Harvey Morris

To make crust, preheat oven to 350F degrees. Pulse cookies in food processor to fine crumbs. Then pulse in sugar and butter until combined. Press crumb mixture evenly onto bottom and sides of 9-inch pie plate. Bake until golden, about 15 minutes. Transfer to rack to cool.

Prepare filling by selecting 20 large strawberries as close to same size and set aside. Cut remaining berries into 1/4 inch dice and toss with sugar and lemon juice. Let stand, stirring occasionally, for 30 minutes. Drain berries in a sieve set into a large glass measuring cup. Add enough water to measure 2 cups. Transfer liquid to medium saucepan and reserve berries. Sprinkle gelatin over strawberry liquid and let soften 1 minute. Bring to a bare simmer, stirring until gelatin has dissolved. Add diced berries, then transfer to metal bowl set in ice bath and stir frequently until mixture begins to mound (20 to 30 minutes).

Spoon 1/2 cup filling into pie crust and arrange reserved whole berries, stem ends down, on filling. Spoon remaining filling over and between berries. Chill pie until filling is set, at least 4 hours.

Prepare filling: whisk sugar, flour, cornstarch and salt in heavy saucepan until no lumps remain. Gradually whisk in milk. Add yolks and whisk to blend. Scrape in seeds from vanilla bean; add bean.

Whisk over medium-high heat until cream thickens and boils 1 minute. Remove from heat and whisk in butter and rum. Remove vanilla bean. Transfer mixture to bowl and press plastic wrap onto the surface. Chill until firm for at least 4 hours.

For crust: combine wheat pastry flour, chocolate chips, bread flour, cocoa powder, sugar, baking powder and salt into processor. Blend until finely ground. Transfer to large bowl. Using fork, cut in butter until mixture resembles coarse crumbs. Mix orange juice, 1 tablespoon ice water, and vanilla in small bowl. Sprinkle over chocolate mixture, tossing until dough comes together in clumps and adding more water if dry. Using floured hands, gather dough into ball. Flatten into disk and wrap; chill for at least 2 hours.

Preheat oven to 375F degrees. Spray 9-inch glass pie dish with nonstick spray. Roll out dough between 2 sheets of parchment paper to 12-inch round. Peel off top parchment. Using bottom parchment as aid, turn dough over into prepared dish. Peel off parchment. Fold overhang under and crimp crust edges decoratively. Pierce crust all over with fork; freeze for 10 minutes.

Line crust with foil and fill with dried beans. Bake crust 20 minutes. Remove foil with beans. Contine to bake crust until dry and firm to touch (10 minutes longer). Cool crust completely on rack.

Spread 1 cup pastry cream over bottom of crust. Slice enough bananas into 1/4-inch thick rounds to cover cream in overlapping circles. Cover bananas with remaining pastry cream. Cover and chill for 3 hours.

Slice 3 more bananas on slight diagonal into 1/4 inch thick ovals. Arrange in overlapping circles on top of pie. Sprinkle with sugar.

Carmelize, if desired, using handheld torch. Alternatively cover bananas with whipped cream, sprinkle with chocolate sprinkles, and garnish with additional banana slices.

Preheat oven to 350F degrees.  In large bowl, whisk together flour, baking soda, salt, cinnamon and cardamom.

In another bowl, beat butter, brown sugar and honey with electric mixer until light and fluffy.  Add eggs, one at a time, beating after each addition.  With mixer on low, gradually add flour mixture.  Beat until just combined.  Beat in applesauce.

Coat a 9-inch tube pan with nonstick spray.  Pour batter in pan; smooth top with spoon.  Bake until a toothpick inserted in center comes out with only a few crumbs - about 50 to 60 minutes.

Cool on a wire rack for 10 minutes.  Turn onto pan or baking sheet.  Cool completely and dust with confectioners' sugar before serving.

Heat oven to 450F degrees. Unroll 1 pie crust on work surface. Roll lightly with rolling pin. Cut 12 rounds from crust with 2 1/2 inch cookie cutter. Press rounds into bottom and up sides of 12 mini muffin cups. Repeat with remaining pie crust. Place about 5 of the dark chocolate chips in each crust.

Bake 6 minutes. Leave crusts in pan. Reduce oven temperature to 375F degrees.

In medium bowl, beat cream cheese, brown sugar, caramel topping and egg with mixer on medium speed until creamy. Spoon evenly over chocolate chips, about 1 1/2 teaspoons for each tart. Bake at 375F degrees for 10 to 12 minutes or until cheesecake is set. Cool 10 minutes and remove from pan to cooling rack.

In small custard cup or microwavable bowl, place remaining chocolate chips and oil in microwave on high for 30 seconds. Stir and microwave for another 30 secons, or until melted. Stir and drizzle over each cheesecake and immediately sprinkle with pecans. Refrigerate for 2 hours before serving.