The piecaken is your new holiday obsession

Image courtesy of David Burke Fabrick
 
You’ve probably heard of the Turducken, the layered dish that stuffs a chicken inside of a duck inside of a turkey. It has received plenty of cultural notoriety over the years, but a relatively new dessert dish looks to become the next big thing.

The seasonal specialty comes from New York's David Burke fabrick. The upscale restaurant developed the decadent dessert last year and it became an instant sensation.

It consists of a pumpkin pie, pecan pie, and spice cake cut and stacked together, then finished with cinnamon frosting, oat crumble, and apple pie filling.

Zac Young, the executive pastry chef for David Burke Group, dreamed up the recipe four months ago with Fabrick’s pastry chef, Gian Martinez. They wanted to take “dessert turducken” to the next level.

“Through the magic of butter, it all stays together,” Young says.

Those that dare to take on this indulgent dish will have to get past the calorie count (one slice is over 1,200 calories), but it is worth it.

The piecaken has inspired many on social media to recreate the recipe with innovative twists, some of which you can see on the New York Times’ profile of it. For those who live in the vicinity of NYC, you can special order the piecaken online.