For times when a pie or a cake simply is not enough.
PIECAKEN is a whole pie baked inside of a cake. Any cake. Any pie. PIECAKEN has endless flavour combinations, which is why this web page exists. So when a pie or a cake simply is not enough, turn to this page for recipes, ideas, photos and events dedicated to PIECAKEN. It is a celebration all on its own, baked into one delicious dessert.
Monday, January 5, 2015
That's right folks, the pie was store-bought for this week's creation, but only because I needed to make a super quick dessert, for a sort-of-short-notice kind of dinner party. So I bought the pumpkin pie. I figured it would be the last of the season and might as well enjoy it now, because it will be 8 months or so until Pumpkin Pie Season is back in full swing. And with some shortbread cookies and an easy, no-bake cheesecake recipe the whole thing came together quickly.
This is delicious. Want to make one? Here is what I did:
1. So I quickly crushed some shortbread cookies (about 2 cups of store bought, or find a recipe here), and mixed them with 1/4 cup of melted butter and 1/4 cup of evenly mixed organic coconut sugar and organic cane sugar, then pressed the mixture into a parchment-lined 8" springform pan. I baked this in a preheated 350 degree oven for 12 minutes, then I let cool on a rack, and finally placed it in the fridge to fully cool.
2. I warmed 2 packaged of cream cheese (250g each, packaging removed) in the microwave for 30 seconds until room temperature. While doing that I whipped 1.5 cups of whipping cream in my stand mixer until stiff. I transferred the shipping cream to another bowl, and then placed the warmed cream cheese in the stand mixer bowl that I used to whip the whip cream. I whipped it for about 10 seconds, stopped the mixer, stirred in the bottom bits of cream cheese with a long spatula, and whipped it again for about 15 seconds.
3. Then I added 2/3 cups of sugar slowly, while whipping on low and stirring with the spatula (stop the mixer to stir if necessary). Then I whipped it on high for about 20 seconds. Stopped the mixer and stirred again and whipped again until just combined and lightly fluffy.
4. I then added 1 tsp of real vanilla extract and beat until combined (10 seconds), then added in half the whipped cream and whipped on low until combined. I stirred the bottom in and beat again for a few seconds. Then I took the whole bowl out and slowly folded in the rest of the whipped cream.
5. Next, I placed half the mixture onto my cooked and cooled crust. Then I took off the pie plate (carefully) and placed the pie, right-side-up, onto the crust and cream cheese mixture. Next I topped the whole thing off with the rest of the cream cheese mixture. I used a flower cut-out to sprinkle a mixture of cinnamon and coconut sugar on the top of the cake and let set in the fridge for an hour. Once ready to serve, I simply cut around the edges with a knife, just inside the sides of the springform pan. I carefully transferred to a serving plate (although you don't have to) and voila! A PIECAKEN was born.
For a homemade pumpkin pie recipe, click here.
What kind of quick PIECAKEN recipe can you whip up? Feel free to share in the comments below or tweet me @ultimatelychoc with a picture of your creation!