Southern Banana Pudding with Crispy Meringue

First, heat your oven to the high setting of 425 degrees F (220 degrees C).

Next, cover the base of a 1 1/2 quart-sized baking container with crushed vanilla wafer cookies. Layer these with banana slices, repeating the process until you reach the top of your container or exhaust your supply of bananas. Set it aside for now.

In a large cooking vessel, combine the brown sugar and flour in order to eliminate any lumps that may form. Mix in the egg and its yolks, ensuring a smooth blend. Gradually add milk to this mixture while it's being warmed over low heat, stirring continuously until the mixture thickens sufficiently to coat the back of a metal spoon. Remove from heat and allow it to cool for approximately 1 minute before proceeding.

Then, pour the hot pudding mixture evenly over the layers of banana and cookie in your casserole dish.

In a separate, clean mixing bowl, beat the egg whites using an electric mixer until they become stiff enough to hold a soft peak. Gradually add sugar to this mixture while continuing to whip until they become stiff enough to hold a firm peak. Use a spatula to spread the meringue evenly over the top of your casserole.

Finally, place your casserole in the preheated oven and bake until the meringue has turned a golden brown, taking around 5 to 10 minutes. Serve your dessert warm or at room temperature.