Rum Banana Pudding

Southern Living, March 2006. I was looking for something a little more exciting than traditional banana pudding and this did the trick. Very rummy, so I wouldn't go past 3T. I used 3 bananas. Eat it fast, the first day is the best. You can also serve cold by allowing it to cool 15 minutes, then chilling 4 hours.

• Ready In: 30 mins
• Serves: 10

Ingredients

• 1 1⁄2 cups milk
• 2⁄3 cup sugar
• 2  egg yolks
• 3  tablespoons cornstarch
• 3  tablespoons light rum
• 1  teaspoon vanilla extract
• 6  medium bananas, sliced
• 30  vanilla wafers
• 1  cup  chopped pecans
• 2  egg whites
• 1⁄8 teaspoon cream of tartar
• 2  tablespoons sugar

Directions

1. Whisk together the first 5 ingredients in a large saucepan over medium-low heat; cook, whisking constantly, 6 to 8 minutes or until thickened (Note: pudding always takes me twice the time the recipe lists--usually 15 to 20 minutes.).
2. Let pudding stand 5 minutes, then gently stir in bananas.
3. Arrange 15 vanilla wafers in single layer on bottom of a 1 1/2 quart bakign dish. Sprinkle 1/2 cup pecans on wavers. Pour half of pudding on top. Repeat layers, ending with pecans.
4. Beat egg whites and 1/8 cream of tartar at high speed until foamy.
5. Add remaining sugar one teaspoon at a time, beating until soft peaks form (1 to 2 min).
6. Spread meringue evenly over top, sealing edges.
7. Bake at 400 degrees for 8 to 10 minutes or until golden brown.