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Banana and Chocolate Cream Pie Parfaits

Banana and Chocolate Cream Pie Parfaits Categories: Dessert
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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. PUDDING
    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
CRUMBS 9 whole graham crackers, coarsely crushed
    2 tablespoons  unsalted butter, melted
    2 teaspoons  honey
    1/2 teaspoon  ground cinnamon
    Pinch  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, for serving
      vanilla ice cream, alternative

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.
MEANWHILE, MAKE THE CRUMBS In a bowl, toss the crushed graham crackers with the butter, honey, cinnamon and salt until evenly moistened.
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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