Banana Pudding

Directions

1. 1
   Preheat oven to 350.
2. 2
   Make custard: whisk 3/4 cup of the sugar, the cornstarch, milk and egg yolks in a pot set over medium heat, and cook, stirring constantly, until it just begins to bubble, 10 to 15 minutes.
3. 3
   Turn heat down slightly, and allow mixture to simmer, still stirring constantly, for 1 minute, then remove mixture from heat.
4. 4
   Whisk in vanilla, salt and butter.
5. 5
   Make meringue: put the egg whites, cream of tartar and 1/2 cup of sugar in the heatproof bowl of an electric mixer, and set over a medium saucepan of simmering water.
6. 6
   Whisk until the sugar is dissolved and the mixture is hot to touch, about 3 minutes.
7. 7
   Transfer to the stand mixer fitted with whisk, and beat until stiff, about 5 to 7 minutes.
8. 8
   Line a 13-by-9-inch oven-safe casserole pan with one layer of Nilla wafers and one layer of banana slices.
9. 9
   (Reserve remaining Nilla wafers for a child or incident of depression.)
10. 10
    Pour the custard over the bananas and cookies, then use a spatula to spread the meringue.
11. 11
    Bake in oven for 10 to 15 minutes, until the peaks are the color of a toasted marshmallow.
12. 12
    Allow to rest until ready to serve.