- 2/3 cup sugar
- 3 tablespoon cornstarch
- 1/4 cup water
- 2 cup large egg yolks
- 1 1/2 cup half-and-half
- 1 teaspoon vanilla extract
- 1/4 cup creamy peanut butter
- 26 cup vanilla wafers, divided
- 2 cup medium bananas, sliced
- 4 cup large egg whites, room temperature
- 1/4 teaspoon cream of tartar
- 1/4 cup sugar
Preheat oven to 325 degrees.
In a heavy saucepan, combine sugar and cornstarch.
Add water, and whisk until smooth.
In a medium bowl, beat egg yolks; add half-and-half, beating until combined.
Gradually add egg mixture to cornstarch mixture in saucepan.
Cook over medium heat, stirring constantly, until mixture boils.
Boil 1 minute, stirring constantly, until thickened.
Remove from heat, stir in vanilla.
Add peanut butter, stirring to combine.
Arrange half of vanilla wafers in the bottom of a 1 ½ quart baking dish; spread half of pudding over wafers.
Top pudding with banana slices.
Arrange remaining half of vanilla wafers along outside edge of baking dish.
Spread remaining half of pudding over bananas.
In a metal or glass bowl, beat egg whites at high speed with a mixer until foamy.
Add cream of tartar, and beat egg whites until soft peaks form.
Gradually add sugar, 1 tablespoon at a time, beating at high speed for 2 to 4 minutes or until stiff peaks form and sugar dissolves.
Spread meringue over pudding, sealing to edge of dish.
Bake for 23 minutes or until lightly browned.
Let cool to room temperature before serving.