Truman Capote’s cold banana pudding recipe from 1968

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Truman Capote's cold banana pudding recipe

Note: This article may feature affiliate links to Amazon or other companies, and purchases made via these links may earn us a small commission at no additional cost to you. Find out more here.

Truman Capote’s cold banana pudding with meringue topping, vintage-style (1968)

From Ladies Home Journal magazine, November 1968

Here’s a smooth and scrumptious vintage recipe for a melt-in-the-mouth banana pudding, topped with airy meringue.

To serve this dessert as part of Truman Capote’s Thanksgiving meal: Make the pudding part of this ahead if you want, but don’t do the meringue topping until the actual day. (Note: If you haven’t the superfine sugar called for here, regular granulated will do just as well.)

Truman Capote's cold banana pudding recipe

Truman Capote's cold banana pudding

Yield: 8
Prep Time: 30 minutes
Cook Time: 20 minutes
Additional Time: 30 minutes
Total Time: 1 hour 20 minutes

Ingredients

  • 3-3/4 cups milk
  • 6-1/2 ounces vanilla pudding and pie mix
  • 3 eggs, separated
  • 1 cup heavy cream, stiffly beaten
  • 2 teaspoon vanilla extract
  • 12 ladyfingers
  • 4 bananas, sliced thinly crosswise
  • 1/8 teaspoon nutmeg
  • 1/3 cup superfine sugar

Instructions

  1. In a medium saucepan, gradually blend 3-3/4 cups milk with the vanilla pudding and pie mix [NOT instant].
  2. Separate 3 eggs, adding yolks to pudding mixture and reserving whites for later use.
  3. Beat pudding mixture with electric or rotary beater until smooth.
  4. Cook, stirring constantly, until pudding comes to a full boil.
  5. Remove from heat.
  6. Cover surface with foil or plastic wrap and cool for 20 to 30 minutes.
  7. Then fold in 1 cup heavy cream, stiffly beaten, and 2 teaspoons vanilla extract.
  8. Arrange 6 ladyfingers in bottom of a 2-1/2 quart casserole or baking dish.
  9. Spoon half the prepared pudding over ladyfingers and arrange 2 bananas, sliced, over top.
  10. Repeat layers. sprinkling 1/8-teaspoon nutmeg on top of final banana layer.
  11. Beat 3 reserved egg whites until foamy.
  12. Gradually add 1/3 cup superfine sugar, beating very well until meringue is stiff.
  13. Spoon over pudding.
  14. Bake 7 to 8 minutes at 350 F, or until meringue is lightly browned.

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Nutrition Information:
Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 509Total Fat: 23gSaturated Fat: 13gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 169mgSodium: 292mgCarbohydrates: 58gFiber: 2gSugar: 20gProtein: 19g

Click Americana offers approximate nutrition information as a general reference only, and we make no warranties regarding its accuracy. Please make any necessary calculations based on the actual ingredients used in your recipe, and consult with a qualified healthcare professional if you have dietary concerns.

ALSO TRY: Two sensational Southern banana pudding recipes

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