Forget Turducken. It’s Piecaken Time.

This is so quintessentially American I just had to serve it for y’all at Thanksgiving (via the New York Times):

Piecaken by David Burke fabrick

Piecaken by David Burke fabrick

What is piecaken, you ask?

It sounds like a figment of some weird Thanksgiving fever dream, but it’s real: three types of pie stuffed in a cake. And social media has unexpectedly crowned it as the next big thing on Thanksgiving dessert tables, a space typically reserved for the just-the-basics trifecta of pumpkin, apple or pecan pie.

Piecaken has existed in underground dessert-eating circles for years, but a Thanksgiving-inspired recipe from pastry chefs at David Burke Fabrick in New York spent some time this week on the daytime talk show circuit. It’s a spiced poundcake with layers of pecan pie and pumpkin pie, topped with upside-down apple pie, slathered in cinnamon buttercream and edged in oat struessel. Just look at this thing.

Zac Young, the executive pastry chef for David Burke Group, said Wednesday that he dreamed up the recipe four months ago with Fabrick’s pastry chef, Gian Martinez. They wanted to take “dessert turducken” to the next level. The business has been churning out about 100 piecakens a day, at $49 each…

[continues at the New York Times]

majestic

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