Banana and Chocolate Cream Pie Parfaits


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.

Banana and Chocolate Cream Pie Parfaits
Photo: © Con Poulos
Active Time:
45 mins
Total Time:
1 hr 45 mins



  • 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 1/2 ounces bittersweet chocolate, finely chopped

  • 1 tablespoon unsalted butter


  • 9 whole graham crackers, coarsely crushed

  • 2 tablespoons unsalted butter, melted

  • 2 teaspoons honey

  • 1/2 teaspoon ground cinnamon

  • Pinch of kosher salt


  • 1 cup heavy cream

  • 1/3 cup sugar

  • 1/4 cup mashed banana

  • 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


Make the pudding

  1. 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.

Meanwhile, make the crumbs

  1. In a bowl, toss the crushed graham crackers with the butter, honey, cinnamon and salt until evenly moistened.

Make the banana cream

  1. In a large bowl, using a hand mixer, beat the cream with the sugar, mashed banana and vanilla seeds to stiff peaks.

  2. 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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