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Truman's Pudding Recipe

Ingredients

  • 1/2 pound (about 2 dozen) Nilla® Wafers, or equivalent shopping list
  • Approximately 3/4 cup superfine sugar shopping list
  • 3 fresh eggs*, separated shopping list
  • 1/2 cup sugar shopping list
  • 1/2 cup butter shopping list
  • 1 - 8 ounce can unsweetened crushed pineapple, do not drain shopping list
  • *Fresh eggs will create a meringue with stability and an older egg will be less stable because the liquid film drains more easily from the bubbles. I acquired this information and adapted the meringue directions according to information I found on the website listed below. Although it recommends 1/4 cup sugar per egg white, the original recipe only called for 5 tablespoons, so I added an extra to equal 2/egg. If you normally use more sugar to make your meringue than you can adjust it accordingly . http://whatscookingamerica.net/eggs/perfectmeringue.htm shopping list

How to make it

  • Preheat oven to 350F. Crumble wafers into the bottom of a square 9x9 -inch baking dish or casserole dish.
  • Place egg whites in a clean mixing bowl and whip until light and fluffy. Gradually add the superfine sugar, a few spoonfuls at a time and beating the whole time. Continue beating egg whites on high speed until they form peaks with tips that stand straight when the beaters are lifted. The meringue is done when it is not runny and when you can hold a spoonful of it upside down and none of it drops off. Also when you swirl a spoon through it and the swirls hold their shape indefinitely.
  • Combine sugar, butter, pineapple, and egg yolks in a medium sized saucepan and stir over medium-low heat bringing it to a slow boil. Cook for 2 minutes, stirring constantly. Pour the hot cooked mixture over the wafers.
  • Place meringue on the piping-hot filling. Spread meringue over the top of cooked mixture being sure to seal the edges completely.
  • Place in preheated oven and lower temperature to 325F. Bake about 20 to 30 minutes or until the top of meringue peaks are nicely browned.
  • Serve immediately. Store leftovers under an inverted bowl at room temperature. Best when eaten within 24 hours.

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The Cook

sheilabetsy Brick, New Jersey

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