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Thanksgiving Piecaken Dessert: The Ultimate Holiday Treat

Thanksgiving piecaken dessert: Prepare to have your mind blown! Imagine the ultimate Thanksgiving dessert mashup – a symphony of flavors and textures that will leave your guests speechless. We’re talking about a pie baked inside a cake, a true showstopper that redefines holiday indulgence. This isn’t just dessert; it’s an experience!

While the exact origins of the piecaken are debated, its modern resurgence is often attributed to Zac Young, a pastry chef who popularized it with his creation dubbed the “Cherpumple.” The concept, however, draws inspiration from even earlier multi-layered desserts, reflecting a human desire to combine the best of everything into one glorious creation. It’s a celebration of abundance and creativity, perfectly embodying the spirit of Thanksgiving.

So, why is the Thanksgiving piecaken dessert such a hit? It’s simple: it’s the best of both worlds! You get the comforting warmth of a classic pie – whether it’s apple, pumpkin, or pecan – nestled within the moist, tender crumb of a cake. The combination of textures is divine, and the flavors meld together in a way that’s surprisingly harmonious. Plus, let’s be honest, it’s incredibly impressive! It’s a conversation starter, a centerpiece, and a guaranteed crowd-pleaser. Get ready to create a Thanksgiving memory that everyone will be talking about for years to come!

Thanksgiving piecaken dessert this RECIPE

Ingredients:

  • For the Pecan Pie Layer:
    • 1 1/4 cups all-purpose flour
    • 1/2 teaspoon salt
    • 1/2 cup (1 stick) cold unsalted butter, cut into cubes
    • 1/4 cup cold vegetable shortening, cut into cubes
    • 4-6 tablespoons ice water
    • 1 cup packed light brown sugar
    • 1/2 cup dark corn syrup
    • 1/4 cup unsalted butter, melted
    • 1 teaspoon vanilla extract
    • 1/4 teaspoon salt
    • 3 large eggs
    • 1 1/2 cups pecan halves
  • For the Pumpkin Pie Layer:
    • 1 1/4 cups all-purpose flour
    • 1/2 teaspoon salt
    • 1/2 cup (1 stick) cold unsalted butter, cut into cubes
    • 1/4 cup cold vegetable shortening, cut into cubes
    • 4-6 tablespoons ice water
    • 1 (15-ounce) can pumpkin puree
    • 3/4 cup granulated sugar
    • 1/2 cup packed light brown sugar
    • 1 teaspoon ground cinnamon
    • 1/2 teaspoon ground ginger
    • 1/4 teaspoon ground cloves
    • 1/4 teaspoon ground nutmeg
    • 1/4 teaspoon salt
    • 1 1/2 cups evaporated milk
    • 2 large eggs
  • For the Apple Pie Layer:
    • 1 1/4 cups all-purpose flour
    • 1/2 teaspoon salt
    • 1/2 cup (1 stick) cold unsalted butter, cut into cubes
    • 1/4 cup cold vegetable shortening, cut into cubes
    • 4-6 tablespoons ice water
    • 6 medium apples (such as Granny Smith, Honeycrisp, or Gala), peeled, cored, and sliced
    • 1/2 cup granulated sugar
    • 1/4 cup all-purpose flour
    • 1 teaspoon ground cinnamon
    • 1/4 teaspoon ground nutmeg
    • 2 tablespoons unsalted butter, cut into small pieces
    • 2 tablespoons lemon juice
  • For the Cake Batter:
    • 2 1/2 cups all-purpose flour
    • 2 teaspoons baking powder
    • 1/2 teaspoon baking soda
    • 1 teaspoon salt
    • 1 cup (2 sticks) unsalted butter, softened
    • 1 3/4 cups granulated sugar
    • 2 large eggs
    • 1 teaspoon vanilla extract
    • 1 1/4 cups buttermilk
  • For the Frosting (Optional):
    • 1 cup (2 sticks) unsalted butter, softened
    • 4 cups powdered sugar
    • 1/4 cup milk or heavy cream
    • 1 teaspoon vanilla extract

Preparing the Pie Crusts:

  1. Make the Dough: In a large bowl, whisk together the flour and salt for each pie crust. Cut in the cold butter and shortening using a pastry blender or your fingertips until the mixture resembles coarse crumbs.
  2. Add Water: Gradually add the ice water, one tablespoon at a time, mixing until the dough just comes together. Be careful not to overmix.
  3. Divide and Chill: Divide the dough into a disc, wrap it tightly in plastic wrap, and refrigerate for at least 30 minutes (or up to 2 days). This chilling step is crucial for a flaky crust!
  4. Roll Out the Dough: On a lightly floured surface, roll out each disc of dough into a 12-inch circle.
  5. Place in Pie Pans: Carefully transfer each dough circle to a 9-inch pie pan. Trim the edges and crimp decoratively.
  6. Pre-Bake (Blind Bake): Preheat your oven to 375°F (190°C). Line each pie crust with parchment paper and fill with pie weights or dried beans. Bake for 15 minutes. Remove the parchment paper and weights and bake for another 5-10 minutes, or until the crusts are lightly golden brown. Let cool completely.

Making the Pecan Pie Filling:

  1. Combine Ingredients: In a medium bowl, whisk together the brown sugar, corn syrup, melted butter, vanilla extract, and salt.
  2. Add Eggs: Beat in the eggs one at a time until well combined.
  3. Stir in Pecans: Stir in the pecan halves.
  4. Pour into Crust: Pour the pecan pie filling into one of the pre-baked pie crusts.

Making the Pumpkin Pie Filling:

  1. Combine Dry Ingredients: In a large bowl, whisk together the pumpkin puree, granulated sugar, brown sugar, cinnamon, ginger, cloves, nutmeg, and salt.
  2. Add Wet Ingredients: Gradually whisk in the evaporated milk until smooth.
  3. Add Eggs: Beat in the eggs one at a time until well combined.
  4. Pour into Crust: Pour the pumpkin pie filling into another one of the pre-baked pie crusts.

Making the Apple Pie Filling:

  1. Combine Ingredients: In a large bowl, combine the sliced apples, granulated sugar, flour, cinnamon, nutmeg, lemon juice and melted butter.
  2. Pour into Crust: Pour the apple pie filling into the last pre-baked pie crust.
  3. Dot with Butter: Dot the top of the apple filling with the small pieces of butter.

Baking the Pies:

  1. Bake Pecan Pie: Bake the pecan pie in the preheated oven for 45-55 minutes, or until the filling is set and the crust is golden brown. If the crust starts to brown too quickly, cover the edges with foil.
  2. Bake Pumpkin Pie: Bake the pumpkin pie in the preheated oven for 50-60 minutes, or until the filling is set and a knife inserted near the center comes out clean. If the crust starts to brown too quickly, cover the edges with foil.
  3. Bake Apple Pie: Bake the apple pie in the preheated oven for 50-60 minutes, or until the apples are tender and the crust is golden brown. If the crust starts to brown too quickly, cover the edges with foil.
  4. Cool Completely: Let all three pies cool completely on a wire rack.

Making the Cake Batter:

  1. Preheat and Prepare: Preheat your oven to 350°F (175°C). Grease and flour a 9-inch springform pan.
  2. Combine Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
  3. Cream Butter and Sugar: In a large bowl, cream together the softened butter and sugar until light and fluffy.
  4. Add Eggs: Beat in the eggs one at a time, then stir in the vanilla extract.
  5. Alternate Wet and Dry: Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, beginning and ending with the dry ingredients. Mix until just combined. Do not overmix.

Assembling the Piecaken:

  1. Pour Half the Batter: Pour half of the cake batter into the prepared springform pan.
  2. Add Pecan Pie: Carefully place the cooled pecan pie on top of the batter.
  3. Pour Remaining Batter: Gently pour the remaining cake batter over the pecan pie, trying to cover it evenly.
  4. Add Pumpkin Pie: Carefully place the cooled pumpkin pie on top of the cake batter.
  5. Add Apple Pie: Carefully place the cooled apple pie on top of the pumpkin pie.

Baking the Piecaken:

  1. Bake: Bake in the preheated oven for 1 hour and 30 minutes to 2 hours, or until a wooden skewer inserted into the center of the cake comes out clean. If the top starts to brown too quickly, cover it loosely with foil.
  2. Cool: Let the piecaken cool completely in the pan on a wire rack before removing it from the springform pan.

Frosting (Optional):

  1. Cream Butter:

    Thanksgiving piecaken dessert

    Conclusion:

    This Thanksgiving piecaken isn’t just a dessert; it’s a showstopper, a conversation starter, and a guaranteed crowd-pleaser. I know, I know, it sounds ambitious, but trust me, the sheer joy on everyone’s faces when you unveil this magnificent creation makes every layer, every bake, and every moment of effort completely worthwhile. It’s the ultimate Thanksgiving dessert mashup, and honestly, who can resist a slice (or two!) of pie baked inside a cake?

    Why is this a must-try? Because it’s fun! It’s unexpected! And most importantly, it’s absolutely delicious. You get the comforting flavors of pumpkin pie, pecan pie, and apple pie, all nestled within a moist and flavorful cake. It’s a symphony of textures and tastes that will leave your guests utterly speechless (until they start asking for the recipe, of course!). Forget choosing between your favorite pies – now you can have them all! Plus, the presentation is simply stunning. Imagine the “oohs” and “aahs” as you slice into this towering treat, revealing the hidden layers of pie goodness. It’s a Thanksgiving memory in the making.

    Serving Suggestions and Variations:

    While this piecaken is incredible on its own, a few serving suggestions can elevate it even further. A dollop of freshly whipped cream or a scoop of vanilla bean ice cream is always a welcome addition. For a touch of elegance, consider drizzling a homemade caramel sauce over each slice. If you’re feeling adventurous, you could even add a sprinkle of toasted pecans or a dusting of cinnamon.

    Don’t be afraid to get creative with the pie fillings! While I’ve used the classic Thanksgiving trio of pumpkin, pecan, and apple, you could easily substitute other favorites like cherry pie, blueberry pie, or even a chocolate cream pie. For the cake layers, consider using different flavors like spice cake, chocolate cake, or even a red velvet cake. The possibilities are endless!

    Another fun variation is to make mini piecakens! Use smaller cake pans and individual pie tins to create adorable single-serving desserts. These are perfect for smaller gatherings or for those who want to control their portion sizes (although, let’s be honest, who’s stopping at just one?).

    I can’t wait to hear about your piecaken adventures!

    Seriously, this Thanksgiving piecaken is something special, and I truly believe you’ll love making it as much as you’ll love eating it. Don’t be intimidated by the multiple steps – break it down into manageable tasks, and you’ll be surprised at how easy it is to create this masterpiece.

    So, go ahead, gather your ingredients, preheat your oven, and prepare to wow your family and friends with the ultimate Thanksgiving dessert. And please, please, please share your experience with me! I’d love to see photos of your creations and hear about any variations you’ve tried. Tag me on social media or leave a comment below – I’m eager to see your piecaken masterpieces! Happy baking, and Happy Thanksgiving! I hope this becomes a cherished tradition in your family for years to come. Let me know if you have any questions along the way – I’m here to help!

    Thanksgiving Piecaken Dessert: The Ultimate Holiday Treat

    The ultimate dessert mashup! This Piecaken features layers of pecan pie, pumpkin pie, and apple pie, all baked inside a delicious cake. Frost if desired for an extra touch of sweetness.

    Save This Recipe
    Prep Time60 minutes
    Cook Time90 minutes
    Total Time360 minutes
    Yield1 9-inch piecaken
    👨‍🍳By: Lily
    📂Category: Dessert
    📊Difficulty: Easy
    🌍Cuisine: American
    🍽️Yield: 1 9-inch piecaken
    🥗Dietary: Vegetarian

    Ingredients

    Instructions

    Recipe Notes

    • This chilling step is crucial for a flaky crust!

    Frequently Asked Questions

    → How do I ensure the bread stays moist?
    Use fresh, ripe ingredients and avoid overmixing the batter. Store in an airtight container.
    → Can I substitute ingredients?
    Yes, you can substitute similar ingredients while maintaining the basic ratios for best results.
    → How long does this bread keep?
    Store tightly wrapped at room temperature for 2-3 days, or refrigerate for up to a week.
    → What if I don't have all the spices?
    You can adjust spices to taste or substitute with similar warming spices.
    → Can I freeze this bread?
    Yes, wrap individual slices and freeze for up to 3 months. Thaw at room temperature before serving.

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