Adding sour cream to the whipped cream is a nod to the classic Southern pairing of bananas and sour cream; it also helps stabilize the cream.
HANDS ON 1 hr.
TOTAL TIME 3 hr. 15 min.
Pecan Cookie Crust
2 cups pecan shortbread cookie crumbs (about 20 cookies)
4 Tbsp. unsalted butter, melted
Bananas Foster Sauce
4 Tbsp. unsalted butter
1/4 cup packed dark brown sugar
1/4 tsp. ground cinnamon
1 1/2 Tbsp. dark rum
1 tsp. heavy cream
Brown Sugar Pastry Cream
2/3 cup granulated sugar
1/4 cup all-purpose flour
1/4 cup cornstarch
8 large egg yolks
2 2/3 cups whole milk, heated until steaming
2/3 cup packed dark brown sugar
2 tsp. vanilla
To assemble
2 just ripe/firm bananas, peeled, diagonally sliced ¼ inch thick, and lightly brushed with fresh lemon juice*
Whipped Cream
3/4 cup heavy cream
1/4 cup sour cream
1 Tbsp. powdered sugar
2 tsp. dark rum
1/8 tsp. vanilla
Brûléed Bananas
2 just-ripe/firm bananas, peeled, halved crosswise, then halved lengthwise
1/4 cup granulated sugar
1. For Pecan Cookie Crust, in a medium bowl stir together crumbs and 1/4 tsp. salt. Stir in melted butter. The mixture should hold together when pinched. Press mixture over the bottom and up sides of 9-inch pie plate; chill 15 minutes. Preheat oven to 325°F. Bake crust until golden, 10 to 12 minutes. Don’t overbake. Crust will feel soft but will continue to firm up as it cools. Cool completely.
2. For Bananas Foster Sauce, in a heavy 1-qt. saucepan combine butter, brown sugar, cinnamon, and a generous pinch of salt. Cook over medium-low until bubbly around edge, about 5 minutes. Whisk in rum and cream; cook until slightly thickened, 1 to 2 minutes more. Transfer to a heat-resistant bowl. Reserve 1/4 cup for pastry cream.
3. For Brown Sugar Pastry Cream, in a bowl stir together granulated sugar, flour, and cornstarch. Add egg yolks. Beat with a mixer on medium until thick and pale yellow, about 5 minutes. In a large saucepan combine milk and brown sugar; bring to a simmer over medium-high. Remove from heat and pour 1/4 cup of the hot milk mixture into the egg mixture. Beat on low to combine. Pour the remaining milk mixture into egg mixture, beating to combine. Pour custard mixture into saucepan. Cook over medium-low, whisking and scraping sides of pan constantly, until thickened and bubbly, 10 to 12 minutes. Cook and stir until mixture reaches a pudding-like consistency, 2 minutes more. Remove from heat. Stir in vanilla and the reserved 1/4 cup sauce. Strain cream mixture through a fine-mesh sieve into a heat-resistant bowl.
4. To assemble, using a small spatula, spread a 1/4-inch-thick layer of pastry cream over the bottom of pie crust. Arrange half of the diagonal banana slices over pastry cream. Top with half of the remaining pastry cream, spreading evenly. Top with the remaining sliced bananas. Spread the remaining pastry cream over top. Cover with plastic wrap pressed directly on surface of the pastry cream. Chill pie at least 2 hours before serving. Cover and chill sauce until ready to serve.
5. For Whipped Cream, in a chilled medium bowl, combine heavy cream, sour cream, and powdered sugar. Beat with a mixer on medium until thickened. Add rum and vanilla. Beat until stiff peaks form (tips stand straight). Take care not to overbeat. Cover and chill until ready to serve.
6. For Brûléed Bananas, line a baking sheet with foil. Arrange banana quarters flat side up on the prepared baking sheet. Sprinkle a thin, even layer of granulated sugar (11/2 tsp. per piece) on bananas. Use a kitchen torch to caramelize the sugar. (Or place under the broiler 4 to 5 inches from heat until sugar melts and starts to bubble, 2 minutes.)
7. Spread whipped cream over pie. Arrange brûléed bananas around edge. Drizzle some sauce over top. Serve additional sauce on the side. Serves 8 to 10.
*TIP Just-ripe/firm bananas are best for layering, and a quick brush with fresh lemon juice will inhibit browning.
PER SERVING 742 cal, 38 g fat (19 g sat fat), 263 mg chol, 190 mg sodium, 92 g carb, 2 g fiber, 67 g sugars, 9 g pro
This coconut dream of a pie is best the day it's topped with meringue, but you can make it through Step 6 up to 2 days ahead, then top with meringue to serve.
HANDS ON 45 min.
Coconut Crust
3/4 cup sweetened flake coconut
1 1/2 cups all-purpose flour
1/4 cup shortening
1/4 cup cold unsalted butter, cut into 1-inch cubes
1/4 to 1/3 cup ice water
Chewy Coconut Layer
1 cup sweetened flake coconut
1/2 cup sugar
1/4 cup Lyle’s Golden Syrup or light corn syrup
1/2 tsp. vanilla
Coconut Custard
3/4 cup sugar
1 13.5-oz. can full-fat unsweetened coconut milk
4 large egg yolks (reserve whites for meringue)
1 1/2 tsp. vanilla
1/2 cup sweetened flake coconut
Meringue
4 large egg whites (reserved from eggs used for custard), room temperature
1/2 tsp. cream of tartar
1 cup sugar
1 tsp. vanilla
Toasted coconut chips (optional)
1. For Coconut Crust, preheat oven to 325°F. Spread coconut in an even layer on a baking sheet. Bake just until fragrant and lightly golden, 5 to 7 minutes; let cool. Reserve 1/4 cup for the Chewy Coconut Layer and 1/4 cup to top the Meringue.
2. Increase oven temperature to 450°F. In a medium bowl stir together flour, the remaining 1/4 cup toasted coconut, and 1/4 tsp. salt. Using a pastry cutter, cut in shortening and butter until pieces are pea size. Add ice water, 1 Tbsp. at a time, tossing with a fork until mixture begins to come together. Gather dough, kneading gently until it holds together. Shape into a disk.
3. On a lightly floured surface, roll dough into a 12-inch circle. Wrap dough around rolling pin and transfer to a 9-inch pie plate. Take care not to stretch dough. Press into pie plate and trim circle 1/2 inch beyond the edge of pie plate. Fold under extra pastry even with the plate edge; crimp edge. Use a fork to prick bottom and sides of crust.
4. Line crust with a double thickness of foil. Bake 8 minutes; remove foil. Bake 6 to 8 minutes more or until golden. Cool pie shell on a wire rack.
5. For Chewy Coconut Layer, in a medium bowl combine sweetened coconut and reserved 1/4 cup toasted coconut. In a heavy 1-qt. saucepan heat sugar and 2 Tbsp. water over medium just until sugar dissolves (do not simmer). Remove from heat. Stir syrup, vanilla, and 1/8 tsp. salt into coconut. Fold in sugar mixture using a rubber spatula. Using an offset spatula, spread coconut mixture in pie shell.
6. For Coconut Custard, in a medium saucepan stir together sugar, cornstarch, and 1/8 tsp. kosher salt. Gradually stir in coconut milk. Cook and stir over medium-high until thickened and bubbly. Place egg yolks in a bowl. Gradually stir 1/4 cup hot mixture into egg yolks; add egg mixture to saucepan. Bring to a gentle boil, stirring constantly; reduce heat. Cook and stir 2 minutes more; remove from heat. Whisk in vanilla. Stir in sweetened coconut. Pour custard into shell; spread evenly. Cover with plastic wrap pressed directly on custard surface. Chill at least 2 hours or up to 2 days before topping with meringue.
7. For Meringue, in the bowl of a stand mixer fitted with a whisk attachment,* combine egg whites and cream of tartar. Whisk on medium just until soft peaks form (tips curl). In a heavy 1-qt. saucepan combine sugar and 1/2 cup water. Cook over medium-high, stirring until sugar dissolves and mixture reaches 240°F. With mixer on low, carefully and slowly pour hot sugar syrup over egg whites, gradually increasing speed to high until stiff peaks form (tips stand straight). Beat in vanilla. Meringue should be glossy and very thick.
8. Smooth or pipe meringue over filling, completely covering filling and drawing meringue to edge of crust. If you like, use a kitchen torch to brown the meringue. Sprinkle meringue with remaining 1/4 cup toasted coconut and, if you like, toasted coconut chips. Cut into wedges using a sharp knife dipped in hot water for clean slices. Serves 8.
*TIP You can use a hand mixer to beat the egg whites, but it will be easier and you will get more volume by using a stand mixer.
PER SERVING 717 cal, 33 g fat (22 g sat fat), 107 mg chol, 271 mg sodium, 100 g carb, 3 g fiber, 68 g sugars, 7 g pro
HANDS ON 35 min.
TOTAL TIME 4 hr. 10 min.
Spicy Whipped Cream
1/2 oz. (2-inch piece) fresh ginger, peeled and sliced
1 cup heavy cream
2 Tbsp. packed dark brown sugar
1/4 tsp. ground ginger
Generous pinch cayenne pepper
Pumpkin-Sesame Brittle
3/4 cup pepitas (pumpkin seeds)
1/4 cup sesame seeds
1/4 cup honey
1/4 cup dark corn syrup
Flaky sea salt
Ginger Cookie Crust
1/2 cup pepitas
1 cup gingersnap crumbs (sixteen 2-inch cookies)
Pinch cayenne pepper
1/4 cup unsalted butter, melted
Spiced Chocolate Filling
1 tsp. ground ginger
1 tsp. instant espresso powder
3/4 tsp. ground cinnamon
1/4 tsp. cayenne pepper
3 eggs
3/4 cup granulated sugar
8 oz. bittersweet chocolate, melted and cooled to room temperature
4 Tbsp. butter, cut into 1/2-inch cubes, room temperature
Grated chocolate (optional)
1. For Spicy Whipped Cream, add fresh ginger to heavy cream; cover and refrigerate several hours or overnight.
2. For Pumpkin-Sesame Brittle, preheat oven to 350°F. Line a 15×10-inch baking pan with foil and coat with nonstick cooking spray. In a medium bowl combine pepitas and sesame seeds.
3. In a small saucepan combine honey and corn syrup. Heat over low just until mixture is melted. Pour over the seeds. Using a rubber spatula, turn the mixture into the prepared pan, spreading it into a single layer. Bake until evenly browned, 13 to 15 minutes. Sprinkle with flaky sea salt. Let brittle cool completely, then break into large shards.
4. For Ginger Cookie Crust, in a small skillet toast pepitas over medium, stirring to prevent burning, just until you hear popping sounds and seeds are lightly golden, 3 to 5 minutes. Remove from heat, transfer to a plate, and let cool.
5. In a food processor combine cooled pepitas, gingersnap crumbs, ginger, cayenne pepper, and 1/8 tsp. kosher salt; process until finely crushed. (Or crush cookies and pepitas in a resealable plastic bag using a rolling pin.)
6. Transfer gingersnap mixture to a medium bowl. Add melted butter, tossing with a fork until mixture holds together when pinched. Press mixture over the bottom and up sides of a 9-inch pie plate. Chill 10 minutes. Preheat oven to 325°F. Bake crust just until lightly brown, 10 minutes. Cool completely.
7. For Spiced Chocolate Filling, in a large bowl combine heavy cream, ginger, instant espresso powder, cinnamon, and cayenne pepper. Beat with a mixer on medium until thick, then increase to high and beat until stiff peaks form (tips stand straight). Cover and chill.
8. In a medium heatproof bowl set over a medium saucepan of barely simmering water, whisk together eggs, granulated sugar, and 2 Tbsp. water. Beat with a mixer on low to medium until mixture registers 160°F, 8 to 10 minutes.
9. Transfer mixture to a large bowl. Beat with mixer on medium to high until thick and cooled to room temperature, 8 minutes. Beat in chocolate and vanilla. Scrape down bowl with a rubber spatula. Stir in butter a few cubes at a time until incorporated. Remove whipped cream from refrigerator. Using a rubber spatula, fold in whipped cream in three additions until no streaks remain. Spoon into pie shell, spreading to smooth. Cover with plastic wrap pressed directly on surface. Chill 3 to 24 hours.
10. To finish Spicy Whipped Cream, pour cream through a fine-mesh sieve into a medium bowl; discard ginger. Add brown sugar, ground ginger, and cayenne pepper to cream. Beat with a mixer on medium to high until soft peaks form (tips curl). Top pie with whipped cream and, if you like, sprinkle with grated chocolate. Serve pie with brittle. Serves 10 to 12.
PER SERVING 668 cal, 46 g fat (25 g sat fat), 134 mg chol, 174 mg sodium, 55 g carb, 6 g fiber, 42 g sugars, 13 g pro
If using drippings from this turkey to make gravy, taste the gravy before adding salt. The seasonings from the ranch packet may offer enough.
HANDS ON 15 min.
1 12- to 14-lb. turkey
2/3 cup mayonnaise
1 1-oz. pkg. dry ranch salad dressing mix
1 jalapeño, finely chopped (seeded if desired)
1 Tbsp. chopped fresh dill + 3 to 4 sprigs fresh dill
1/2 of an onion, halved
1/2 of a lime
1. Preheat oven to 325°F. Place a roasting rack in a shallow roasting pan.
2. Remove neck and giblets from turkey; reserve for another use or discard. Pat turkey skin dry with paper towels. Loosen the skin over the breast and thighs using your hands, reaching between the skin and the meat.
3. In a small bowl stir together mayonnaise, ranch dressing mix, jalapeño, and chopped dill. Spread mixture generously under the skin and in the cavity. Spread any remaining mixture over skin. Place dill sprigs, onion, and lime in cavity.
4. Tuck drumstick ends under band of skin across the tail if present or tie drumsticks securely to the tail using 100-percent cotton kitchen string. Tuck wing tips under back of turkey. Place turkey breast side up on the rack in the roasting pan.
5. Cover turkey loosely with foil. Roast 21/4 hours. Remove foil; cut string between drumsticks. Roast until temperature in the thickest part of the thigh registers 175°F, 30 to 45 minutes more. Remove turkey from oven. Tent with foil. Let stand 15 minutes before carving. Serves 10 (4 oz. each + leftovers).
PER SERVING 203 cal, 10 g fat (2 g sat fat), 95 mg chol, 196 mg sodium, 1 g carb, 25 g pro
PHOTOS: KELSEY HANSEN