Recipe: Stacked pumpkin-pecan gives you pie with your pie


Pies can be stacked until curiosity, and your stomach, are satisfied. Here, a pumpkin pie is stacked on a pecan pie.

PABLO ALCALA — Lexington (Ky.) Herald-Journal

A recent article in The New York Times generated some buzz about this old-fashioned dessert.

Times food writer Melissa Clark wrote about it in a July issue. Then the story was picked up by NBC's "Today" show, and now it's getting attention from other food reporters and bloggers.

Clark interviewed Karen Thornton, who was researching her family's genealogy, and Thornton told Clark about a recipe for stack pies she found in a book from the 1930s about western North Carolina, where her family is from.

In the book, which was given to her by an aunt, there was "one paragraph that describes people bringing fruit pies to church functions."

"Each family's pie would get stacked on top of one another, and when it was dessert time, the whole thing was sliced like a layer cake," she said.

Sandra Davis of Springfield, Ky., author of "That Special Touch" cookbook, said stack pies probably originated at church potlucks or reunions.

"My mother-in-law, Ella Mae Davis, always made them for Thanksgiving and Christmas," she said. "... Ella Mae always made them to sell at the homemakers' annual bazaar.

"Not many people made them because they were too much trouble and rather expensive. Some were five pies high and some four."

We decided to make ours only two pies high, although tradition calls for many stacks.



2 cups cooked pumpkin, or 1 can (15 ounces) pure pumpkin

1 cup brown sugar

1 cup evaporated milk

3 whole eggs

2 tablespoons pumpkin pie spice

1/2 teaspoon salt

2 tablespoons butter

1 9-inch unbaked pie shell


1 cup dark corn syrup

3 eggs

1 cup sugar

2 tablespoons butter, melted

1 teaspoon vanilla

1 1/2 cups (6 ounces) pecans

1 9-inch unbaked pie shell

To make pumpkin pie: In medium bowl, beat together all ingredients and pour into unbaked pie shell that has been sprayed with non-stick cooking spray. Bake at 425 degrees for 10 minutes. Reduce oven temperature to 350 degrees (do not remove pie from oven); bake an additional 50 minutes or until almost set.

To make pecan pie: Preheat oven to 350 degrees. In a medium bowl, mix corn syrup, eggs, sugar, butter, and vanilla using a spoon. Stir in pecans. Pour filling into pie shell that has been sprayed with non-stick cooking spray. Bake on center rack of oven for 60 to 70 minutes.

To assemble: When pies are completely cool, very gently remove pecan pie from pie pan, using two spatulas, and place on a cake plate. Remove pumpkin pie from pie pan with spatulas, and place atop pecan pie.

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