At Graceland, banana pudding was more than an occasional dessert. It was a familiar Southern favorite that Elvis Presley enjoyed, made with layers of tender vanilla wafers, ripe bananas, and rich homemade custard beneath a crown of golden meringue. The dish evokes the bustling mansion kitchen, where everyday comfort foods remained important despite Elvis’s extraordinary fame.

Graceland’s own culinary and archives staff have demonstrated the Presley family banana pudding recorded in The Presley Family Cookbook by Vester Presley and Nancy Rooks. This home-kitchen adaptation follows its characteristic ingredients and layering, with clearer temperature guidance for the custard and meringue.

Explore the complete Elvis Presley recipe collection.

Recipe Information

Prep Time: 25 minutes
Cook Time: 30 minutes
Total Time: 55 minutes, plus cooling
Servings: 8
Difficulty: Intermediate (3 of 5)
Cost: Economical ($$ of $$$$$)
Region/Ethnic Origin: Southern United States

Ingredients

For the Custard and Layers

• 6 large egg yolks (reserve the whites for the meringue)
• 3 cups whole milk
• 1 1/4 cups granulated sugar
• 3 tablespoons cornstarch
• 1/8 teaspoon salt
• 2 teaspoons vanilla extract
• Approximately 50 vanilla wafer cookies
• 5 to 6 ripe but firm bananas, sliced just before assembly

For the Meringue

• 6 large egg whites, preferably pasteurized
• 1/4 teaspoon cream of tartar
• 1/4 cup powdered sugar

Instructions

1. Preheat the oven to 400°F. Set out a 2 1/2- to 3-quart oven-safe baking dish and prepare a double boiler with gently simmering water.
2. Whisk the egg yolks in a heatproof bowl. Gradually whisk in the milk, granulated sugar, cornstarch, and salt until smooth.
3. Set the bowl over the simmering water, without letting its bottom touch the water. Cook, whisking frequently and scraping the sides, until the custard thickens enough to coat a spoon and reaches at least 160°F. Continue cooking briefly until the cornstarch is fully thickened, then remove from the heat.
4. Stir in the vanilla extract. Spread a thin layer of warm custard in the baking dish. Add a layer of vanilla wafers, then banana slices, followed by more custard. Repeat the layers, finishing with custard.
5. In a clean bowl, beat the egg whites and cream of tartar until foamy. Gradually add the powdered sugar and beat until glossy, firm peaks form.
6. Spread the meringue over the pudding, sealing it to the edges of the dish. Bake for approximately 5 to 7 minutes, until lightly golden. Because browning alone does not guarantee that egg whites are cooked, use pasteurized whites or verify that the center of the meringue reaches 160°F.
7. Let the pudding cool slightly before serving warm, or refrigerate promptly and serve chilled. Refrigerate leftovers within 2 hours.

Kitchen Notes

The original Graceland demonstration uses six eggs, a generous quantity of bananas, and a traditional meringue topping. This adaptation supplies approximate wafer quantity and practical temperatures for home cooks. The custard thickens gradually in a double boiler; whisk steadily to avoid lumps. Assemble while the custard is still warm so the wafers soften into tender layers.

A Little Graceland History

The most revealing detail about this dessert is its everyday presence. Recollections of the Graceland kitchen describe banana pudding as something kept ready for Elvis rather than saved exclusively for celebrations. A simple bowl of pudding connects the King’s remarkable life to the familiar Southern table.

Historical Recipe Disclaimer: This collection celebrates foods documented as favorites of Elvis Presley through historical accounts, interviews, family recollections, and published materials. Unless specifically identified as an authenticated historical recipe, the preparations presented here are carefully researched interpretations rather than exact reproductions of dishes served at Graceland. Carter Family Recipes is an independent culinary publication and is not affiliated with or endorsed by Elvis Presley Enterprises, Graceland, or the Presley estate.