Pioneer Womans Banana Pudding Food

THE BEST BANANA PUDDING

Steps:

• Bring the milk to a simmer in a large saucepan over medium heat, then remove from the heat. Meanwhile, whisk the sugar, cornstarch, egg yolks, vanilla paste and salt together in a medium bowl.
• While whisking, slowly add about 1 cup of the warm milk to the egg mixture. Pour the egg mixture back into the saucepan, whisking constantly. Continue to cook over medium heat, whisking constantly, until the mixture comes to a boil. Lower the heat to maintain a simmer and cook until thickened, 3 to 5 minutes. Remove from the heat and whisk in the butter.
• Transfer the pudding to a large bowl and press a piece of plastic wrap directly against the surface. Refrigerate until cold, about 1 hour.
• Arrange 19 wafer cookies in the bottom of a 4-quart trifle dish. Top with 1 cup pudding, then arrange 2 sliced bananas on top. Repeat the layers ending with bananas.
• Add the heavy cream, confectioners' sugar and a pinch of salt to the bowl of a stand mixer fitted with a whisk attachment. Beat on medium-high speed until stiff peaks form, about 2 minutes.
• Spread the whipped cream over the pudding and sprinkle the crushed wafer cookies around the border. Refrigerate until the pudding is firm, at least 2 hours or up to overnight.

BANANA PUDDING

Steps:

• Separate the yolks from the whites of 3 of the eggs; set aside the whites. Add the remaining whole egg to the yolks.
• In a saucepan, whisk together 1/2 cup sugar, the flour and 1/2 teaspoon salt. Stir in the whole egg and 3 yolks, and then stir in the milk. Cook uncovered, stirring often, until the mixture thickens, about 10 minutes. Remove from the heat and stir in the vanilla.
• Preheat the oven to 425 degrees F.
• Spread a thin layer of the pudding in a 1 1/2-quart casserole dish. Arrange a layer of vanilla wafers on top of the pudding. Thinly slice the bananas crosswise, about 1/8 inch thick, and arrange a layer of banana slices over the wafers. Spread one-third of the remaining pudding over the bananas and continue layering wafers, bananas and pudding, ending with pudding.
• To make the meringue, beat the reserved egg whites with a pinch of salt until they are stiff. Gradually beat in the remaining 1/4 cup sugar and continue beating until the whites will not slide out of the mixing bowl when it is tilted.
• Spread the meringue over the pudding with a spatula, making a few decorative peaks on top, and bake until the meringue is lightly browned, 5 minutes.

PIONEER WOMAN'S BANANA PUDDING

Steps:

• Preheat the oven to 425 F.
• Separate 3 of the eggs and set the whites aside.
• Add the remaining whole egg to the yolks.
• Stir 1/2 cup sugar with the flour and 1/2 tsp salt in a saucepan.
• Whisk in the whole egg and 3 yolks, followed by the milk.
• Bring the mixture to a simmer on the stove, whisking frequently until the mixture thickens, about 10 minutes.
• Remove the mixture from the heat and add the vanilla.
• Spread the pudding in a 1-1/2-quart casserole dish in a thin layer.
• Arrange a layer of vanilla wafers on top of the pudding.
• Place the bananas on top of wafers after thinly slicing them crosswise, about 1/8-inch thick.
• Continue layering wafers, bananas, and pudding, ending with pudding, after spreading one-third of the remaining pudding over the bananas.
• Beat the reserved egg whites until stiff with the remaining salt to make the meringue.
• As you beat, gradually add the remaining 1/4 cup sugar, and continue beating until the whites do not slide out of the mixing bowl when it is tilted.
• Place the meringue on top of the pudding and spread it over the top, making a few decorative peaks.
• Bake for 5 minutes, or until the meringue is lightly browned.
• Serve and enjoy.