RECIPE: Persimmon Merengue Caramel Vanilla PieCaken (Paleo, WHAT?!)

Ready!? #PieCaken, A General Guide. Since my new site isn’t ready, you’re getting a general guide posted to my current website. A full “formal” recipe will be posted there so send good vibes that ish gets done soon.

Since I wanted to make this 10 seconds after that @buzzfeed post, I pulled pieces from tried and true foundations to build my Persimmon Merengue Caramel Vanilla PieCaken. They are tagged because, credit for inspo, duh. Shoutouts to go: @thespunkycoconut, @zenbelly, @downshiftology

The whole time I was making this, I thought: This is too much. But, dammit, I love the challenge. THEN, I took the first bite and was like: Ma, get over here, I gotta smack you! #slapyourmommagood NO, I did not really smack my Momma. What’s wrong with you?!

Assembly is the kicker, I didn’t visually like how the sliced piecaken looked with the pie truly baked inside the cake which is why I opted for a wiggled-pie on top the cake and the zesty merengue to “peek-a-boo” it all together.

The caramel drizzle was really just showing off after that.

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Notes:
Size matters, you’ll want your cake size to be the same or slightly larger than your pie size.
I used 9 inch for both, fyi
Use spring form pans if possible, you’ll have less anxiety when assembling.
Let the pie cool completely before you put it on top of your cake, and the sort of “wiggle it into” the top so it rests well. Your cake is going to be gooey good and will take well to this “wiggle”.

Make and build in this order:
Pie
Cake
Merengue
Caramel

It is time consuming.
It is messy.
It requires a bunch of different shit.
BUT, it’s easy to pull off and WORTH IT for special occasions.
You’re going to be a hero.

I’m not a baker and pretty much nailed it on the first try. For real, ARE YOU READY?!

For The Pie Crust
@thespunkycoconut, adapted.

What you’ll need:
1 cup almond flour
1/2 cup coconut flour
1 teaspoon baking soda
1/2 teaspoon sea salt
1/2 teaspoon cinnamon
1/2 teaspoon ground cloves
1 tablespoon honey
1/4 cup melted coconut oil
1 tablespoon apple cider vinegar
1 large egg

What to do:
Preheat oven, 350 degrees
In a bowl, mix dry ingredients
In a separate bowl, whisk wet ingredients
Add wet ingredients into dry, mix well with hands
Press crust into a greased pie dish, poke fork holes in the bottom
Bake for 10-12 minutes, remove and let cool

For The Pie Filling
@paleochef, that’s me!

What you’ll need:
5 persimmons, cubed & steamed
1/2 cup macadamia nuts, soaked until soft
1 date
1 tablespoon ghee
1/2 cup almond milk
2 eggs
1/2 tablespoon cinnamon
1 teaspoon cloves
1 teaspoon lemon juice

What to do:
Preheat oven, 350 degrees
Once the persimmons have cooled, blend all of this up in a vitamix until super-dee-duper smooth
If it’s chunky, add in additional warmed almond milk sparingly until it is smooth
Pour into your pie crust, bake for 30 minutes

Set aside and let cool completely.

For The Cake
@zenbelly, adapted

What you’ll need:
1 cup almond flour
1/2 cup arrowroot flour
1/4 cup coconut flour
1 teaspoon baking soda
1/2 teaspoon salt
1/4 cup coconut sugar
1 cup maple syrup
1/4 cup coconut oil
4 eggs
2 teaspoons vanilla extract
1/2 teaspoon nutmeg

What to do:
Preheat oven, 350 degrees
In a bowl, mix dry ingredients
In another bowl, whisk eggs, melted coconut oil, maple syrup and vanilla
Beat wet ingredients into the dry ingredients
Bake for 20-30 minutes, toothpick test

For The Meringue
My sister, who doesn’t have an IG. #unicorn

What you’ll need:
1 cup maple syrup
1/2 cup water
3 egg whites
pinch of salt
zest from 1 lemon
1 teaspoon vanilla extract

What to do:
Bring maple syrup, lemon zest, and water to a boil in a small skillet
In a stand mixer, beat egg whites and salt until it forms soft peaks
While beating on high, slowly drizzle maple syrup/water until the peaks stiffen
Now add the vanilla extract
Mount the meringue on top of the Piecaken
Broil for 30 seconds until browned

For The Caramel
@downshiftology, full recipe link

What you’ll need:
1 can of full-fat coconut milk
1/2 cup coconut sugar
1/2 tsp sea salt
1/2 tbsp coconut oil
1/2 tbsp vanilla extract

What to do:
Over med-high heat, mix the coconut milk, coconut sugar and salt in a sauce pan
Bring to a boil, lower the temp and keep the sauce at a light simmer
Simmer for 30-40 minutes, stirring occasionally
At the last 5-8 minutes, stir more often to pick up the browned bits at the bottom
Once the sauce has turned dark-amber and has thickened, remove from the heat
Add coconut oil and vanilla extract, stirring well
Drizzle that ish over your PieCaken
Keep the rest nearby, you’re going to want more.

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Mary