This recipe blends fresh ingredients to make a quintessential southern dessert from scratch
Combine the following in medium saucepan over medium heat: 3/4 cup + 3tbsp sugar, cornstarch, milk, egg, egg yolks, 3 tsp vanilla extract, and salt.
Cook, whisking constantly, until the mixture thickens and bubbles, about 12 minutes. Texture may change quickly.
Reduce heat to low and stir in butter until completely melted.
Using fine mesh sieve, strain solids from pudding and discard.
Refrigerate pudding for 20 minutes until slightly cooled.
Meanwhile, in a 2- or 3-quart casserole dish (11x7 or 13x9, respectively), place a layer of sliced bananas in the bottom. Top with a layer of Nilla wafers. Follow with a layer of pudding once it has cooled.
Repeat layers (usually 3) until all bananas, wafers, and pudding have been used; the top layer should be pudding.
Cover with plastic wrap and refrigerate for 6-8 hours.
After pudding has been refrigerated 6-8 hours, prepare to make whipped cream by placing mixing bowl and beaters or whisk in freezer for at least 20 minutes.
After at least 20 minutes, remove bowl and beaters/whisk from freezer. Add heavy cream, remaining 2 tbsp of sugar, and remaining 1/2 tsp of vanilla to bowl and whisk until whipped cream forms.
Spread whipped cream over pudding and top with crushed Nilla wafers.