iamchum/robs.kitchen_recipe_dataset huggingface dataset:
Garlic-Aioli Roasted Turkey with Lemon-Parsley Pan Sauce

Ingredients:
1 (12-14-pound) whole turkey, thawed if frozen
5 heads garlic, divided
3 tablespoons olive oil
1/2 cup mayonnaise
3 bay leaves
3 sprigs parsley
3 sprigs thyme
1 tablespoon coarse sea salt
1 1/2 teaspoons freshly ground black pepper
4 cups turkey or chicken stock
2 tablespoons cornstarch
1 shallot, finely chopped (about 1/4 cup)
1 bay leaf
1/2 teaspoon finely chopped thyme
1/3 cup coarsely chopped parsley
3 tablespoons fresh lemon juice
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper

Instructions:
Pat turkey dry, reserving giblets and neck. Let turkey stand at room temperature 1 hour to air-dry the skin before roasting.
Meanwhile, position rack in lower third of oven and preheat to 450°F. Trim 1/4" from top of 3 garlic heads to expose cloves, then place heads on a sheet of foil. Spoon oil over garlic, then wrap tightly in foil to enclose. Transfer to a rimmed baking sheet and roast until very soft, about 40 minutes.
Carefully unwrap garlic, let cool slightly, and squeeze pulp into a food processor. Add mayonnaise and blend until smooth.
Place turkey on rack in large roasting pan. Cut remaining 2 garlic heads in half crosswise and stuff cavity of bird with garlic head halves, bay leaves, parsley, and thyme. Loosely tie legs together with kitchen twine. Starting at neck end, slide your hand between skin and breast meat to loosen skin. Rub half of mayonnaise mixture under skin, then half over outside. Season both sides with sea salt and pepper. Turn turkey breast side up and place reserved giblets and neck in pan.
Place turkey in 450°F oven, then reduce oven temperature to 350°F and roast 1 hour. Rotate pan, wrap wing tips in foil, and continue roasting until an instant-read thermometer inserted into the thickest part of the thigh registers 160°F, 1–1 1/2 hours more.
Transfer turkey to a cutting board, reserving turkey drippings and juices in pan, and cover loosely with foil. Let rest at room temperature 30 minutes before carving (internal temperature will rise to 165°F and juices will lock in).
Transfer pan drippings and juices to a 2-qt. glass measuring cup, then skim off fat, reserving 2 Tbsp. fat. Add enough stock to pan juices to make 4 1/2 cups total. Combine cornstarch and reserved fat with a fork in a small bowl.
Set roasting pan across 2 burners. Remove garlic from interior of turkey, then add to pan along with shallot, bay leaf, and thyme. Cook over medium-high heat, stirring occasionally, until shallots begin to brown, about 5 minutes. Deglaze pan with pan juices mixture, stirring and scraping up brown bits, about 2 minutes. Whisk in cornstarch mixture and cook until liquid is reduced by one-third, about 5 minutes. Strain through a fine-mesh sieve into a large bowl and stir in parsley, lemon juice, kosher salt, and pepper.
Broccoli and Brussels Sprouts Slaw

Ingredients:
1 small head or 1/2 of a large head of broccoli
6 oz. brussels sprouts, trimmed, thinly sliced lengthwise
1/2 tsp. kosher salt, plus more
2 oil-packed anchovy fillets (optional)
1/2 oz. Parmesan, finely grated, plus more, shaved, for serving
1/4 cup olive oil
3 Tbsp. fresh lemon juice
Freshly ground black pepper
1/2 cup Castelvetrano olives, pitted
1/4 cup unsalted roasted almonds
coarsely chopped

Instructions:
Trim broccoli stalk and peel. Halve head lengthwise. Starting at the crown, thinly slice both halves, including the stalk (alternatively, you can slice both broccoli and brussels sprouts in a food processor). Combine broccoli and brussels sprouts in a large bowl and toss with 1/2 tsp. salt. Let sit 10 minutes to soften slightly.
Meanwhile, chop anchovies, if using, then mash to a paste with the side of a chef's knife. Combine anchovies, grated Parmesan, oil, and lemon juice in a small bowl; season with salt and pepper. Drizzle over slaw; toss to coat. Serve topped with olives, almonds, and shaved Parmesan.
Slaw (without almonds) can be made 1 day ahead. Cover and chill. Add almonds just before serving.
Turkey Pho Dip

Ingredients:
1 turkey carcass
1 bunch scallions, coarsely chopped
1 2-inch piece ginger, peeled, sliced
3 star anise pods
1 2-inch cinnamon stick
1/4 cup fish sauce
3 tablespoons sugar
2 tablespoons coriander seeds
2 tablespoons fennel seeds
Kosher salt (optional)
1/2 cup mayonnaise
3 tablespoons hot chili paste (such as sambal oelek)
Leftover turkey
4 ciabatta or other sturdy sandwich rolls, toasted
2 tablespoons hoisin sauce
Tender herb leaves (such as cilantro
Thai basil
and/or sweet basil)
sliced scallions
mung bean sprouts
lime wedges
and sliced jalapeños (for serving)

Instructions:
Bring turkey carcass, scallions, ginger, star anise, cinnamon, fish sauce, sugar, coriander seeds, fennel seeds, and 4 qt. water to a boil in a large pot. Reduce heat, skim surface, and simmer until liquid is reduced by nearly half, 2–2 1/2 hours.
Strain broth through a fine-mesh sieve into a large saucepan; taste and adjust seasoning with salt if needed.
Whisk mayonnaise and chili paste in a small bowl to combine. (If you like it extra-spicy, add more chili paste.)
Heat leftover turkey in 1 cup pho broth in a medium skillet until warmed through.
Assemble sandwiches with rolls, spicy mayonnaise, hoisin sauce, herbs, scallions, and bean sprouts. Serve with lime wedges and jalapeños alongside, as well as a small bowl of warm broth for dipping.
Gluten-Free Chocolate Tea Cake

Ingredients:
Nonstick vegetable oil spray
1/4 cup unsweetened cocoa powder
1 cup unsalted, roasted almonds, plus 2 tablespoons chopped
7 oz. bittersweet or semisweet chocolate (61%–72% cacao), coarsely chopped
1/2 cup olive oil
1 teaspoon kosher salt
3/4 cup granulated sugar, divided
4 large eggs, separated
1/4 teaspoon cream of tartar
1 tablespoon raw sugar

Instructions:
Preheat oven to 325°F. Lightly coat a 8 1/2 x 4 1/2" loaf pan with nonstick spray. Pulse cocoa powder and 1 cup almonds in a food processor until very finely ground, about 1 minute.
Microwave chocolate and 1/4 cup water in a microwave-safe bowl in 15-second intervals (or heat in a heatproof bowl set over a saucepan of simmering water), stirring occasionally, until melted. Whisk in oil and salt, then almond mixture and half of granulated sugar, then egg yolks.
Using an electric mixer on high speed, beat egg whites and cream of tartar until frothy. With motor running, gradually add remaining granulated sugar; beat egg whites to firm peaks.
Gently fold egg whites into chocolate mixture in 2 additions, folding just until incorporated each time. Scrape batter into prepared pan; top with chopped almonds and raw sugar. Bake cake until top is firm when gently pressed and a toothpick inserted into the center comes out with a few moist crumbs attached, 50–60 minutes. Transfer to a wire rack and let cake cool in pan 15 minutes. Turn out onto rack and let cool completely.
Cake can be baked 4 days ahead. Store tightly wrapped at room temperature.
French Toast Turkey Sandwich

Ingredients:
6 slices thick-cut bacon
2 tablespoons light brown sugar
1 teaspoon coarsely ground black pepper
3 large eggs
1 cup milk
1/2 teaspoon vanilla extract
1/4 teaspoon ground cinnamon
Pinch of kosher salt
4 slices thick country-style white bread
2 tablespoons unsalted butter
Leftover cranberry sauce
leftover sliced turkey
and arugula leaves (for serving)

Instructions:
Preheat oven to 400°. Sprinkle bacon with brown sugar and pepper; transfer to a wire rack set inside a foil-lined rimmed baking sheet and bake until browned and crisp, 20–25 minutes. Let cool.
Whisk eggs, milk, vanilla, cinnamon, and salt in a large baking dish. Add bread slices and let sit, turning to coat, until bread has absorbed most of the liquid, about 5 minutes.
Melt 1 Tbsp. butter in a large skillet over medium heat. Cook 2 slices of bread until golden brown, about 3 minutes per side. Repeat with remaining 1 Tbsp. butter and 2 slices of bread.
Assemble sandwiches using leftover cranberry sauce, leftover turkey, arugula, and bacon, and cut in half.
Cranberry-Cherry Compote

Ingredients:
20 ounces frozen or fresh cranberries (about 4 1/2 cups)
10 ounces frozen dark sweet cherries (about 2 cups)
1 1/4 cups (packed) brown sugar
1/2 cup apple cider
1/2 teaspoon freshly ground black pepper
1/2 cup bourbon

Instructions:
Bring cranberries, cherries, brown sugar, cider, and pepper to a boil over high heat in a medium saucepan. Cook 2 minutes, stirring occasionally, then stir in bourbon. Reduce heat, bring to a simmer, and cook, stirring often and pushing fruit against the side of the pan with the back of a wooden spoon to break apart slightly, until thick and syrupy, about 25 minutes more. Let cool completely.
Sauce can be made 5 days ahead; cover and chill. Bring to room temperature before serving.
Swedish Cardamom Rolls

Ingredients:
1 1/4 cups warm water (105°F.)
3/4 stick (6 tablespoons) unsalted butter, melted and cooled slightly
6 tablespoons granulated sugar
two 1/4-ounce packages active dry yeast (about 4 1/2 teaspoons total)
3 large eggs beaten lightly
1 1/2 teaspoons salt
1/4 cup powdered nonfat dry milk
5 to 6 cups all-purpose flour
1/2 stick (1/4 cup) unsalted butter, softened
1/2 cup granulated sugar
2 tablespoons ground cinnamon
3 tablespoons cardamom seeds, ground in a mortar with a pestle, or in an electric spice/coffee grinder
an egg wash made by beating 1 large egg with 2 tablespoons water
2 tablespoons water

Instructions:
In a large bowl combine water, butter, and sugar. Sprinkle yeast over mixture and let stand 5 minutes, or until foamy. Stir in eggs, salt and dry milk until combined. With a wooden spoon stir in 5 sups flour, 1 cup at a time, and stir mixture until a dough is formed.
On a floured surface, knead dough about 10 minutes, adding enough of the remaining 1 cup flour to make dough smooth and elastic. Put dough in a lightly oiled bowl, turning to coat, and let rise, covered with plastic wrap, in a warm place until doubled in bulk, about 1 hour.
Punch down dough and on floured surface with a floured rolling pin roll into a 15- by 20-inch rectangle. Spread butter over dough and sprinkle with granulated sugar, cinnamon and cardamom.
With a long side facing you, roll up dough jelly-roll fashion and cut crosswise into approximately 1 1/2-inch-thick slices with a cut side down. Working with 1 slice at a time gently twist opposite ends of slice around twice to form a figure eight. Crimp ends together. Arrange rolls, a swirled side up, on a buttered baking sheet about 2 inches apart and let rise in a warm place until increased 1 1/2 times in bulk, about 1 hour.
While rolls are rising, preheat oven to 350F.
Brush tops of rolls with egg wash and sprinkle with sugar. Bake rolls in middle of oven until tops are pale golden, about 25 minutes.
Coffee-Glazed Doughnuts

Ingredients:
1 (1/4-oz) package active dry yeast (2 1/2 teaspoons)
2 tablespoons warm water (105–115°F)
3 1/4 cups all-purpose flour plus additional for sprinkling and rolling out dough
1 cup whole milk at room temperature
1/2 stick (1/4 cup) unsalted butter, softened
3 large egg yolks
2 tablespoons sugar
1 1/2 teaspoons salt
1/2 teaspoon cinnamon
About 10 cups vegetable oil for deep frying
1/4 cup boiling-hot water
5 teaspoons instant-espresso powder or instant-coffee granules
1 1/2 cups confectioners sugar
1 tablespoon light corn syrup
1/4 teaspoon pure vanilla extract
1/4 teaspoon salt
About 1/4 cup sanding sugar (optional)
a stand mixer fitted with paddle attachment; a 3-inch and a 1-inch round cookie cutter; a deep-fat thermometer

Instructions:
Stir together yeast and warm water in a small bowl until yeast is dissolved. Let stand until foamy, about 5 minutes. (If yeast doesn't foam, discard and start over with new yeast.)
Mix together flour, milk, butter, yolks, sugar, salt, cinnamon, and yeast mixture in mixer at low speed until a soft dough forms. Increase speed to medium-high and beat 3 minutes more.
Scrape dough down side of bowl (all around) into center, then sprinkle lightly with flour (to keep a crust from forming). Cover bowl with a clean kitchen towel (not terry cloth) and let dough rise in a draft-free place at warm room temperature until doubled in bulk, 1 1/2 to 2 hours. (Alternatively, let dough rise in bowl in refrigerator 8 to 12 hours.)
Turn dough out onto a lightly floured surface and roll out with a lightly floured rolling pin into a 12-inch round (1/2 inch thick). Cut out as many rounds as possible with 3-inch cutter, then cut a hole in center of each round with 1-inch cutter and transfer doughnuts to a lightly floured large baking sheet. Cover doughnuts with a clean kitchen towel and let rise in a draft-free place at warm room temperature until slightly puffed, about 30 minutes (45 minutes if dough was cold when cutting out doughnuts). Do not reroll scraps.
Heat 2 1/2 inches oil in a deep 4-quart heavy pot until it registers 350°F on thermometer. Fry doughnuts, 2 at a time, turning occasionally with a wire or mesh skimmer or a slotted spoon, until puffed and golden brown, about 2 minutes per batch. Transfer to paper towels to drain. (Return oil to 350°F between batches.)
Stir together boiling-hot water and espresso powder in a medium bowl until powder is dissolved, then stir in confectioners sugar, corn syrup, vanilla, and salt until smooth.
Dip doughnuts into glaze, turning to coat well, then put on a rack set in a shallow baking pan (to catch any drips). While glaze is wet, sprinkle doughnuts with sanding sugar (if using). Let stand until glaze is set, about 20 minutes.
Cranberry Cupcakes with Dulce de Leche Pecan Frosting

Ingredients:
1 cup all-purpose flour
1 1/2 teaspoons baking powder
3/4 teaspoon salt
3/4 stick (6 tablespoons) unsalted butter, softened
1/2 cup sugar
1 large egg
1/2 teaspoon pure vanilla extract
1/2 cup whole milk
3/4 cup dried cranberries (3 oz), finely chopped
5 tablespoons cream cheese, softened
1/2 cup dulce de leche
1/2 cup pecans (2 oz), finely chopped, toasted, and cooled
12 paper muffin-cup liners; a muffin pan with 12 (1/3- to 1/2-cup) muffin cups

Instructions:
Put oven rack in middle position and preheat oven to 350°F. Put liners in muffin cups.
Whisk together flour, baking powder, and salt in a bowl.
Beat together butter and sugar in a large bowl with an electric mixer at high speed until pale and fluffy, about 4 minutes. Beat in egg and vanilla. Reduce speed to low and add flour mixture and milk alternately in batches, beginning and ending with flour mixture and mixing just until incorporated. Fold in cranberries.
Divide batter among muffin cups. Bake until pale golden and a wooden pick or skewer inserted into center of a cupcake comes out clean, 20 to 25 minutes. Turn cupcakes out onto a rack and cool 15 minutes. 3Meanwhile, beat cream cheese in a bowl with cleaned beaters until smooth, then add dulce de leche and a pinch of salt and beat until combined well. Stir in half of pecans.
Spread frosting generously on cooled cupcakes and sprinkle with remaining pecans.
Pistachio Cardamom Butter Cookies

Ingredients:
10 tablespoons unsalted butter
2 tablespoons whole cardamom pods, crushed
1 cup all-purpose flour
1 teaspoon kosher salt
1/4 teaspoon baking powder
1/2 cup sugar
1 large egg
1/2 cup chopped unsalted, shelled raw pistachios (about 2 1/4 ounces)
8 ounces white chocolate, coarsely chopped
1 1/2 teaspoons vegetable oil
1/2 cup finely chopped unsalted
shelled raw pistachios (about 2 1/4 ounces)

Instructions:
Cook butter and cardamom in a small saucepan over medium heat, stirring occasionally, until butter is golden brown and fragrant, 6–8 minutes. Let stand 15 minutes, then strain butter through a fine-mesh sieve into a small bowl. Freeze until just firm, about 15 minutes.
Meanwhile, whisk flour, salt, and baking powder in a small bowl.
Transfer butter to the bowl of a stand mixer fitted with the paddle attachment; add sugar. Beat on medium-high speed until pale and well combined, about 2 minutes. Add egg and beat until combined, scraping down sides of bowl as needed. Add dry ingredients and pistachios and beat on low speed just until combined.
Turn out dough onto a clean work surface. Divide in half. Place each half on a 9x13" sheet of parchment paper with the long end facing you. Roll dough into 2 logs about 1 1/2" in diameter. Wrap each in parchment paper, making sure to cover ends completely. Chill until firm, at least 1 hour or up to overnight.
Position racks in upper and lower thirds of oven; preheat to 350°F. Let dough stand at room temperature until soft enough to slice, about 15 minutes. Slice logs into 1/4"-thick rounds. Arrange rounds on 2 parchment-lined rimmed baking sheets about 1" apart. Bake cookies, rotating sheets halfway through, until bottoms are lightly golden, 12–15 minutes. Transfer sheets to wire racks and let cool.
Combine chocolate and oil in a small heatproof bowl. Heat in 10-second intervals in microwave, stirring, until melted and combined, 30–40 seconds total.
Dip cookies halfway into melted chocolate and transfer to parchment-lined baking sheets. Sprinkle chocolate with pistachios. Chill until chocolate is set, about 10 minutes.
Dough can be made up to 2 weeks ahead; keep frozen. Let stand at room temperature until soft enough to slice, about 30 minutes.
Falafel Mushroom Loaf

Ingredients:
Nonstick vegetable cooking spray
2 1/2 pounds mixed wild mushrooms, trimmed
1 medium onion, coarsely chopped
1 garlic clove, peeled, smashed
1 teaspoon ground coriander
1 teaspoon ground cumin
1/2 teaspoon ground cardamom
2 tablespoons vegetable oil, divided
1 (15-ounce) can chickpeas, rinsed, drained
1 large egg
3/4 cup chickpea flour
3/4 cup coarsely chopped cilantro
1/2 cup coarsely chopped parsley
2 teaspoons kosher salt
1 garlic clove, peeled
1/2 cup tahini
5 tablespoons fresh lemon juice (from about 2 lemons)
1 teaspoon kosher salt
1 pomegranate, seeds reserved
2 tablespoons coarsely chopped mint
2 tablespoons coarsely chopped parsley

Instructions:
Preheat oven to 350°F. Lightly coat a 8 1/2" x 4 1/2" x 2 1/2" loaf pan with cooking spray.
Working in batches, pulse mushrooms, onion, garlic, coriander, cumin, and cardamom in a food processor, scraping down sides as needed, until coarsely chopped, 30-45 seconds; transfer to a large bowl.
Heat oil in a large skillet over medium-high. Add half of the mushroom mixture and cook, stirring occasionally, until the edges begin to crisp, about 5 minutes. Transfer to another large bowl; repeat with remaining mushroom mixture.
Meanwhile, pulse chickpeas in food processor until coarsely chopped; add to bowl with cooked mushroom mixture. Add egg, chickpea flour, cilantro, parsley, and salt and gently stir to combine, being careful not to mash mixture too much. Spoon mixture into prepared loaf pan and bake until edges are browned and center is completely set, 75–90 minutes. Transfer pan to a wire rack and let cool 30 minutes, then invert onto a cutting board.
While meatloaf cools, purée garlic, tahini, lemon juice, salt, and 1/2 cup water in food processer until very smooth.
Slice meatloaf into 2" pieces and transfer to a platter. Top with Tahini Sauce, pomegranate seeds, mint, and parsley.
Loaf can be made 3 days ahead; Tahini Sauce can be made 1 day ahead. Keep both chilled.
Kale Salad with Brussels Sprouts, Apples, and Hazelnuts

Ingredients:
2/3 cup hazelnuts (3 ounces)
1/4 cup fresh lemon juice (from 1 large lemon)
2 tablespoons Dijon mustard
2 tablespoons finely chopped shallot (about 1 medium)
1 small garlic clove, finely grated
Kosher salt
Freshly ground black pepper
1/2 cup extra-virgin olive oil
1 pound Tuscan kale (about 2 small bunches), stemmed, leaves thinly sliced
3/4 pound Brussels sprouts, trimmed, thinly sliced
2 ounces Mimolette cheese or aged gouda, grated on the large holes of a box grater (1 cup)
1 crisp apple, such as Pink Lady or Honeycrisp, cored, cut into matchsticks
6 radishes
halved
thinly sliced

Instructions:
Heat oven to 350°F. Place hazelnuts on a rimmed baking sheet and toast 8-10 minutes, tossing once or twice, until fragrant and skins have blistered. Bundle nuts in a kitchen towel and rub vigorously to remove skins. Spread out and let cool, then coarsely chop. Set aside.
Meanwhile, whisk lemon juice, mustard, shallot, garlic, 1 tsp. salt, and 1/2 tsp. pepper in a medium bowl, then whisk in oil in a slow, steady stream. Set aside.
Mix together kale and Brussels sprouts in a large mixing bowl. Add about 3/4 of the dressing, and use your hands to massage dressing into greens. Taste and add more dressing as needed (you may not need all of it). Reserve any leftover dressing for another use.
Add cheese, apple, and half of the radishes; toss together to combine, and season with salt and pepper to taste. Transfer to a serving bowl, and top with nuts and remaining radishes.
Dressing can be prepared 3 days ahead; cover and chill. Nuts can be toasted and chopped 1 day ahead; cover and keep at room temperature. Kale and Brussels sprouts can be sliced 1 day ahead; place in an airtight container and chill. Salad can be tossed together 30 minutes ahead; keep at room temperature.
Deep-Dish Maple-Bourbon Cream Pie

Ingredients:
1/2 cup pecans (2 ounces)
1 1/2 cups all-purpose flour, divided
1/4 cup granulated sugar
1/2 teaspoon kosher salt
1/4 teaspoon ground cinnamon
1/4 cup (1/2 stick) unsalted butter, melted
1 tablespoon apple cider vinegar
3/4 cup maple syrup
3 large eggs plus 2 large egg yolks, lightly beaten
1 cup (packed) dark brown sugar
3 tablespoons all-purpose flour
1/4 teaspoon salt
1 cup heavy cream, room temperature
2 tablespoons bourbon
1/4 teaspoon ground cinnamon
6 tablespoons (3/4 stick) unsalted butter
1 cup chilled heavy cream
1 tablespoon plain whole-fat Greek yogurt
1 vanilla bean, split lengthwise, or 2 teaspoons vanilla extract
A 9" deep-dish pie plate

Instructions:
Preheat oven to 350°F. Toast pecans on a rimmed baking sheet, tossing once, until fragrant and slightly darkened, about 10 minutes; let cool.
Pulse pecans and 1 Tbsp. flour in a food processor until finely ground. Add granulated sugar, salt, cinnamon, and remaining 1 cup plus 7 Tbsp. flour and pulse to combine. With the machine running, add butter, vinegar, and 2 Tbsp. cold water in a slow, steady stream and mix just until incorporated.
Transfer mixture to a large bowl and press with your hands until a dough forms. Form into a 6" disc, then transfer to pie plate and press into bottom and up sides with a flat-bottomed measuring cup. Crimp edge with a floured fork, if desired, and freeze while you prepare the filling.
Position rack in center of oven and preheat to 350°F. Cook maple syrup in a medium saucepan over medium-high heat until reduced to about 1/2 cup, 8–10 minutes.
Whisk eggs, brown sugar, flour, and salt in a large bowl until smooth. Whisk in cream, bourbon, cinnamon, and reduced maple syrup until combined.
Heat butter over medium in a small saucepan, swirling pan occasionally, until nutty, dark brown, and most of the foam has subsided, about 5 minutes. Immediately whisk into maple syrup mixture.
Place a sheet of parchment paper over dough and fill with pie weights or dried beans. Bake until edge is lightly golden, 10–15 minutes. Remove weights, then cover edge with a pie shield or foil to prevent overbrowning. Continue baking until center is golden brown, 5–10 minutes more.
Pour filling into crust and bake pie until edge is set but center is still very jiggly, 40–45 minutes. Transfer to a wire rack and let cool at least 2 hours (the center will set as pie cools).
Combine cream and yogurt in a large bowl. Scrape in vanilla seeds and reserve pod for another use, or add vanilla extract. Using an electric mixer on medium-low speed, beat until soft peaks form. Mound whipped cream in center of pie.