Ingredients for Dolly Parton's Banana Pudding
- 2 cups Vanilla Wafers
- 4 ripe bananas, sliced
- ¼ teaspoon salt
- 3 cups whole milk
- 2 large eggs
- 1 ½ cups granulated sugar
- ¼ cup all-purpose flour
- 2 large egg yolks
- 4 tablespoons unsalted butter
- 1 ½ teaspoons vanilla extract
- 4 large egg whites
- 1 tablespoon lemon juice
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How to Make Dolly Parton's Banana Pudding
- Preheat oven to 350°F (175°C).
- Prepare pudding mix according to package directions. Set aside.
- In a deep 2-quart casserole dish, layer 1 cup vanilla wafers, then 2 ripe bananas, sliced. Repeat layers once more, ending with wafers. Set aside.
- In a medium saucepan, whisk together ¾ cup granulated sugar, ¼ cup all-purpose flour, and ¼ teaspoon salt.
- Gradually whisk in 3 cups whole milk until smooth.
- Bring to a simmer over medium-low heat, stirring constantly. Cook for 1 minute.
- Remove from heat.
- In a separate bowl, whisk together 2 large eggs and 2 large egg yolks. Temper the eggs by slowly whisking in 3 tablespoons of the hot milk mixture.
- Pour the tempered egg mixture into the saucepan. Cook over low heat for 2 minutes, stirring constantly, until the mixture thickens and is hot but not boiling.
- Remove from heat and stir in 4 tablespoons (½ stick) unsalted butter until melted. Stir in 1 teaspoon vanilla extract.
- Pour the custard over the layered cookies and bananas in the casserole dish.
- Prepare the meringue: In a large bowl, using an electric mixer, beat 4 large egg whites until soft peaks form. Gradually add ¾ cup granulated sugar, beating until stiff, glossy peaks form. Add 1 tablespoon lemon juice and ½ teaspoon vanilla extract. Beat until combined.
- Spoon the meringue over the pudding, ensuring it touches the edges of the casserole dish.
- Bake for 15-20 minutes, or until the meringue is golden brown.
Nutrition Information (Approximate per serving)
Sodium
12 g
Sugar
110g
Fat
43g
Carbs
24g
