Pineapple Pudding

By kayjayjohnson

This recipe is exactly like an original homemade banana pudding except you use canned pineapple instead. When I was growing up this is what my Mother would make when we didn't have bananas at the house, my Daddy preferred it over banana pudding. It really is good!!!

Ingredients

• 1 (15 ounce) can crushed pineapple, in it own juice (drained)
• 35 vanilla wafers (approximately 3/4 of one box)
• 3/4 cup sugar (divided, 1/2 cup & 1/4 cup)
• 1/3 cup flour
• 3 eggs, separated
• 2 cups whole milk or 2 cups 2% low-fat milk or 2 cups canned evaporated milk, is recommended for a richer,creamier flavor
• 1 pinch salt
• 1/2 teaspoon vanilla extract

Preparation

Step 1

1 Preheat oven to 350 degrees.

2 Combine flour, salt and 1/2 cup of sugar in a medium saucepan- preferably non-stick (you can also use a double boiler).

3 Add 3 eggs yolks and milk to the dry ingredients and combine together.

4 Stirring constantly (a whisk works wonders), cook uncovered until thickened over medium heat.

5 Remove from heat.

6 Stir in vanilla extract.

7 Spread a small amount of the custard (approximately 2 tablespoons) on the bottom of a 1 1/2 quart casserole.

8 Add 1 layer of vanilla wafers and then 1 layer of drained pineapple (half of the can).

9 Pour approximately 1/2 of the remaining custard over the pineapple.

10 Repeat layer- vanilla wafers, pineapple, and ending with remaining custard.

11 Beat egg whites until soft peaks form.

12 Slowly add 1/4 cup sugar while continuing to beat until stiff peaks form.

13 Carefully spoon the egg whites over the entire custard making sure to seal to edges.

14 Bake 15-20 minutes until egg whites are lightly browned.

15 Enjoy Warm!

16 Refrigerate leftovers