To make her outstanding deconstructed banana cream pie, pastry chef Michelle Karr-Ueoka, of Honolulu’s MW Restaurant, layers eggless chocolate pudding with cinnamon-flavored graham cracker crumbs, ice cream, bananas and banana whipped cream.
1/4 cup plus 1 tablespoon cornstarch
1/2 cup sugar
1 tablespoon light corn syrup
1/4 teaspoon kosher salt
1/4 cup plus 2 tablespoons unsweetened cocoa powder
1/2 vanilla bean, split lengthwise and seeds scraped
2 bananas, peeled and sliced, for serving
1 pint banana or vanilla ice cream, for serving
How to Make It
Step 1 Make the pudding
In a small bowl, whisk the cornstarch with 1/2 cup of water. In a medium saucepan, combine the sugar, corn syrup and salt with 1 1/2 cups of water and bring to a boil. Whisk in the cocoa powder, then whisk in the cornstarch slurry and cook until thick, about 1 minute. Remove from the heat and whisk in the chocolate and butter until smooth. Scrape the pudding into a bowl and press a piece of plastic wrap directly on the surface. Let cool, then refrigerate until chilled, about 1 hour.
Step 2 Meanwhile, make the crumbs
In a bowl, toss the crushed graham crackers with the butter, honey, cinnamon and salt until evenly moistened.
Step 3 Make the banana cream
In a large bowl, using a hand mixer, beat the cream with the sugar, mashed banana and vanilla seeds to stiff peaks.
Spoon the pudding into six 8-ounce jars or cups. Top with a sprinkling of the graham cracker crumbs, a layer of sliced bananas and a scoop of ice cream. Garnish the parfaits with a dollop of the banana cream and graham cracker crumbs and serve.
The pudding can be refrigerated for 3 days. The crumbs can be stored in an airtight container for 3 days.
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