Best Maya Angelous Banana Pudding Recipes

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MAYA ANGELOU'S MAN-WINNING BANANA PUDDING/BANANA PIE W. MERINGUE



Maya Angelou's Man-Winning Banana Pudding/Banana Pie W. Meringue image

I found this recipe in the October 2004 issue of O magazine. I love to cook the recipes of people I greatly admire--in a small way, to share something simple with them! I'm looking forward to trying Abraham Lincoln's favorite cake. This would be good as a banana pie in a zwieback [crushed zwiebacks and melted butter] crust, too, I suspect...

Provided by carrie sheridan

Categories     Pie

Time 5h30m

Yield 6 serving(s)

Number Of Ingredients 11

3/4 cup sugar
1 tablespoon sugar
1/3 cup cornstarch
1 pinch salt
3 cups milk
8 eggs, separated
3 tablespoons butter
1 tablespoon vanilla
3 cups vanilla wafers
4 ripe bananas, thinly sliced
1/2 teaspoon cream of tartar

Steps:

  • Preheat oven to 350°.
  • In a large saucepan, combine 1/2 cup sugar, cornstarch and salt; stir until blended.
  • Mix in milk.
  • Cook over medium heat, stirring constantly until thickened and boiling; boil 1 minute and remove from heat.
  • In a small bowl, whisk egg yolks. Then whisk in about 1/2 cup of the hot custard until blended. Pour yolk mixture back into the saucepan of custard; cook over medium heat, stirring, for 2 minutes.
  • Stir in butter and vanilla until blended.
  • Place vanilla wafers [these could be crushed in a large bag with a rolling pin] on the bottom of a shallow 2-quart casserole dish.
  • Top with layers of banana slices and custard.
  • Repeat layering, ending with custard.
  • In a large mixing bowl, beat egg whites that are at room temperature with 1/4 cup sugar at low speed until frothy. Add cream of tartar; increase speed to medium and gradually beat in remaining sugar. Beat until egg whites hold stiff peaks.
  • Spoon meringue over hot custard immediately, making sure the meringue touches the baking dish on all sides (this prevents shrinking).
  • Transfer to oven and bake until golden, about 20 minutes.
  • Remove pudding from oven and cool 1 hour.
  • Refrigerate at least 4 hours before serving.

Nutrition Facts : Calories 435.8, Fat 17.1, SaturatedFat 8.6, Cholesterol 314.4, Sodium 221.6, Carbohydrate 58.2, Fiber 2.1, Sugar 37.5, Protein 13.3

MAYA ANGELOU'S BANANA PUDDING RECIPE - (5/5)



Maya Angelou's Banana Pudding Recipe - (5/5) image

Provided by smleonard

Number Of Ingredients 10

3/4 cup plus 1 tablespoon sugar
1/3 cup cornstarch
Pinch of salt
3 cups milk
8 eggs , separated
3 tablespoons butter
1 tablespoon pure vanilla extract
3 cups vanilla wafers
4 ripe bananas , thinly sliced
1/2 teaspoon cream of tartar

Steps:

  • Preheat oven to 350°F. In a large saucepan, combine 1/3 cup sugar, cornstarch and salt; stir until blended. Mix in milk. Cook over medium heat, stirring constantly until thickened and boiling. Boil 1 minute, then remove from heat. In a small bowl, whisk egg yolks, then whisk in about 1/2 cup of hot custard until blended. Pour yolk mixture back into saucepan of custard; cook over medium heat, stirring, 2 minutes. Stir in butter and vanilla until blended. Place vanilla wafers on bottom of a shallow 2-quart casserole dish. Top with layers of banana slices and custard. Repeat layering, ending with custard. In a large mixing bowl, beat egg whites and 1/4 cup sugar at low speed until frothy. Add cream of tartar; increase speed to medium and gradually beat in remaining sugar. Beat until egg whites hold stiff peaks. Spoon meringue over hot custard immediately, making sure that meringue touches baking dish on all sides (this prevents it from shrinking). Transfer to oven and bake until golden, about 20 minutes. Remove pudding from oven and cool 1 hour. Refrigerate at least 4 hours before serving.

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