Banana and Chocolate Cream Pie Parfaits
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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 |
| BANANA CREAM | |
| 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.
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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