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1
Preheat oven to 350.
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2
In a large saucepan, combine 1/2 cup sugar, cornstarch and salt; stir until blended.
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3
Mix in milk.
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4
Cook over medium heat, stirring constantly until thickened and boiling; boil 1 minute and remove from heat.
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5
In a small bowl, whisk egg yolks.
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6
Then whisk in about 1/2 cup of the hot custard until blended.
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7
Pour yolk mixture back into the saucepan of custard; cook over medium heat, stirring, for 2 minutes.
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8
Stir in butter and vanilla until blended.
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9
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.
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10
Top with layers of banana slices and custard.
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11
Repeat layering, ending with custard.
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12
In a large mixing bowl, beat egg whites that are at room temperature with 1/4 cup sugar at low speed until frothy.
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13
Add cream of tartar; increase speed to medium and gradually beat in remaining sugar.
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14
Beat until egg whites hold stiff peaks.
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15
Spoon meringue over hot custard immediately, making sure the meringue touches the baking dish on all sides (this prevents shrinking).
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16
Transfer to oven and bake until golden, about 20 minutes.
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17
Remove pudding from oven and cool 1 hour.
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18
Refrigerate at least 4 hours before serving.
