Love desserts or math? Then there’s a special day to mark on your calendar — Pi Day, which falls on March 14.
Though the day started out as a nerdy tribute to the ratio of a circle’s circumference to its diameter (which is about 3.14), it’s evolved into a fitting celebration of the best round food around — pie.
Because what goes better with pi than pie? We’ll go ahead and answer that equation for you: Nothing.
So whether you’re craving a classic pie, something extra sweet or a slice with a unique twist, we’ve gathered up nine delicious recipes to help you celebrate March 14.
- Double-crust pastry
- ⅓ to ½ cup sugar
- ¼ cup all-purpose flour
- ½ teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ⅛ teaspoon salt
- 8 cups thinly sliced, peeled tart apples (about 8 medium apples)
- 2 tablespoons butter or margarine
Heat oven to 425 degrees. Prepare double-crust pastry.
Mix sugar, flour, cinnamon, nutmeg and salt in large bowl. Stir in apples. Turn into pastry-lined pie plate. Dot with butter. Trim overhanging edge of pastry ½ inch from rim of plate.
Roll other round of pastry. Fold into fourths, and cut slits so steam can escape. Unfold top pastry over filling, and trim overhanging edge 1 inch from rim of plate.
Fold and roll top edge under lower edge, pressing on rim to seal. Flute as desired. Cover edge with 3-inch strip of aluminum foil to prevent excessive browning. Remove foil during last 15 minutes of baking.
Bake 40 to 50 minutes or until crust is brown and juice begins to bubble through slits in crust. Serve warm.
Key Lime Pie
- 1 (9 inch) prepared graham cracker crust
- 3 cups sweetened condensed milk
- ½ cup sour cream
- ¾ cup key lime juice
- 1 tablespoon grated lime zest
Preheat oven to 350 degrees.
In a medium bowl, combine condensed milk, sour cream, lime juice and lime rind. Mix well, and pour into graham cracker crust.
Bake in preheated oven for 5 to 8 minutes, until tiny pinhole bubbles burst on the surface of pie. Do not brown.
Chill pie thoroughly before serving. Garnish with lime slices and whipped cream.
- 2 eggs, plus the yolk of a third egg
- ½ cup packed dark brown sugar
- ⅓ cup white sugar
- ½ teaspoon salt
- 2 teaspoons of cinnamon
- 1 teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- ⅛ teaspoon ground cardamon
- ½ teaspoon of lemon zest
- 2 cups of pumpkin pulp purée from a sugar pumpkin* or from canned pumpkin purée
- 1 ½ cups heavy cream or 1 12 oz. can of evaporated milk
- 1 good crust
*To make pumpkin purée from scratch, cut a medium-small sugar pumpkin in half. Scrape out the insides (reserving the pumpkins seeds to toast), and discard.
Line a baking sheet with foil. Place the pumpkin halves cut side down on the lined baking sheet, and bake at 350 degrees until a fork can easily pierce them — about 1 hour to 1 ½ hours. Remove from oven, let cool, scoop out the pulp.
Preheat your oven to 425 degrees.
Beat the eggs in a large bowl. Mix in the brown sugar, white sugar, salt and spices — cinnamon, ground ginger, nutmeg, ground cloves, cardamom and lemon zest.
Mix in the pumpkin purée. Stir in the cream. Beat together until everything is well mixed.
Pour the filling into an uncooked pie shell. Bake at 425 degrees for 15 minutes. Then after 15 minutes, lower the temperature to 350 degrees.
Bake for 45 to 55 minutes more or until a knife inserted in the center comes out clean.
Cool the pumpkin pie on a wire rack for 2 hours. Note that the pumpkin pie will come out of the oven puffed up from the leavening of the eggs but will deflate as it cools.
Chocolate Silk Pie
- 1 ½ cups ground chocolate wafers (from about 30 cookies)
- ⅓ cup sugar
- 7 tablespoons unsalted butter, melted
- ¾ cup unsalted butter, at room temperature
- 1 ¼ cups sugar
- ¼ teaspoon kosher salt
- 1 teaspoon vanilla extract
- 1 teaspoon brandy (optional)
- 4 ounces unsweetened chocolate, melted
- 3 eggs
Preheat the oven to 350 degrees. Combine the chocolate crumbs and sugar in a bowl. Add the butter, and stir until well mixed.
Reserve ½ cup of the mixture, then press the rest into a 9-inch pie plate, pressing it evenly over the bottom and up the sides of the plate. Bake for 8 minutes. Set aside to cool.
Using an electric mixer, cream the butter and sugar together until light and fluffy. Mix in the salt, vanilla and brandy. Add the chocolate, and mix well. Add the eggs, 1 at a time, mixing well after each addition.
Scrape the filling into the pie shell, and sprinkle the reserved crumb mixture over the top. Refrigerate for 2 hours to set. Cut into wedges and serve.
Banana Cream Pie
- 1 (9-inch) pie crust, baked
- 3 cups whole milk
- ¾ cup white sugar
- ⅓ cup all-purpose flour
- ¼ teaspoon salt
- 3 egg yolks, slightly beaten
- 2 tablespoons butter
- 1 teaspoon vanilla
- 3 bananas
Have baked 9-inch pie shell ready.
In a large saucepan, scald the milk. In another saucepan, combine the sugar, flour and salt. Gradually stir the scalded milk into the sugar mixture.
Over medium heat, stirring constantly, cook until thickened. Cover, and stirring occasionally, cook for 2 minutes longer.
In a small bowl, have the three slightly beaten egg yolks ready. Stir a small amount of the hot mixture into beaten yolks. When thoroughly combined, stir yolks into hot mixture.
Cook for 1 minute longer, stirring constantly.
Remove from heat, and blend in the butter and vanilla. Let sit until lukewarm.
Once the mixture is lukewarm, slice the bananas and scatter them into the pie shell. Pour lukewarm mixture over bananas.
You can make a meringue (you’ll have three leftover egg whites) to top the pie or let it cool until serving.
Chocolate Chip Cookie Cheesecake Pie
Chocolate chip cookie layer ingredients:
- 1 unbaked, 9-inch deep-dish pie shell
- 2 large eggs
- ½ cup all-purpose flour
- ½ cup granulated sugar
- ½ cup packed brown sugar
- ¾ cup butter, softened
- 1 cup semi-sweet chocolate morsels
Cheesecake layer ingredients:
- 1 (8 ounce) package cream cheese, softened
- ½ cup granulated sugar
- 1 egg
- ½ teaspoon vanilla extract
Preheat oven to 325 degrees. Beat eggs in a large mixing bowl on medium-high speed until foamy. Beat in flour, granulated sugar and brown sugar until smooth. Beat in butter, then stir in chocolate chips by hand.
Spoon half of the cookie dough into the bottom of the pie shell. Set aside.
Beat together cream cheese, ½ cup sugar, 1 egg and vanilla until smooth. Spread over the top of cookie dough layer in pie shell.
Carefully spread remaining half of cookie dough over the top of cheesecake layer.
Bake for 50 to 60 minutes or until pie is set. Cool before serving.
- 1 ¼ cups crushed pretzels
- ½ cup butter, melted
- ¼ cup white sugar
- 2 limes, zested and juiced
- ¼ cup orange juice
- 1 (14 ounce) can sweetened condensed milk
- 1 (8 ounce) container frozen whipped topping, thawed
In a medium bowl, combine crushed pretzels, melted butter and sugar. Press mixture into a pie pan.
In a large bowl, mix together lime juice, lime zest, orange juice and sweetened condensed milk. Fold in whipped topping.
Spoon filling into pretzel crust. Chill pie for 25 to 30 minutes.
Strawberry Coconut Oatmeal Crunch Pie
- 2 cups cereal flakes with strawberries (e.g., Kellogg’s Special K Red Berries)
- 1 cup quick oats
- ⅓ cup all-purpose flour
- 1 cup sweetened, shredded coconut
- ¾ cup honey (maple syrup can also be used)
- ¼ cup water
- 1 tablespoon corn starch
- ½ cup strawberries, mashed or pureed
- 3 cups sliced strawberries, divided
Preheat oven to 375 degrees. Grease a 9-inch pie plate with baking spray and set aside.
Place cereal in a Ziploc bag, close the bag and crush the cereal with a rolling pin. In a mixing bowl, combine 1 cup of crushed cereal, oats, flour, coconut and honey. Stir until completely blended.
Press mixture into previously prepared pie plate. You can use a buttered spatula to do this, or you can also spray some cooking spray on your hands so that the mixture doesn’t stick.
Bake for 8 to 10 minutes, or until golden brown. Let cool completely.
Prepare the strawberry sauce by combining water and corn starch in a microwave-safe bowl. Stir until well blended.
Mix in mashed strawberries and microwave for 30 to 40 seconds or until sauce is thickened. Spread sauce on top of cooled pie.
Arrange sliced strawberries, and refrigerate for 20 to 30 minutes or until chilled. Garnish with 1 cup of crushed strawberry cereal flakes.
Candy Bar Pie
- 1 pie crust
- 1 cup brown sugar
- ¼ cup unsalted butter, softened
- 1 egg
- 2 teaspoons vanilla extract
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 1 cup flour
- 1 cup candy or candy bars (e.g., miniature Reese’s Peanut Butter Cups, Rolos or M&Ms)
- Extra candy for the top of the pie
Preheat oven to 350 degrees. Place pie crust in a 9-inch pie plate, crimping as desired. Press the sides of the crust so they are firmly attached to the edges of the pie plate.
Cream brown sugar and butter in the bowl of an electric mixer fitted with a paddle attachment (or you can use a hand mixer). Add eggs and vanilla, and beat until combined. Add baking powder, salt and flour and mix.
If you are using a stand mixer, add your candy bars to the bowl and mix on medium-high to chop of the candy. If you’re using a hand mixer, coarsely chop the candy, then mix it into the dough.
Press into prepared pan (since the dough will be sticky, spray your hands with cooking spray to avoid problems). Press some remaining candy on the top for decoration. Press the sides of the crust that are showing with the tines of a fork a few times.
Bake for about 24 to 30 minutes, until the crust is browned and the top of the pie is golden. It may still be a little jiggly in the center.
Cool completely before cutting. Serve by itself, or with whipped cream or ice cream.