The Best Pioneer Woman Banana Pudding with Meringue

Instructions:

1. Slice bananas thinly (about 1/4 inch thick). Line the bottom of a 9x13 inch baking dish with a single layer of vanilla wafers.
2. In a medium saucepan, whisk together the 3/4 cup sugar, cornstarch, and salt. Whisk in the milk until smooth.
3. In a separate bowl, lightly beat the 4 egg yolks. Slowly drizzle about 1 cup of the milk mixture into the yolks while whisking constantly (tempering) to prevent scrambling. Pour the tempered yolk mixture back into the saucepan with the remaining milk.
4. Cook over medium heat, whisking constantly, until the mixture thickens significantly, coats the back of a spoon, and begins to bubble (about 6–10 minutes).
5. Remove from heat. Stir in the butter until melted and smooth, then stir in the vanilla extract.
6. Assemble the layers: Immediately pour half of the hot custard over the wafer layer. Top with half of the sliced bananas. Add another layer of wafers, then top with the remaining custard and the remaining bananas.
7. Crucial Step: Cover the entire dish tightly with plastic wrap, pressing the wrap directly onto the surface of the custard to prevent a skin from forming. Refrigerate for a minimum of 4 hours, or preferably overnight, until completely set.
8. To make the meringue, beat the room-temperature egg whites and cream of tartar until soft peaks form. Gradually add the 1/2 cup sugar, beating until stiff, glossy peaks form.
9. Spread the meringue evenly over the chilled pudding. Bake at 350°F (175°C) for 10–12 minutes, or place under a preheated broiler for 1–3 minutes, watching closely, until the tips are golden brown.
10. Allow the pudding to cool slightly before slicing and serving. Best enjoyed the same day it is topped!