Banana Pudding Recipe
Pecan wafers, PX cream, toasted meringue
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Ingredients
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Banana Pudding Ingredients
Method
Preparation Directions
- 1
Make the Banana Pudding Base
In a saucepan, combine milk, cornstarch, and granulated sugar. Cook over medium heat, stirring constantly until thickened. Remove from heat and stir in vanilla extract. Let it cool slightly, then fold in sliced bananas.
- 2
Prepare the PX Cream
In a mixing bowl, whip heavy cream and powdered sugar until soft peaks form. Gently fold in the banana pudding mixture until well combined.
- 3
Assemble the Pudding
In a serving dish, layer pecan wafers, followed by the banana pudding mixture. Repeat the layers until all ingredients are used, ending with the pudding on top.
- 4
Make the Toasted Meringue
In a clean mixing bowl, beat egg whites until soft peaks form. Gradually add granulated sugar and continue whipping until stiff peaks form. Spread the meringue over the top of the pudding.
- 5
Toast the Meringue
Using a kitchen torch or broiler, toast the meringue until golden brown. Be careful not to burn it.
- 6
Chill and Serve
Refrigerate the assembled banana pudding for at least 2 hours before serving to allow it to set.
