Fall has fallen, and we're excited about all of the pie. However, we remain partial to cake and all of its frosted goodness. Piecaken is our take on how to have it all. 

In this recipe, pumpkin pie, pecan pie, and apple pie are stacked in between layers of frosting, yielding a layer cake effect that we can frost and dress with #ChefanieSheets.

RECIPE

Ingredients: 

1. Pumpkin Pie

·      1 can of pumpkin

·      1 condensed milk

·      2 large eggs

·      1 teaspoon cinnamon

·      ½ t ginger

·      ½ t nutmeg

·      ½ t salt

·      1 unbaked 9 inch pie crust

 

2. Apple Pie

·      6 cup thinly sliced apples

·      ¾ cup sugar

·      2 T all purpose flour

·      ¾ t ground cinnamon

·      ¼ t salt

·      1/8 t nutmeg

·      1 t lemon juice

·      1 unbaked 9 inch pie crust

3. Pecan Pie 

·      ¾ stick unsalted butter, melted

·      1 ¼ brown sugar

·      ¾ cup light corn syrup

·      2 t vanilla extract

·      ½ t orange zest

·      ¼ t salt

·      3 eggs

·      2 cup pecan halves

·      1 unbaked 9 inch pie crust

Buttercream Frosting:

·      6 cups of powdered sugar

·      1 ½  tsp. of salt

·      1 cup of butter, softened

·      (Up to) ¾ cup of Heavy Cream

·      5 tsp. of vanilla extract

 

Directions:

1. Pumpkin Pie

·      Preheat the oven to 425ºF

·      Prepare a 9 inch pie pan, and cover it with the dough.

·      In a large bowl whisk all the ingredients together.

·      Pour  the mixture into the unbaked pie crust. Cover with the dough.

·      Bake 15 min to 425º F. Lower the heat to 350º and bake 35 to 40 min.

·      Take it out of the oven and let it cool.

 

3. Apple Pie

·      Preheat the oven 425º F

·      Prepare a 9 inch pie pan, and cover it with the dough.

·      In a large bowl mix all the ingredients.

·      Pour  the mixture into the unbaked pie crust. Cover with the dough.

·      Bake 20 to 25 min, remove from the oven and cover the edges with foil to avoid them to burn. Bake another 20 minutes.

·      Take it out of the oven and let it cool.

 

 

4. Pecan Pie

·      Preheat the oven 350º F

·      Prepare a 9 inch pie pan, and cover it with the dough.

·      In a sauce pan melt the butter and sugar until mixed.

·      In a bowl mix the cornsyrup, vanilla extract, orange zest and salt. Add to the melted sugar and butter mixture, whisk until well combined.

·      In a separated bowl whisk the eggs. Add the sugar butter cornsyrup mixture and combine.

·      Add the pecan halves to the 9 inches pie crust, pour the liquid mixtutre on top of the pecan. Cover with dough.

·      Bake 50 min to 1 hour.

·      Take it out of the oven and let it cool.

 

While the pies are in the oven, whisk together ingredients for buttercream until fluffy. 

When the pies are cold, place one on a flat surface or cakestand. Spread a layer of buttercream frosting. Place another pie on top and cover with the frosting. Place the third pie on top. Spread Buttercream on the top & sides of the piecaken.

Apply #ChefanieSheet & enjoy!