Banana pudding has always been a favorite in my family. My grandfather especially loved it and I can’t make it without thinking of him. It’s a classic Southern staple and even better when it’s made the old-fashioned way.

This recipe comes from Dolly Parton’s family and starts with homemade custard layered with vanilla wafers and fresh bananas. Instead of whipped topping, it gets a fluffy meringue that’s baked until lightly golden.

It takes a little more time than the instant pudding version, but it’s absolutely worth it. Let it cool before serving so the wafers have time to soften and everything settles into those creamy banana pudding layers.

Dolly Parton’s Banana Pudding

Ingredients

• 3 eggs, separated
• 1 cup sugar, divided
• ½ cup all-purpose flour
• 2 cups milk
• Dash of salt
• 4 tablespoons butter
• 2 teaspoons vanilla extract, divided
• 1 (12-ounce) box vanilla wafers
• 5–6 bananas, sliced

Instructions

1. Preheat oven to 350°F.
2. Lightly beat the egg yolks and set aside.
3. In a medium saucepan, combine ¾ cup sugar and the flour.
4. Slowly stir in the milk, then add the beaten egg yolks and a dash of salt.
5. Cook over medium heat for 15–20 minutes, stirring constantly, until the custard thickens.
6. Remove from heat and stir in the butter and 1 teaspoon vanilla. Let the custard cool slightly.
7. In a 2-quart baking dish, arrange half of the vanilla wafers in the bottom. Top with half of the sliced bananas and half of the custard.
8. Repeat with the remaining vanilla wafers, bananas and custard.
9. Beat the egg whites with the remaining ¼ cup sugar and 1 teaspoon vanilla until stiff peaks form.
10. Spread the meringue over the pudding, making sure it reaches all the way to the edges.
11. Bake for 15–20 minutes, or until the meringue is lightly golden.
12. Let the banana pudding cool before serving.

Texas Girl Tip: Give the pudding plenty of time to cool. The custard will set and the vanilla wafers will soften into those classic banana pudding layers.