Rum Banana Pudding

• 1 1/2 cups milk
• 2/3 cup sugar
• 2 egg yolks
• 3 tablespoons cornstarch
• 3 tablespoons light rum
• 1 teaspoon vanilla extract
• 6 medium bananas, sliced
• 30 vanilla wafers
• 1 cup chopped pecans
• 2 egg whites
• 1/8 teaspoon cream of tartar
• 2 tablespoons sugar

1. Whisk together the first 5 ingredients in a large saucepan over medium-low heat; cook, whisking constantly, 6 to 8 minutes or until thickened (Note: pudding always takes me twice the time the recipe lists--usually 15 to 20 minutes.).
2. Let pudding stand 5 minutes, then gently stir in bananas.
3. Arrange 15 vanilla wafers in single layer on bottom of a 1 1/2 quart bakign dish. Sprinkle 1/2 cup pecans on wavers. Pour half of pudding on top. Repeat layers, ending with pecans.
4. Beat egg whites and 1/8 cream of tartar at high speed until foamy.
5. Add remaining sugar one teaspoon at a time, beating until soft peaks form (1 to 2 min).
6. Spread meringue evenly over top, sealing edges.
7. Bake at 400 degrees for 8 to 10 minutes or until golden brown.

milk, sugar, egg yolks, cornstarch, light rum, vanilla, bananas, vanilla wafers, pecans, egg whites, cream of tartar, sugar

Taken from www.food.com/recipe/rum-banana-pudding-366176 (may not work)