Vanilla Wafer Pineapple Pudding

By srumbel

Crushed pineapple is an excellent substitution for banana and the light sunshiney flavor is perfectly complemented by the homemade custard. This is great when folks don’t care for bananas or if you don’t have any on hand since canned pineapple is nice and shelf stable. Banana pudding aficionados don’t skip a beat when you place this before them, either.
from southernplate.com

Ingredients

• 1/2 cup sugar (or Splenda)
• 1/3 cup all purpose flour
• 3 egg yolks
• 2 cups milk
• 1 teaspoon vanilla
• dash salt
• 1 box vanilla wafers
• 20 ounce can crushed pineapple, undrained
• Meringue
• 3 egg whites
• 1/4 cup sugar

Preparation

Step 1

Place egg yolks, milk, 1/2 cup sugar, flour, and salt in a medium saucepan over medium heat. Stirring constantly, cook until thickened - about 15-20 minutes. Remove from heat and stir in vanilla.
Place half of wafers in bottom of 8x8 baking dish. Spread 1/2 of pineapple on top. Cover with 1/2 of custard. Repeat.
Place egg whites in clean mixing bowl and beat with electric mixer until soft peaks form (see post for more clarification on this). Add sugar. Beat again until stiff peaks form. Spread over top of pudding and take care to make sure the merginue touches the sides all around. Place in 350 oven until top is lightly browned, about 15 minutes.
Best if served warm.

To make meringue:
Beat egg whites with an electric mixer until soft peaks form. This means, when you pull the beaters out of it, there is a peak of meringue sticking up where the beaters were and it collapses down a little after you remove the beaters.
Add sugar. Beat until still peaks form. This means, when you pull the beaters out of it, there is a peak of meringue sticking up where the beaters were and it stays sticking up.