Pineapple Pudding is an easy variation to the old fashioned banana pudding recipe. Basically, you just use pineapple tidbits instead of bananas. Voila, a different dessert. Easy to make and the best part is you can make it the day ahead. It’s just as wonderful cold as it is warm. While banana pudding will always be #1 in my heart, I certainly never refused to eat pineapple pudding when my mother made it growing up.
- 1/2 c Sugar
- 1/3 c All Purpose Flour
- Dash salt
- 3 Egg Yolks
- 2 c Milk
- 1/2 tsp Vanilla Extract
- Vanilla Wafers
- 20 oz Can of Pineapple Tidbits 🍍
You can use a double boiler to prepare the custard. If you don’t have a double boiler, you can do what I do and use a metal mixing bowl resting on a pot of boiling water. Fill the pot until it just reaches the bottom of the bowl. The bowl should slightly fit down into the pot you’re using but not completely.
Bring the pot of water to a boil over high heat. Once the water is boiling, reduce the heat to medium high.
Place the mixing bowl on top of the pot. Add sugar, flour and salt to the mixing bowl. Whisk together to combine.
Blend in egg yolks and milk. Whisk together to combine. Cook stirring constantly for 10 to 12 minutes or until thickened. You will want to be attentive when cooking custard because it can scorch and you’ll have to start all over.
Remove thickened custard from heat; stir in vanilla.
Repeat layering process with another layer of vanilla wafers, pineapple and custard.