By ~kdp on March 27, 2004
Photo by Chef #1800103141
Photo by Chef #1800103141
"This recipe is from my mil, she was such a wonderfully patient lady (especially to let me measure everything for this recipe as she made it!) and is sadly missed. It is the "old-fashioned" way to make banana pudding and does take a while, but the family seems to like it. :) prep & cook time are guesses"
Serving Size: 1 (155 g)
Servings Per Recipe: 8
"This recipe is delicious! The pudding is amazing, but I suggest doubling the recipe .. check out my blog for a complete review of the recipe, pictures and tips on how to make it. Enjoy http://customcreations1226.blogspot.com/"
"To make this in a rectangular dish you need more than 2c. of pudding. I added 1 c. sour cream to the pudding before spreading, which stretched the amount of pudding and added flavor. The dish got rave reviews from my family."
"This was absolutely delicious! My entire family loved it and it was gone in one sitting, so I guess I'll just have to make another one! I didn't make the meringue just due to preference. The only other thing that I did different was cook the custard on medium, stirring constantly and then it only took about 5 minutes to thicken. Thanks so much for the recipe! One more thing. My grandmother's name is Osie also, and I have never heard of this name anywhere else except when I came upon this recipe. Small world. :)"
"This was a awesomely Yummy recipe. I made this for the second Pick A Chef Contest 2006. I was expecting a lot more pudding since it said to use a 2 quart dish. I was able to fit it all into a pie dish. This disappointed me a little bit, although the taste of this sure did make up for that. I now know why she did this, its so you would have to make this over and over and over again. Extremely delicous recipe and somewhat easy to make, just a VERY long time to get the custard a custard. Although WOW was it worth it!! I definatly would recommend this to everyone and anyone!! This is a keeper and KUDOS!!!"
"Very delicious! I left out the vanilla wafers and substituted cornstarch for the flour to make it gluten-free, also substituted Splenda for half of the sugar in the custard. Rich and flavorful with a nice variety of flavors and textures."
"This is total comfort food for sure! I love this puddin' right out of the oven still steamin. I didn't think it was quite as good cold, so I popped it the magic box and it re-warmed quite nicely. Dad prefers it hot too, mom is a cold fan. The only thing I would change is to add more meringue!"
"Nostalgic and wonderful! This is the recipe my Mom used. She's been gone 28 years now and I miss her deeply. Preparing this brings back beautiful memories. I hadn't thought of posting it so I'm glad you did. My Thanx."
"Nothing to say about this except "yum"."