudding.

Step 6

For the meringue topping, beat the egg whites with the remaining salt until stiff. Add in the remaining sugar, one tablespoon at a time, and keep beating until you form stiff peaks. You'll know it's done when the whites don't slide out when you tilt the bowl.

Step 7

Using a spatula, spread the meringue on top of the custard, forming decorative peaks. Bake the meringue for 5 minutes or until it has slightly browned.