Back to recipe

Ingredients

For the gingersnap pecan crust:

  • 1 (7-ounce) box of gingersnaps (I like Tate’s Ginger Zingers)
  • 1/2 cup finely chopped toasted pecans
  • 1 tablespoon P.S. Flavor!™ Mai Chai or cinnamon

For the pudding:

  • 1 cup Sugar In The Raw®
  • 1/2 cup all-purpose flour
  • 1/4 teaspoon kosher salt
  • 1/2 tablespoon P.S. Flavor!™ Mai Chai or cinnamon
  • 3 1/2 cups whole milk, divided
  • 8 egg yolks
  • 1 tablespoon unsalted butter
  • 1 1/2 teaspoons vanilla extract
  • 5 bananas, (2 1/2 diced, 2 1/2 sliced)
  • Gingersnap pecan crust

For the caramel chai meringue:

  • 6 fluid ounces egg whites (6-7 large eggs)
  • 1/4 teaspoon cream of tartar
  • 1 1/2 cups firmly packed Sugar In The Raw®
  • Water, enough to just cover sugar in pan
  • 1 teaspoon P.S. Flavor!™ Mai Chai blend or cinnamon

Directions

Make the gingersnap pecan crust:

  1. Place gingersnaps in food processor and pulse until ground.
  2. Add chopped pecans and Mai Chai. Pulse one time to combine.
  3. Store at room temperature until ready to use.

Make the pudding:

  1. In a medium bowl, whisk together the sugar, flour, salt and Mai Chai. Whisk in a half-cup of milk and the egg yolks.
  2. In a large saucepan over medium heat, add the remaining milk and bring to a simmer, stirring frequently. Whisk 1 cup of the hot milk into the egg mixture then combine the egg mixture into the remaining hot milk in the saucepan. Bring to a boil over medium heat, stirring constantly. Cook, stirring constantly, until thickened, about 3 minutes more. Remove from heat.
  3. Add the butter and vanilla, stirring until the butter is melted. Set aside to cool slightly.
  4. When ready to assemble, press gingersnap pecan crust into bottom of a glass dish. 
  5. Top crust with diced bananas; mix sliced bananas into pudding.
  6. Spread pudding over crust and bananas.

Make the caramel chai meringue:

  1. Place egg whites and cream of tartar in bowl of electric mixer fitted with the whip attachment.
  2. Place sugar in a small, heavy saucepan, add just enough water to cover, attach a candy thermometer to pan and turn heat on high.
  3. When sugar is at about 240 F, start whipping the whites on high speed (they should be foamy and starting to thicken before you add the sugar). When the sugar is at the high softball stage (245 F), remove thermometer from sugar and, with mixer still running, and carefully avoiding the whip, pour the sugar into the egg whites in a thin stream.
  4. When all sugar has been added, continue whipping until firm but soft peaks form, adding Mai Chai blend for final whipping. The meringue should still be quite warm.
  5. Quickly spread meringue on top of banana pudding, shaping it with a rubber spatula to form a high, smooth dome. With back of a soup spoon or gloved hands, make decorative waves, working quickly because, as the meringue cools it will become stiff and difficult to shape.

https://www.cutco.com/learn/gingersnap-pecan-banana-pudding-with-caramel-chai-meringue