With the 4th of July coming up, we wanted to share summer dessert recipes with you! This southern dish is a favorite and incredibly easy to whip together for any occasion.
Thank to The Dairy Alliance for this fruity recipe. Be sure to grab your ingredients at your local farmers market or neighborhood grocery store. Keep an eye out for the Got To Be NC sticker on produce and support North Carolina farmers.
INGREDIENTS
4 large eggs
1 cup sugar
3 tablespoons cornstarch
1/2 teaspoon salt
3 cups milk
2 teaspoons pure vanilla extract
3 tablespoons sugar
1/4 teaspoon cream of tartar
4-5 medium ripe bananas
About 45 vanilla wafer cookies
DIRECTIONS
Separate eggs, reserving whites for the meringue topping. Place yolks in small bowl. Combine 1 cup sugar, cornstarch and salt in a medium saucepan, whisking until well combined. Add milk to sugar mixture, then gradually whisk in egg yolks. Cook over medium heat, whisking constantly, until pudding thickens, about 10-12 minutes. Remove from heat and stir in vanilla. Set aside to cool. Preheat oven to 375 degrees. In a medium mixing bowl using an electric mixer, beat egg whites at high speed until foamy. Add 3 tablespoons sugar and cream of tartar; continue beating until stiff peaks form. Set aside until needed. Peel bananas and cut into 1/3-inch-thick slices. In a 3 quart baking dish, place an even layer of vanilla wafer cookies on bottom of dish. Top with a layer of sliced bananas and about half of pudding. Repeat layers, ending with bananas. Spread egg white mixture over the top, covering the pudding completely. Use a spatula to make small peaks. Bake for approximately 10 minutes, or until top is golden brown. Let cool 30 minutes if serving warm, or chill for an additional hour and serve cold. Enjoy!