Happy Pi Day! March 14 (or 3/14) is a classic celebration of the mathematical quantity, pi, which has a value of 3.14159265358979323… (as a nerdy MIT alum, it felt like a requirement to memorize at least a few digits of this useful constant). Today’s baking post, appropriately, is all about pie! Here are the pi day pie’s I made this year and in years past with their respective recipes (recipes are linked to clicking on the flavor of the pie in bold).
Blueberry Pie (tart, juicy, and sweet)
Banoffee Pie (I made a “cup pie” version by splitting the crust into small circles to distribute in cupcake pan and then following the recipe)
Strawberry Cream Pie (inspired by my partner who loves dairy and also likes desserts a little on the savory side with cheese)
Chocolate Peanut Butter Pie (one of my personal favorites; inspired by the Perkin’s version I used to have as a kid. I used the linked recipe except used a regular pie crust and chocolate chips instead of Reese’s pieces.)
Lemon Meringue (Another personal favorite, and my family’s classic dessert dish, pictured in the header image at the top of this post. Pro-tip for the perfect meringue: be very careful about separating your yolks from your whites. If you get even a tiny bit of yolk in the white, it will not whip up. Use a generous amount of cream of tartar and don’t add sugar until the meringue is already well whipped. If your meringue isn’t whipping up at all, consider starting over with fresh egg whites. The first time I made meringue I accidentally had a bit of yolk in it and I tired whipping it for a very long time before realizing that meringue was not going to happen with contaminated egg whites! Do use a hand mixer or Kitchenaid mixer to make the meringue, unless you want a really intense hand workout.)
Mock Apple Pie (A classic ritz recipe from WW2 when apples were scarce. Carb-forward and surprisingly realistic taste/texture.)
Millennial's Delight 