A Note on "Pakes".....

What is THAT?!

It's simple really:

Pie + Cake = Pake! (Long "a")

Okay, so not the greatest of nicknames, but when you have very hungry siblings you end up with some crazy names that just stick.

The most challenging part of creating this wonderful combination of desserts is getting the right balance of pie and cake. In addition to that, it is important that everything is cooked completely through and the ratio is stable. One bite MUST deliver the sensation of the pie as well as the cake. Your mind, eyes, and pallet will think it's eating a pie and a cake.

So how do you do it? Well for starters, I made a list of my favorite pies and their crusts.

Key Lime Pie....................Graham Cracker
Lemon Meringue Pie.........Graham Cracker
Chocolate Cream Pie........Graham Cracker/Pate
Coconut Cream Pie...........Pate
Apple Pie..........................Pate
Pumpking Pie....................Pate
Cherry Pie.........................Pate
Peach Cobbler..................Pate/Streusel

Now wait a sec... Is this more pie than cake? What are some of my favorite Cakes too!

Pineapple Upside-Down Cake
Carrot Cake
Coffee Cake
Devils Food
Red Velvet
Strawberry Shortcake
Maple Spice Cake

So the Pie can be the topping as well as the filling and as for the cake, you can make a pineapple fruit filling, for example, and choose a crust to go with it, Like graham cracker crust.

So, before we get all crazy about this fabulous idea... lets test one out... but I need an occasion.. I started with my Dad's Birthday!

Ingredients:
Crust:
1/2C. Brown Sugar
1/2C. Butter (melted)
1 C. Graham Crackers (crushed like bread crumbs)

Filling:
6 Egg Yolks
20 oz Sweetened Condensed Milk
7 Oz. Key Lime Juice
Green Food Dye (Yes, Key lime Pies are dyed green!)

*To keep this really simple (and I was pressed for time), I used a citrus flavored cake mix box, but if you're feeling adventurous, used a white cake recipe and add about 1/8 C. lime juice to it.

Directions:
1. Combine the ingredients for the crust and press it into a large pie tin (9") and bake at 350 for about 10 min. or until golden. Allow to cool
2. Make cake and fill the pie tin with 1/2 the batter and the other half put into a greased  9" round. Bake according to the directions of the recipe. Allow to cool.
3. Beat the eggs lightly then stir in the sweetened condensed milk.
4. Add the lime juice and beat until smooth.
5. At this point, trim and "hill-like" cake that has formed in the pan and pour half of the batter on top of the cake. pout the other half in a bowl and cover everything and chill over night.
6. Trim the other 9" round so that it is flat and place it gently on the filling in the tin.
7. Now mound the remaining key lime pie filling over it and shape it into the pie shape.
8. Decorate as desired and serve chilled. Yum!

If you have any suggestions or variations of the recipe and idea above, feel free to contact me!

Bon Appetit!

Chef Marie CM