{"id":4903,"date":"2020-11-25T15:02:01","date_gmt":"2020-11-25T20:02:01","guid":{"rendered":"http:\/\/recipephany.com\/?p=4903"},"modified":"2023-08-08T11:29:16","modified_gmt":"2023-08-08T15:29:16","slug":"chocopecankin-pie-the-turducken-of-desserts","status":"publish","type":"post","link":"http:\/\/recipephany.com\/?p=4903","title":{"rendered":"Chocopecankin Pie, the \u201cTurducken\u201d of Desserts"},"content":{"rendered":"\n

The Turducken\u2014a deboned chicken stuffed inside a deboned duck stuffed inside a deboned turkey\u2014makes a showstopping Thanksgiving centerpiece. Carving it is a parlor trick at the dinner table, but the dish owes its popularity to its quirky mashed-up name. Remember Brody\u2019s Second Law of Marketing: If you can\u2019t name it, you can\u2019t sell it. (Honestly, though, didn\u2019t anyone consider its first four letters?)<\/p>\n\n\n\n

Ten years ago at Thanksgiving, our daughter Claire posed an intriguing question. With all the choices on the dessert table, why isn\u2019t there a pie version of Turducken?<\/p>\n\n\n\n

And thus, she created the Chocopecankin Pie.<\/p>\n\n\n\n

Claire designed it like a target so that every slice\u2014like the Turducken\u2014would include each pie. To make the target, she lined a pie plate with pastry and then added concentric rings of dough. She built them up and crimped them to form the crusts for the interior pies.<\/p>\n\n\n

\n
\"\"<\/a><\/figure>\n<\/div>\n\n\n

Claire filled the outside ring with pumpkin, the inner ring with pecan, and the center mini-pie with chocolate filling (doesn\u2019t everyone love a chocolate center?).<\/p>\n\n\n\n

The pecan gave a chewy counterpoint to the spicy pumpkin and smooth chocolate. The fillings all baked well at 350 degrees, and voil\u00e0: flaky crust and three distinct and delicious pies in each slice.<\/p>\n\n\n\n

Wouldn\u2019t you know, in the years since Claire invented Chocopecankin Pie other desserts billed as Turducken equivalents have popped up, notably the \u201cpiecaken.\u201d That odd combination stuffs any number of pies inside a cake, for a massive Frankendessert that challenges the shelf space in any fridge.<\/p>\n\n\n

\n
\"\"<\/figure>\n<\/div>\n\n\n

When I recently whined to Claire about how I wanted to make Chocopecankin Pie this year but was afraid of all the work, she replied with one simple argument: \u201cIt\u2019s easier than croissants.\u201d That logic wouldn\u2019t sway most people, but since I will gladly devote two days to that famously formidable laminated French pastry, it convinced me to try.<\/p>\n\n\n\n

She was right. All three fillings blend up quickly and easily. And it\u2019s fun building the inside crusts. Hello, new Thanksgiving tradition.<\/p>\n\n\n\n

We halved chocolate and pecan pie recipephanies to make the fillings. To complete the triumvirate, here\u2019s our Spicy Smooth Pumpkin Pie<\/a> recipephany.<\/a> It combines my mom\u2019s classic recipe with the spices Nancy Johnson, a dear longtime next-door neighbor, put into her signature sweet potato pie. More spices, more oomph\u2014yet still smooth and light.<\/p>\n\n\n

\n
\"\"<\/a><\/figure>\n<\/div>\n\n\n

We needed just a little pumpkin pie filling for the Chocopecankin Pie, but we made the full recipe anyway. We couldn\u2019t waste all that pumpkin and evaporated milk, right? Miraculously, like the fishes and loaves, we were able to make an entire pumpkin pie with the leftover filling and dough. Funny how I got my favorite Thanksgiving pie as a bonus.<\/p>\n\n\n\n

So forget Turducken. Even with a scaled-down Thanksgiving, you can get all the desserts you dream of stuffed into one showstopping Chocopecankin Pie\u2014and (if you want) a spare pumpkin pie thrown in for good measure.<\/p>\n\n\n

Chocopecankin Pie<\/span><\/strong><\/h3>\n\n\n

\u2022 Crust<\/strong>
Screwdriver Pie Crust<\/em><\/a>
Double the two-crust recipe. You will probably have enough leftover for another pie\u2014perhaps a pumpkin?<\/p>\n\n\n\n

\u2022 Chocolate Pie Filling<\/strong>
 The Oscars 2012: The Help (Yourself to Another Slice of) Chocolate Pie<\/a><\/em>
Halve the recipe. Use the 4 tablespoons of evaporated milk leftover from Spicy Pumpkin Pie (below) recipe plus 2 tablespoons of milk or cream to make the 3\/8 cup of evaporated milk that would be in half a recipe. You\u2019ll have leftovers, which you can pour into ramekins and bake at 350\u00b0 until done. They freeze well.<\/p>\n\n\n\n

\u2022 Pecan Pie Filling<\/strong>
Robin\u2019s Perfect Pecan Pie, found on Edith\u2019s Flaky Pie Crust, and how it may become Chelsea Clinton\u2019s favorite.<\/a><\/em>
Halve the recipe, but use 2 eggs. You\u2019ll have leftovers, which you can pour into ramekins and bake at 350\u00b0 until done. They freeze well.<\/p>\n\n\n\n

Chocopecankin Pie Assembly<\/strong><\/p>\n\n\n\n

    \n
  1. Roll out pastry for a 9-inch pie plate. Spread the bottom with a thin layer of soft butter to keep it crisp. Crimp the edge.<\/li>\n\n\n\n
  2. Roll out and cut strips of dough to form concentric circles at 6 inches and 3 inches in from the rim. Crimp edges.<\/li>\n\n\n\n
  3. Pour pumpkin filling into the first section, leaving a half inch or so to allow for rising. Pour pecan filling into the middle ring, and chocolate filling into the center mini-pie, also allowing for room for a slight rise.<\/li>\n\n\n\n
  4. Bake in a preheated 350\u00b0 oven for about 40 minutes, checking for doneness.<\/li>\n<\/ol>\n\n\n\n
    <\/div>\n\n\n\n

    Spicy Smooth Pumpkin Pie<\/span><\/strong><\/h3><\/p>\n\n\n\n


    <\/a><\/span><\/strong> Adapted from recipes by Muriel Brody and Nancy Johnson
    <\/em><\/p>\n\n\n\n

    Heat oven to 375\u00b0. (For use in Chocopecankin pie, 350\u00b0 works fine.)<\/p>\n\n\n

    \n
    \"\"<\/a><\/figure>\n<\/div>\n\n\n

    1. Prepare pie crust.<\/p>\n\n\n\n

    2. Beat 2 eggs slightly. Add:<\/p>\n\n\n\n

      \n
    • 1 can pumpkin<\/li>\n\n\n\n
    • \u00be cup sugar<\/li>\n\n\n\n
    • 1 teaspoon molasses<\/li>\n\n\n\n
    • and blend.<\/li>\n<\/ul>\n\n\n\n

      3. Add:<\/p>\n\n\n\n

        \n
      • \u00bd teaspoon salt<\/li>\n\n\n\n
      • 1 \u00bc teaspoons cinnamon<\/li>\n\n\n\n
      • 1 teaspoon ginger<\/li>\n\n\n\n
      • \u00be teaspoon nutmeg<\/li>\n\n\n\n
      • \u00bc teaspoon cloves<\/li>\n\n\n\n
      • 2 teaspoons vanilla<\/li>\n\n\n\n
      • 10 ounces evaporated milk, or one 12-ounce can minus 4 tablespoons. If using a large pie plate, you can use the full can.<\/li>\n<\/ul>\n\n\n\n

        4. Mix well and pour into unbaked shell.<\/p>\n\n\n\n

        5. Bake 40-45 minutes. Turn down temperature if its gets too brown, or cover crust with foil. Pie is done when a knife inserted in the center comes out clean.<\/p>\n","protected":false},"excerpt":{"rendered":"

        The Turducken\u2014a deboned chicken stuffed inside a deboned duck stuffed inside a deboned turkey\u2014makes a showstopping Thanksgiving centerpiece. Carving it is a parlor trick at the dinner table, but the dish owes its popularity to its quirky mashed-up name. Remember Brody\u2019s Second Law of Marketing: If you can\u2019t name it, you can\u2019t sell it. (Honestly, though, didn\u2019t anyone consider its first four letters?) Ten years ago at Thanksgiving, our daughter Claire posed an intriguing question. With all the choices on the dessert table, why isn\u2019t there a pie version of Turducken? And thus, she created the Chocopecankin Pie. Claire designed it like a target so that every slice\u2014like the Turducken\u2014would include each pie. To make the target, she lined a pie plate with pastry and then added concentric rings of dough. She built them up and crimped them to form the crusts for the interior pies. Claire filled the outside ring with pumpkin, the inner ring with pecan, and the center mini-pie with chocolate filling (doesn\u2019t everyone love a chocolate center?). The pecan gave a chewy counterpoint to the spicy pumpkin and smooth chocolate. The fillings all baked well at 350 degrees, and voil\u00e0: flaky crust and three distinct and delicious pies in each slice. Wouldn\u2019t you know, in the years since Claire invented Chocopecankin Pie other desserts billed as Turducken equivalents have popped up, notably the \u201cpiecaken.\u201d That odd combination stuffs any number of pies inside a cake, for a massive Frankendessert that challenges the shelf space in any fridge. When I recently whined to Claire about how I wanted to make Chocopecankin Pie this year but was afraid of all the work, she replied with one simple argument: \u201cIt\u2019s easier than croissants.\u201d That logic wouldn\u2019t sway most people, but since I will gladly devote two days to that famously formidable laminated French pastry, it convinced me to try. She was right. All three fillings blend up quickly and easily. And it\u2019s fun building the inside crusts. Hello, new Thanksgiving tradition. We halved chocolate and pecan pie recipephanies to make the fillings. To complete the triumvirate, here\u2019s our Spicy Smooth Pumpkin Pie recipephany. It combines my mom\u2019s classic recipe with the spices Nancy Johnson, a dear longtime next-door neighbor, put into her signature sweet potato pie. More spices, more oomph\u2014yet still smooth and light. We needed just a little pumpkin pie filling for the Chocopecankin Pie, but we made the full recipe anyway. We couldn\u2019t waste all that pumpkin and evaporated milk, right? Miraculously, like the fishes and loaves, we were able to make an entire pumpkin pie with the leftover filling and dough. Funny how I got my favorite Thanksgiving pie as a bonus. So forget Turducken. Even with a scaled-down Thanksgiving, you can get all the desserts you dream of stuffed into one showstopping Chocopecankin Pie\u2014and (if you want) a spare pumpkin pie thrown in for good measure. Chocopecankin Pie \u2022 CrustScrewdriver Pie CrustDouble the two-crust recipe. You will probably have enough leftover for another pie\u2014perhaps a pumpkin? \u2022 Chocolate Pie Filling The Oscars 2012: The Help (Yourself to Another Slice of) Chocolate PieHalve the recipe. Use the 4 tablespoons of evaporated milk leftover from Spicy Pumpkin Pie (below) recipe plus 2 tablespoons of milk or cream to make the 3\/8 cup of evaporated milk that would be in half a recipe. You\u2019ll have leftovers, which you can pour into ramekins and bake at 350\u00b0 until done. They freeze well. \u2022 Pecan Pie FillingRobin\u2019s Perfect Pecan Pie, found on Edith\u2019s Flaky Pie Crust, and how it may become Chelsea Clinton\u2019s favorite.Halve the recipe, but use 2 eggs. You\u2019ll have leftovers, which you can pour into ramekins and bake at 350\u00b0 until done. They freeze well. Chocopecankin Pie Assembly Spicy Smooth Pumpkin Pie Adapted from recipes by Muriel Brody and Nancy Johnson Heat oven to 375\u00b0. (For use in Chocopecankin pie, 350\u00b0 works fine.) 1. Prepare pie crust. 2. Beat 2 eggs slightly. Add: 3. Add: 4. Mix well and pour into unbaked shell. 5. Bake 40-45 minutes. Turn down temperature if its gets too brown, or cover crust with foil. Pie is done when a knife inserted in the center comes out clean.<\/p>\n","protected":false},"author":1,"featured_media":4906,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[5,228],"tags":[469,648,649],"class_list":["post-4903","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-desserts","category-pies","tag-muriel-brody","tag-nancy-johnson","tag-spicy-smooth-pumpkin-pie"],"yoast_head":"\nChocopecankin Pie, the \u201cTurducken\u201d of Desserts - Recipephany<\/title>\n<meta name=\"description\" content=\"A delicious three-filling pie (ala Turducken) for Thanksgiving.\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"http:\/\/recipephany.com\/?p=4903\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Chocopecankin Pie, the \u201cTurducken\u201d of Desserts - 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