Dessert: Banana and Chocolate Cream Pie Parfaits

Recipe by Michelle Karr-Ueoka 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 bana

Ingredients

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

Instructions

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.