Nannie’s Old Fashioned Pineapple Pudding


I thought about making this tomorrow, but I just couldn’t wait and after a 2nd bowl and a short nap, I am here to share it with y’all. The first bite led to pure bliss, you know where your eyes roll back in your head and you feel a sense of comfort all over. Maybe it’s because it’s been many many years since I have made this, but it was so good and just like Nannie Polly made it all those years ago.

It’s been raining cats and dogs here all week and when it comes to meringues, they don’t mix well with humidity and rain. I just cranked up those beaters and beat the devil plum out of the eggs whites till I got my stiff peaks to form. I usually don’t make anything that requires a meringue when it rains, but it’s raining tomorrow too, so I gave in. Lawdy mercy, I remember a time when Nannie was beating egg whites and got startled by a bolt of lightening and the beaters came out of the eggs and the mixture just went all over her, me, the window and whatever was in reach. She was making a banana pudding at the time, no rain but it sure was coming. The windows were open and her red checkered curtains in the kitchen were blowing like crazy and you could just smell the rain in the air. Papa and Daddy were out in the field trying to gather up a mess of beans and okra to go with supper and they both came a scurrying back up to the house when that lightening hit. Daddy walked in the kitchen, didn’t even bother to ask what Nannie had done, he just sat down and started shelling peas as she cleaned us and the mess up. Needless to say, to not waste eggs, our banana pudding got a dose of cool whip rather than a meringue that day.

Nannie’s Old Fashioned Pineapple Pudding

3 egg yolks
1/3 C. all purpose flour
1/2 C. sugar
2 C. milk
good pinch of salt
1 tsp. vanilla extract
3/4 box of vanilla wafers
20 oz. can crushed pineapple, undrained

In a medium pot, add the first 5, whisk together over medium heat until thickened, about 10 minutes. Note: Do not leave the mixture as it can burn easily on the bottom, just keep whisking. Once thickened, remove from the heat and stir in the vanilla. Using a 2 quart round or square baking dish, place a good layer of the vanilla wafers around the bottom then top with half of the pineapple and half of the custard. Repeat with one more layer.


3 egg whites
pinch of cream of tartar
1/4 C. sugar

In a mixing bowl, beat the egg whites until they just begin to form peaks. Add the cream of tartar and sugar and continue to beat until stiff peaks form. Spoon over the custard, make sure to go all the way to the edge of the dish. Bake in a 350 degree oven for about 10 minutes to lightly brown.

Keep refrigerated