Delectable Southern Banana-Pineapple Pudding

Recipe by AlSwilling
READY IN: 2hrs 15mins
YIELD: 1 pudding




  • Preheat oven to 350 degrees F.
  • Open cans of pineapple. Drain the pineapple and reserve 3/4-cup of the juice.
  • Slice the bananas crosswise into 1/4" thick round slices.
  • In a large, oven safe bowl, or in an 8x8x2-inch pan or glass baking dish, line the bottom and sides with a layer of vanilla wafers.
  • On top of the layer of wafers, place one layer of bananas.
  • Add another layer of vanilla wafers, then a layer of pineapple.
  • Repeat layering pattern to 1/4 to 1/2 inch below the dish's rim. If using an 8x8x2-inch baking dish, there may not be room for two layers of pineapple. If not, combine pineapple and banana on the last banana layer.
  • Separate the eggs, being careful not to nick the yolks. Reserve the egg whites and set aside.
  • Combine evaporated milk and water.
  • In a large sauce pan, mix flour, sugar, and egg yolks until well blended.
  • Mix in milk slowly, stirring constantly.
  • Stir in reserved pineapple juice.
  • Place pan on the range eye and bring the mixture to a boil over medium-high heat, stirring constantly.
  • As soon as mixture reaches boiling point, reduce heat to medium, stirring constantly until desired thickness is achieved. Filling should be thick but pourable. Thickening will happen quickly.
  • NOTE: Due to the reaction caused by the pineapple juice, the filling may or may not thicken before it reaches the boiling point, so pay close attention as the filling begins to heat up and approaches boiling.
  • Remove from heat as soon as desired thickness is achieved.
  • Stir in vanilla extract.
  • Immediately pour over wafer-banana-pineapple layers, jiggling the dish to ensure that filling covers all layers and there are no air pockets.
  • TIP - If you do not have cream of tartar, you can use 1/2 tsp of lemon juice as a satisfactory substitute. 1/4 tsp lemon juice = 1/8 tsp cream of tartar.
  • TIP - Cold egg whites will not yield as much volume as room temperature egg whites and will take longer to peak.
  • Beat room-temperature egg whites with vanilla and cream of tartar until soft peaks form.
  • Gradually add sugar, beating until stiff and glossy peaks form and all sugar is dissolved.
  • Spoon meringue over banana pudding, smoothing the top and sealing it to the edge of the bowl or baking dish.
  • Bake at 350 degrees for 12-15 minutes, or until meringue is golden.
  • Cool to room temperature or chill in refrigerator for 2 to 3 hours before serving.
  • Banana pudding's flavor is best the day after it is made.
  • Makes 9 servings.