Banana Cream Pie Parfait (adapted from here)
Serves: 6 parfaits (6 people)
2 cups graham crackers
1/3 cup butter, melted
1 cup sugar
4 egg yolks
1/4 cup cornstarch
3 cups milk
1 teaspoon vanilla
3 bananas, sliced
Crush the graham crackers. Mix together with 1/4 cup of sugar and melted butter until the crumbs are well-moistened and sugar is evenly dispersed. Place onto a small cookie sheet, spreading out to resemble crust. Cut into large pieces and evenly place half of the mixture into six parfait glasses. Separate the egg yolks into a bowl and set aside. In a medium saucepan, combine the rest of the sugar, corn starch and milk over medium heat. Stir constantly. When the mixture is thickened and bubbly, remove from heat. Whisk the egg yolks; whisking constantly, slowly pour in the warm milk mixture. After adding about half of the mixture, return it back into the saucepan. Cook for two more minutes to fully thicken the pudding. Remove from heat, stir in vanilla. Place half of a banana (sliced), into the bottom of your parfait glasses. Add some banana slices into the parfait glass. Top with half of the pudding. Add more pie crust, bananas, and then pudding. Refrigerate at least 6 hours, optimally overnight. Top with whipped cream and more bananas before serving.
Until the next time my oven is on…
