We recently had the opportunity to enjoy this:
Now, the big question is this: What is underneath that meringue?
This is truly a Southern dessert! I have childhood memories of this going from our kitchen to church for a monthly pot-luck supper! Mother made the custard "from scratch," of course, and that is when I learned all about tempering the eggs before adding them to the boiling custard.
Alternating layers of vanilla wafers and sliced bananas, the custard is then poured over the layers. The meringue then is added to cover the top, and then it is baked until golden brown. I used recipes that I have used from Betty Crocker cookbooks through the years for the custard/pudding and meringue. Betty Crocker was the first cookbook I had all those years ago when I first began to "keep a kitchen."
By the way, very few leftovers remained from this dessert.:-)
Thank you for reading. I really appreciate your comments.