Old Fashioned Banana Pudding
1 box vanilla wafers (12 oz box)
2 ½ cups sugar
6 cups whole milk
6 sliced bananas
1 cup self-rising flour
6 eggs, separated
1 teaspoon real vanilla
Preheat oven to 350°
Crumble enough wafers to cover the bottom of a 9″ x 13″ glass dish and set aside remaining wafers to use for decoration after it’s done.
Combine all dry ingredients (except for ½ cup of sugar to use later for meringue) in a large pot.
Then, in a different bowl, combine all wet ingredients (to include the 6 egg yolks only and set aside egg whites for meringue).
Slowly add wet into dry mixture and stir until completely dissolved and cook over low heat until thickened to pudding consistency. The trick is to stir continuously and not to get too hot so you don’t burn the pudding. Once ready, remove from heat and let cool to room temperature.
Place sliced bananas over wafers and pour mixture over them.
In a separate bowl, beat the 6 egg whites and slowly add in the remaining ½ cup sugar until a stiff meringue forms and then pour over pudding.
Put in the oven for 8-10 minutes or until golden brown on top.
1 (14 ounce) can Eagle Brand Condensed Milk
1 1⁄2 cups cold water
3 1⁄2 ounces instant banana pudding mix
1 pint heavy whipping cream
Combine the condensed milk; water and pudding mix in a bowl.
Mix thoroughly and chill in the refrigerator.
Pour heavy whipping cream in a bowl and beat until stiff.
Combine your whipping cream and the pudding mixture together.
Place a layer of Nilla Wafers on the bottom of your dish and then layer your bananas on top of the wafers and then spoon your creamy pudding mixture on top and continue this process until all of your ingredients are gone.
Refrigerate until ready to serve.
*If you would like you can always place your banana slices in the creamy pudding mixture if you would like and just spoon on top of the wafers*.
2 1/2 cups all-purpose flour
1 1/2 cups (3 sticks) cold, unsalted butter, cubed
1/2 cup ice water
3 teaspoons sugar
1/4 teaspoon salt
8 cups cored, peeled, sliced apples (around 8; Granny Smith or Cortland)
2 tablespoons lemon juice
2/3 cup sugar, plus 1 tablespoon for top of crust
1/4 cup brown sugar
1/4 cup all-purpose flour
1 egg yolk
2 tablespoons butter
1 teaspoon cinnamon
1/4 teaspoon nutmeg
splash of water
[When ready, preheat oven to 375º F.]
In a food processor, using a metal blade, pulse your flour, sugar and salt together.
Add in cold, cubed butter and pulse.
Slowly drizzle in ice water, one tablespoon at a time. You should have a coarse, crumbly mixture. (If you don’t have a food processor, combine ingredients in a large bowl, using a pastry blender or a fork.)
Before the dough has formed a ball, remove the blade and take dough out, bringing it together by hand. Form the dough into a disc and wrap in saran wrap and refrigerate for at least 2 hours. It’s very important to work with cold dough.
In a large bowl, toss apples in lemon juice, flour, sugars, cinnamon and nutmeg. Set aside.
Once dough is cold, take dough out of plastic wrap and divide in half.
Return one half, in plastic wrap, to the fridge.
On a lightly floured surface, roll your 1/2 of dough out into a circle, 12-14 inches round, about 1/4-inch thick.
Gently take the corners, lift the dough and transfer it to pie pan. Lightly press sides against the bottom and sides of pan. Trim overhanging dough so that you’re left with 1/2-inch and fold excess under the edge of the pan.
Take second half of dough from fridge and repeat process of rolling it out to a 12-14-inch circle, 1/4-inch thick.
Pour apple mixture into pie pan and cover the top of apples with pats of butter.
In a small bowl, beat your egg yolk and add a splash of water. Brush the edges of pan, covered by the dough, with egg mixture.
Cover the entire pie with remaining rolled out dough. Pierce holes in the top of dough to allow heat to escape (so there isn’t a steam buildup inside the pie).
Seal the edges of the pie by fluting the dough (stamping the dough with a fork or your fingers) around the edge of the pie pan.
Brush egg mixture all over the top of crust and sprinkle with sugar.
Bake for 50 minutes, or until crust is golden brown.