It’s Pi Day — the time commemorating the mystical, mathematical, never-ending number — and every nerd’s favorite holiday. In case it’s been a while since your high school calculus class, Pi looks like this: 3.14159265 …… and so on!
Appropriately celebrated on March 14 (or 3/14 — get it?), Pi Day is a celebration of all things pi — and pie.
Each year, SeriousEats hosts a competition for nerdy foodies offering their own equations of “meat pies, fruit pies, pizza pies,” but you can celebrate right in your own kitchen.
The mathematical constant is much more fun to eat than to face on exams, so commemorate Pi Day with a delicious Pi-themed pie. Put your math skills (or lack thereof) to the test with one of these precise recipes!
(via SeriousEats)
Turkey Tamale Pie
- 2-3 cups cooked turkey
- 1 10-ounce can Rotel tomatoes with green chiles
- 1/2 teaspoon ground cumin
- 1/2 teaspoon chili powder
- 1 teaspoon salt
- 1/2 cup canned black beans
- 1 8.5-ounce package cornbread mix
- 1 egg
- 1/3 cup milk
- 1/3 cup shredded pepperjack cheese
- 1 tablespoon sliced scallions
- 1 tablespoon chopped cilantro
- extra shredded cheese to garnish
- sour cream to garnish
Preheat oven to 375°F. Combine turkey, tomatoes, cumin, chili powder, salt and beans in a pan and bring to simmer, and cook for about 10 minutes. Pour turkey mixture into baking dish. In a large bowl, combine cornbread mix, shredded cheese, egg, milk, scallions and cilantro and mix until well combined. Smooth cornbread mixture onto turkey mixture and place in the oven until cornbread is browned, about 35 minutes. Serve with sour cream, extra cheese and cold beer.
Key Lime Pie
- 10 whole graham crackers
- 1/2 teaspoon kosher salt
- 3 tablespoons granulated sugar
- 2.5 ounces melted butter, cooled
- 14 ounces sweetened condensed milk
- 4 egg yolks
- 4 ounces freshly squeezed key lime juice (from approximately 20 key limes)
- 1 tablespoon key lime zest, plus more for decoration
- 6 ounces heavy cream
- 2 tablespoons confectioner’s sugar
- 1/4 cup mascarpone cheese (optional)
Preheat oven to 375°F. Place the graham crackers in the bowl of a food processor with the salt and sugar. Process for approximately 30 seconds, until the grahams are uniform, small crumbs. Add the melted butter and pulse until incorporated. Press the mixture into the bottom and sides of the springform pan (the sides of the crust should only be about 1 1/2 inches). Chill the crust in the fridge for 15 minutes, then bake for 10. Allow the crust to cool completely. Lower the oven to 325°F.
In the bowl of the food processor, combine the sweetened condensed milk, egg yolks, key lime juice, and zest. run the processor for 10 seconds, then stop, scrape down the sides, and run again for another 10 seconds. Scrape the mixture into the bottom of the cooled crust. Bake at 325°F for 14 to 17 minutes, until it is firm but still jiggles in the center (watch it closely, this pie will set up very quickly). Allow it to cool to room temperature, then place the pie in the fridge to chill down completely, for at least four hours.
When ready to serve, release the sides of the springform pan and remove. Combine heavy cream and confectioner’s sugar in a bowl and whip with a whisk (this may also be done in a stand mixer fitted with a whisk attachment) until the mixture reaches a medium peak. If using, add the mascarpone and whisk until smooth and thick. Pipe or top the pie with the cream mixture and sprinkle the top with key lime zest. Serve immediately.
Classic Apple Pie
- 4 to 4 1/2 pounds Golden Delicious, Braeburn, or other baking apples, peeled cored, and sliced into 1/4-inch slices
- 3 quarts boiling water
- 1/2 cup granulated sugar, plus 1 tablespoon for sprinkling over crust
- 1/4 teaspoon cinnamon
- 1/4 teaspoon salt
- 1 tablespoon cornstarch
- 1 recipe Easy Pie Dough
- 1 egg white, lightly beaten
Adjust oven rack to lower middle position and place a heavy rimmed baking sheet on it. Preheat the oven to 425°F. Place apple slices in a large bowl or pot. Pour boiling water directly over top. Cover and set aside at room temperature for ten minutes. Drain apples well and transfer to a large bowl. Allow to cool for 10 minutes, tossing occasionally. Add sugar, cinnamon, and cornstarch and toss until apples are evenly coated. Set mixture aside.
Roll one disk of pie dough into a circle roughly 12-inches in diameter. Transfer to a 9-inch pie plate. Add filling. Roll remaining disk of pie dough into a circle roughly 12-inches in diameter. Transfer to top of pie. Using a pair of kitchen shears, trim the edges of both pie crusts until they overhang the edge of the pie plate by 1/2 an inch all the way around. Fold edges of both pie crusts down together, tucking them in between the bottom crust and the pie plate and working your way all the way around the pie plate until everything is well tucked. Use the forefinger on your left hand and the thumb and forefinger on your right hand to crimp the edges. Cut 5 slits in the top with a sharp knife for ventilation.
Use a pastry brush to brush an even coat of lightly beaten egg white all over the top surface of the pie. Sprinkle evenly with a tablespoon of sugar. Transfer pie to sheet tray in the oven and bake until light golden brown, about 20 minutes. Reduce heat to 375°F and continue baking until deep golden brown, about 25 minutes longer. Remove from oven and allow to cool at room temperature for at least 2 hours before serving.
