Instructions

CAKE

1. Adjust an oven rack to the center position and heat oven to 350 degrees. Spray 3 8-inch round cake pans with nonstick baking spray and set aside.
2. In a 4 cup liquid measuring cup whisk together eggs, vanilla extract and milk. In the bowl of a stand mixer, with the paddle attachment attached, mix the flour, sugar, baking powder and salt on low speed until combined. Add butter one tablespoon at a time until the mixture forms pea-sized pieces, about 1 minute. Reserve ½ cup of the milk mixture and pour the remaining milk mixture to the flour mixture and mix on medium-high speed until light and fluffy, about 1 minute. Reduce the mixer speed to medium-low and add the reserved ½ cup milk mixture to the batter and mix until combined, about 30 seconds. Do not over mix. The batter may look curdled.  Give the batter a final stir by hand with a rubber spatula.
3. Divide the batter evenly between the prepared cake pans and smooth tops with a rubber spatula. Gently tap cake pans on the counter to settle the batter and bake until a toothpick inserted in the centers comes out with a few moist crumbs attached, about 20 to 25 minutes, switching and rotating pans halfway through baking.
4. Let cakes cook in their pans on wire racks for 10 minutes. Invert cakes on to wire racks to cool completely, about 2 hours.

PECAN PIE FILLING

1. Combine all the ingredients in a medium-sized saucepan over medium-high heat, stirring frequently. Reduce the heat to medium-low and simmer stirring constantly until thickened, about 6 to 8 minutes. Let cool to room temperature before using.

BROWN SUGAR SWISS MERINGUE

1. In the bowl of a stand mixer fitted with the whisk attachment, pour in the egg whites and sugar and whisk by hand until combined. Fill a medium saucepan with about 2 inches of water and bring to a simmer. Place mixer bowl on top, being sure the bottom of the bowl does not touch the water and attach a candy thermometer.
2. Whisking occasionally, heat the egg mixture until the temperature reaches 160 degrees. Once the mixture reaches 160 degrees, transfer to a stand mixer and beat the mixture on high speed for 10 minutes or until medium-stiff peaks form. At this point the outside of the mixer bowl should be room temperature. Switch out the whisk attachment with the paddle attachment and with the mixer on low speed, add the butter one tablespoon at a time, and then add the vanilla extract and pecan liqueur if using. Once combined, turn up the mixer speed to medium-high and beat until the buttercream is smooth about 5 minutes.
   

ASSEMBLE

1. Roll pie dough and cut out shapes and bake according to package directions. Let cool before using.
2. Fit a piping bag with a coupler or a plain round piping tip, and fill piping bag with about 1 1/2 cups buttercream. Place a cake layer on an 8-inch round cake board and place on a cake turntable or cake pedestal. Pipe a frosting dam around the edge of the cake. Spread about 1/2 cup Pecan Pie Filling on top spreading all the way to the frosting dam. Top with the second cake layer and pipe another frosting dam around the edge of the cake. Spread another 1/2 cup Pecan Pie Filling in an even layer until it reaches the frosting dam. Place the last cake layer on top (bottom side up) and spread a thin layer of buttercream all over the cake, creating a crumb coat to catch the crumbs. Chill in the refrigerator for 30 minutes. Apply the final layer of buttercream over the top and sides of the cake. Save remaining buttercream for decorating.
3. Place remaining buttercream in a piping bag with Ateco tip #827 and pipe 8 swirls along the edge of the cake. Spread remaining Pecan Pie Filling on the top of the cake with a small offset cake spatula, being careful not to damage the buttercream swirls. Place a few pie crust cutouts around the cake and serve.