Maya Angelou's Man-Winning Banana Pudding/Banana Pie W. Meringue

I found this recipe in the October 2004 issue of O magazine. I love to cook the recipes of people I greatly admire--in a small way, to share something simple with them! I'm looking forward to trying Abraham Lincoln's favorite cake. This would be good as a banana pie in a zwieback [crushed zwiebacks and melted butter] crust, too, I suspect...

• Ready In: 5 hrs 30 mins
• Serves: 6

Ingredients

• 3⁄4 cup sugar
• 1  tablespoon sugar
• 1⁄3 cup cornstarch
• 1  pinch salt
• 3  cups milk
• 8  eggs, separated
• 3  tablespoons butter
• 1  tablespoon vanilla
• 3  cups  vanilla wafers
• 4  ripe bananas, thinly sliced
• 1⁄2 teaspoon cream of tartar

Directions

1. Preheat oven to 350°.
2. In a large saucepan, combine 1/2 cup sugar, cornstarch and salt; stir until blended.
3. Mix in milk.
4. Cook over medium heat, stirring constantly until thickened and boiling; boil 1 minute and remove from heat.
5. In a small bowl, whisk egg yolks. Then whisk in about 1/2 cup of the hot custard until blended. Pour yolk mixture back into the saucepan of custard; cook over medium heat, stirring, for 2 minutes.
6. Stir in butter and vanilla until blended.
7. Place vanilla wafers [these could be crushed in a large bag with a rolling pin] on the bottom of a shallow 2-quart casserole dish.
8. Top with layers of banana slices and custard.
9. Repeat layering, ending with custard.
10. In a large mixing bowl, beat egg whites that are at room temperature with 1/4 cup sugar at low speed until frothy. Add cream of tartar; increase speed to medium and gradually beat in remaining sugar. Beat until egg whites hold stiff peaks.
11. Spoon meringue over hot custard immediately, making sure the meringue touches the baking dish on all sides (this prevents shrinking).
12. Transfer to oven and bake until golden, about 20 minutes.
13. Remove pudding from oven and cool 1 hour.
14. Refrigerate at least 4 hours before serving.