This recipe is exactly like an original homemade banana pudding except you use canned pineapple instead. When I was growing up this is what my Mother would make when we didn't have bananas at the house, my Daddy preferred it over banana pudding. It really is good!!!
- 1 (15 ounce) can crushed pineapple, in it own juice (drained)
- 35 vanilla wafers (approximately 3/4 of one box)
- 3⁄4 cup sugar (divided, 1/2 cup & 1/4 cup)
- 1⁄3 cup flour
- 3 eggs, separated
- 2 cups whole milk or 2 cups 2% low-fat milk or 2 cups canned evaporated milk, is recommended for a richer,creamier flavor
- 1 pinch salt
- 1⁄2 teaspoon vanilla extract
- Preheat oven to 350 degrees.
- Combine flour, salt and 1/2 cup of sugar in a medium saucepan- preferably non-stick (you can also use a double boiler).
- Add 3 eggs yolks and milk to the dry ingredients and combine together.
- Stirring constantly (a whisk works wonders), cook uncovered until thickened over medium heat.
- Remove from heat.
- Stir in vanilla extract.
- Spread a small amount of the custard (approximately 2 tablespoons) on the bottom of a 1 1/2 quart casserole.
- Add 1 layer of vanilla wafers and then 1 layer of drained pineapple (half of the can).
- Pour approximately 1/2 of the remaining custard over the pineapple.
- Repeat layer- vanilla wafers, pineapple, and ending with remaining custard.
- Beat egg whites until soft peaks form.
- Slowly add 1/4 cup sugar while continuing to beat until stiff peaks form.
- Carefully spoon the egg whites over the entire custard making sure to seal to edges.
- Bake 15-20 minutes until egg whites are lightly browned.
- Enjoy Warm!
- Refrigerate leftovers, unless it's like at my house and there are none!