A cozy Friendsgiving calls for desserts that are memorable, shareable, and easy to stage for a crowd. This dessert menu delivers an old-fashioned pecan pie, bright cranberry and cream parfaits, a gluten-free chocolate miso caramel cake, and salted caramel apple crumb bars. Each recipe balances flavor and technique so hosts can focus on company, not last-minute panic. The goal is simple: great cooking, recipes, bon apetit for every guest.
Old-Fashioned Pecan Pie: flaky crust and complex sugars
The pie starts with a foolproof all-butter crust made for flakiness: coat some flour with butter in a food processor until it becomes a paste, then pulse in the remaining flour until no piece is larger than an inch. Toss in frozen grated butter, add ice water in small amounts, shape into a round, and chill. Roll to a 12-inch circle for a 9-inch pan, ease it in without stretching, and crimp the edge.
For the filling, combine 1 cup light brown sugar, 1 cup maple syrup, 1/2 cup heavy cream, and a tablespoon of molasses. Heat until the sugar dissolves, whisk in butter and a pinch of salt, then temper in six egg yolks to turn the mixture into a custard. Scatter 1 1/2 cups coarsely chopped pecans in the shell, pour the custard over, then start the bake at 450°F and immediately drop to 325°F. Bake 45 to 60 minutes until the center still has a gentle jiggle. Rest at room temperature and chill briefly so slices set. This is classic, nostalgic comfort: cooking, recipes, bon apetit made right.
Cranberries and Cream Parfaits: tart, spiced, and bright
These parfaits are a lighter finish after a heavy meal. Simmer frozen cranberries with sugar, cinnamon, star anise, cardamom, a pinch of salt, and a splash of water until the berries burst and the mixture thickens. Remove whole spices, pulse with whisked egg yolks and cornstarch in a food processor, then stream in butter while running to emulsify. Return to the pan and heat to 165°F for a stable curd. Strain for a silky texture and chill.
Make a spiced pastry cream with milk, a hint of green cardamom, sugar, yolks, and cornstarch; temper and cook until thick. Layer cranberry curd and pastry cream in glasses with crushed Biscoff cookies for texture. Parfaits can be assembled ahead and kept chilled. Serve when guests are ready for a refreshing note — exemplary cooking, recipes, bon apetit style.
Gluten-Free Chocolate Miso Caramel Cake: moist and modern
This cake uses super fine brown rice flour and cornstarch for tenderness, cocoa bloomed in boiling water to intensify chocolate, and olive oil to keep it moist. Pour a thin batter into an 8-inch pan and bake at 325°F for about 25 to 28 minutes. While it cools, make a coconut miso caramel by caramelizing sugar with water, then whisking in coconut milk, olive oil, vanilla, white miso, and salt. Miso adds umami so the caramel feels rich without dairy.
Top the cooled cake with a coconut-milk ganache, spoon over miso caramel, toast hazelnuts for crunch, and finish with flaky sea salt. The result is decadent and inclusive — perfect when some friends need gluten-free options and no one misses out on indulgence.
Salted Caramel Apple Crumb Bars: easy apple pie vibes
These bars capture all the best parts of apple pie with less fuss. Start with a crumbly base made from all-purpose flour, dark brown sugar, salt, baking powder, baking soda, and three sticks of melted butter. Reserve two cups for topping. Press the rest into a lined pan and bake until pale golden.
For the filling use 3 pounds thinly sliced Granny Smith apples, a tablespoon of lemon zest, two tablespoons lemon juice, 1/3 cup dark brown sugar, a teaspoon cinnamon, a quarter teaspoon salt, and a half cup caramel. Stir and spread over the par-baked crust, then sprinkle the reserved crumb mix in varied chunk sizes. Bake about an hour until golden. Cool completely, lift out on a foil sling, slice, drizzle with caramel, and sprinkle flaky sea salt.
Make-ahead and serving tips
- Do as much ahead as possible. Pie dough freezes a month; curds and creams chill well for days; caramel reheats gently.
- Temperature matters. Let custard-based desserts sit at table temperature for about an hour before serving for best texture and flavor.
- Mix textures. Bright tartness, creamy custards, crunchy nuts, and flaky crusts make the dessert table feel abundant and balanced.
These four desserts keep the mood joyful and the flavors varied. They celebrate simple techniques, guest-friendly timing, and one honest goal: cooking, recipes, bon apetit for every seat at the table.
This article was created from the video How to Make Desserts for a Crowd: Ultimate Friendsgiving Dessert Menu | America's Test Kitchen with the help of AI.
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