• In a heavy saucepan, whisk sugar, flour, and salt. Slowly add milk and cook over low to medium heat, stirring constantly until thick—don’t step away! Lightly beat egg yolks, mix in a spoonful of the hot custard, then stir it all back into the pan. Cook 2 more minutes, still stirring (I know, it’s a workout!). Remove from heat, stir in vanilla and butter until smooth. Press plastic wrap directly onto the surface and let cool. In a 9.5-inch pie plate, layer wafers, banana slices, and half the pudding. Repeat, then top with meringue.

Meringue Topping

• Whisk egg whites and sugar together, then pour into the top of a double boiler over simmering water. (See notes for a shortcut.) Whisk constantly for 1 ½ minutes, then transfer to a large bowl and stir in vanilla. Using an electric mixer, beat on medium speed until stiff peaks form. Spread over the pudding, sealing the edges completely. Garnish with extra wafers and banana slices.