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2. Prepare an ice-water bath, and set aside. Combine the sugar, water, and cream of tartar in a medium saucepan, and bring to a boil over medium-high heat. Wash down the sides of the pan with a pastry brush dipped in water to prevent sugar crystals from forming. Cook, without stirring, until the mixture begins to brown. Gently swirl the pan to color evenly. Remove from heat when the caramel is a rich amber color, and place the pan in the ice bath for 5 seconds to stop the cooking.

3. Allow the caramel to sit until slightly thickened, about 15 minutes. (To test: Dip a wooden spoon into the caramel, and lift it several inches over the pan; if a drip slowly forms and then hardens, the caramel is ready.) When the caramel is ready, dip the pecans, lifting up and swirling slightly to fully coat. Hold the skewer over the pan to allow the drip to lengthen and slightly harden, about 1 minute. If necessary, use a pair of scissors to cut the drip from the caramel remaining in the pan.

4. Place the skewers on an inverted baking sheet lined with waxed paper, and allow the caramel to completely harden, about 5 minutes. If desired, stand the skewers upright in flower foam or a heavy container until ready to serve. Gently remove the skewers before serving.

chocolate cream pie

MAKES ONE 8-INCH PIE

For the smoothest, glossiest peaks, be careful not to overbeat the egg whites.

1 12-ounce box chocolate wafers

7 tablespoons unsalted butter, melted

½ cup milk

1 teaspoon unflavored gelatin

1 cup heavy cream

¾ cup plus 2 tablespoons sugar

8 ounces milk chocolate, finely chopped

1 teaspoon pure vanilla extract

4 large egg whites

1. Place the chocolate wafers in the bowl of a food processor, and pulse until finely ground. Transfer to a mixing bowl. Add the melted butter, and stir until well combined. Press into an 8-inch springform pan, evenly coating the bottom and lower half of the sides. Cover the pan with plastic wrap, and place in the refrigerator to chill for 30 minutes.

2. Pour the milk in a small bowl. Sprinkle the gelatin over the milk, and let soften for 5 minutes. Place the cream and 2 tablespoons sugar in a small saucepan, and bring to a boil, stirring to dissolve the sugar. Add the gelatin mixture, and stir to combine. Remove from heat. Add the chocolate and vanilla; cover, and let stand for 3 minutes. Stir until thoroughly combined.

3. Pass the mixture through a fine sieve into the prepared cookie crust; leave behind any undissolved chocolate to prevent the filling from becoming grainy. Return the filled crust to the refrigerator for 6 hours or overnight.

4. Place the egg whites and remaining ¾ cup sugar in the heatproof bowl of an electric mixer, and place over a pan of barely simmering water. Stir constantly until the egg whites are warm to the touch and the sugar is completely dissolved, about 3 minutes. Attach the bowl to the mixer, and use the whisk attachment to beat the egg whites on medium speed until soft peaks form, about 3 minutes. Raise the speed to high, and beat until stiff and glossy but not dry, about 1½ minutes.

5. Remove the pie from the refrigerator. Using a rubber spatula, drop the meringue on top, lifting the spatula to create tall peaks. Use a small kitchen blowtorch to brown the tops of the meringue peaks, or place under a broiler, watching carefully, as they will brown very quickly.

6. Chill the pie in the refrigerator, and serve cold. The pie will keep in the refrigerator up to 2 days.

limeade pie

MAKES ONE 13½ × 4½-INCH TART

12 ounces cream cheese, room temperature

1 cup granulated sugar

2 tablespoons finely grated lime zest (about 4 limes)

1/3 cup fresh lime juice

½ cup confectioners’ sugar

1 lime, washed and thinly sliced

Graham-Nut Crust (recipe follows)

1. Combine the cream cheese and granulated sugar in a food processor; process until the mixture is smooth. Add the lime zest and juice; pulse several times to combine. Transfer the filling to the prepared crust; cover with plastic wrap, and refrigerate until