Bill is the chef at Crook's Corner in Chapel Hill, North Carolina, and every time I'm in the area, I have to have a meal with Bill and end it with a healthy dose of his take on this sweet Southern staple (and/or his honeysuckle sorbet, which is heaven on a spoon). Bill included the recipe for his Really Good Banana Pudding in his book, Seasoned in the South:Recipes from Crook's Corner and from Home. If you're looking for another Southern cookbook to add to your collection, pick it up. Bill not only has a way with recipes, but a way for conveying the joy he gets from cooking food, eating it and sharing it with friends. His enthusiasm in infectious. So is his nanner puddin'.
So, to get to the point, I made Bill's Really Good Banana Pudding last weekend. It was better than really good; it was divine. Although I recall that Bill is pretty heavy-handed with his application of meringue, which makes the dish all the more playful and enticing. I think I held back a bit with this first try. But I certainly don't have a problem with trying again.
By the way, for those of you too impatient to get your hands on a copy of Bill's book, his banana pudding recipe recently made an appearance online. You can find it right here.