I’ve previously griped on here regarding FaceBook’s sudden removal of notes a year ago, which held my recipes, as far back as 2009. I’m still pissed! But I am trying to transfer those lost recipes to here, so at least I can have them all SOMEWHERE in my control.
All the photos I took for my recipes lives in the nowhere land of FaceBook discarded notes. 😡 But I do have one taken recently of my banana pudding at top. Should you ever want to search for a recipe from my archives here, either select “recipes” from the categories up top, or search for the name or ingredient, using the magnifying glass icon, also up top.
Today I offer you my mom’s banana pudding recipe and my chocolate custard pie recipe, tweaked from that:
Mom’s Banana Pudding
- 1 bag Jacksons vanilla wafers
- 4 bananas
- 1/4 cup flour
- 1/2 cup sugar
- 1/4 teaspoon salt
- 1 12 ounce can Pet milk
- 1/3 cup milk
- 3 eggs, separated (keep the whites in a mixing bowl to make meringue later)
- 1/2 stick of butter
- 2 teaspoons of vanilla
Combine the flour, sugar and salt in a heavy bottomed sauce pan. Add milk and cook at medium heat, slowly stirring to keep it from sticking or burning. Cook this way until boiling and then two minutes more, then remove from heat. Temper egg yolks by pouring about a half cup of the pudding mixture to the yolks, stirring them until well blended, then adding all back to the sauce pan. Mix well then add butter and vanilla to the pot, letting the butter melt from the heat of the pudding.
Meanwhile, line the bottom and 1 wafer height of the sides of a 2 quart round glass casserole/baking dish with vanilla wafers. Layer on top of that, two sliced bananas spread evenly, then pour half your pudding mixture on top of that. On top of the pudding, add another layer of vanilla wafers and 2 more sliced bananas, then pour the rest of the pudding mixture on top of that. Put the rest of your wafers on top of the pudding, crunching up any extras and pouring them on top. Top with meringue (recipe below)
- 3 egg whites
- 1/4 teaspoon cream of tartar
- 1/2 teaspoon vanilla
- 1 tablespoon sugar
- 3 tablespoons marshmallow cream (keeps the meringue from retracting from the edges of the dish)
Mix on medium high speed the egg whites, cream of tartar and vanilla for two minutes or until soft peaks form. Add sugar and mix for two more minutes until stiff glossy peaks form. Add marshmallow cream and mix for another one to two minutes.
Spoon this onto the top of the pudding, spreading it to the edges, then using your spatula make swirls and peaks in the meringue for pretty and even browning. Broil on medium until peaks are browned then remove from oven. This won’t take long, so don’t leave it for more than a minute and even then be sure to watch closely.
From Mom’s custard recipe, I developed a chocolate custard pie recipe:
Chocolate Custard Pie
- Graham cracker pie shell or pastry pie shell, whichever you prefer. If you use a pastry pie shell (or make one from scratch – I prefer the recipe on the back of the Crisco can myself) bake it it prior to filling it.
- 1/4 cup flour (doesn’t matter if it is self rising or all purpose)
- 1/2 cup sugar
- 1/4 teaspoon salt
- 1 12 oz can Pet milk
- 1/2 cup of milk or if you wanna get really ooey gooey, whipping cream (not to be confused with Cool Whip, gross!)
- 3 eggs separated (if you want a meringue on your pie, put your eggwhites in a mixing bowl and let them get to room temperature)
- 1/2 stick of butter (not to be confused with margarine, gross!)
- 2 teaspoons vanilla (not to be confused with imitation vanilla flavoring, gross!)
- 1-1/2 cups semi-sweet chocolate chips
Combine the flour, sugar and salt in a heavy bottomed sauce pan. Add the milk and cook at medium heat, slowly stirring to keep it from sticking or burning. (I bought a RoboStir – As seen on TV.. lol – from some kitchen store.. BEST $10 I ever spent! The lowest setting on the RoboStir is perfect for keeping your custard stirred and unstuck while you do other stuff.) Cook this way until boiling and then two minutes more, then remove the pan from heat. Temper your egg yolks by pouring about a half cup of the pudding mixture into the bowl with your yolks, stirring them until well blended, then add it all back to the sauce pan. Mix well then add butter, vanilla and chocolate chips to the pan, letting everything melt in from the heat of the pudding. Stir everything together then pour into your pie shell.. if it is a pastry pie shell, it should have already been cooked. If not, you aren’t screwed, just put it in the oven on 375 degrees for about 20 minutes or until the rim of the pie shell looks right. (Don’t bother with covering anything with foil, you’re just trying to brown your shell, not cook your pie, which was cooked on the stove top.)
Chill and serve with whipped cream (again.. not to be confused with Cool Whip, gross!) or if you want a meringue on top of your pie, use the recipe above for Mom’s Meringue.