Layered Pineapple Pudding

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!!!

• Ready In: 50 mins
• Serves: 8-12

Ingredients

• 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

Directions

1. Preheat oven to 350 degrees.
2. Combine flour, salt and 1/2 cup of sugar in a medium saucepan- preferably non-stick (you can also use a double boiler).
3. Add 3 eggs yolks and milk to the dry ingredients and combine together.
4. Stirring constantly (a whisk works wonders), cook uncovered until thickened over medium heat.
5. Remove from heat.
6. Stir in vanilla extract.
7. Spread a small amount of the custard (approximately 2 tablespoons) on the bottom of a 1 1/2 quart casserole.
8. Add 1 layer of vanilla wafers and then 1 layer of drained pineapple (half of the can).
9. Pour approximately 1/2 of the remaining custard over the pineapple.
10. Repeat layer- vanilla wafers, pineapple, and ending with remaining custard.
11. Beat egg whites until soft peaks form.
12. Slowly add 1/4 cup sugar while continuing to beat until stiff peaks form.
13. Carefully spoon the egg whites over the entire custard making sure to seal to edges.
14. Bake 15-20 minutes until egg whites are lightly browned.
15. Enjoy Warm!
16. Refrigerate leftovers, unless it's like at my house and there are none!