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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.

Michelle Karr-Ueoka
January 2016

Gallery

© Con Poulos

Recipe Summary

active:
45 mins
total:
1 hr 45 mins
Yield:
6
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Ingredients

PUDDING
CRUMBS
BANANA CREAM

Directions

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.

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Meanwhile, make the crumbs
  • In a bowl, toss the crushed graham crackers with the butter, honey, cinnamon and salt until evenly moistened.

Instructions Checklist
Instructions Checklist
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.

Make Ahead

The pudding can be refrigerated for 3 days. The crumbs can be stored in an airtight container for 3 days.

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