[twitter]Pi(e) day is coming up. On March 14, we celebrate pie because, well, pi starts 3.14. See how it works?

It’s a quirk of modern pop culture that has created this festival, in the same way we have declared the 4th of May Star Wars Day because, May the Fourth Be With You.

Pi Day is an omnomnom excuse to celebrate and these 3(.14) pie ideas are a great place to start to get your bake on.

Key Lime Yogurt Pie

key lime yogurt pie

Ingredients

2 tbsp (30 mL) cold water
1 tbsp (15 mL) fresh lime juice
1 1/2 tsp (7 mL) unflavoured gelatin
4 oz (125 g) (half of 8 oz/250 g) fat-free cream cheese, softened
2 cups (500 mL) low fat Keylime pie yogurt
1/2 cup (125 mL) frozen (thawed) reduced-fat whipped topping
2 tsp (10 mL) grated lime peel
1 reduced-fat graham cracker crumb crust

Instructions

1 In 1-quart saucepan, mix water and lime juice. Sprinkle gelatin on lime juice mixture; let stand 1 minute. Heat over low heat, stirring constantly, until gelatin is dissolved. Cool slightly, about 2 minutes.

2 In medium bowl, beat cream cheese with electric mixer on medium speed until smooth. Add yogurt and lime juice mixture; beat on low speed until well blended.

3 Fold in whipped topping and lime peel. Pour into crust. Refrigerate until set, about 2 hours.

Peach Pie Pops

Peach Pie Pops

Ingredients

1/3 cup (75 mL) granulated sugar
2 tbsp (30 mL) cornstarch
1/4 tsp (1 mL) ground cinnamon
1/8 tsp (0.5 mL) ground nutmeg
2 cups (500 mL) chopped peeled peaches (2 large)
2 boxes (2 crusts each box) Pillsbury* Refrigerated Pie Crusts, softened as directed on box
16 craft sticks (flat wooden sticks with round ends) or paper lollipop sticks
1 egg, slightly beaten
3 tbsp (45 mL) coarse sugar

Instructions

1 In 2-quart saucepan, mix granulated sugar, cornstarch, cinnamon and nutmeg with whisk. Add peaches; toss to coat. Cook over medium heat, stirring constantly, until sauce is thick and bubbly and coats peaches. Remove from heat. Cool completely.

2 Meanwhile, heat oven to 450°F. Line 2 cookie sheets with cooking parchment paper. Remove 2 pie crusts from pouches; unroll on floured work surface. Using 3 1/2-inch round cutter, cut out 8 rounds from each crust. Place 8 rounds on each cookie sheet. Gently press 1 craft stick in centre of each round. Spoon fruit mixture evenly onto each round to within 1/2 inch of edge. Brush edges with egg.

3 Remove remaining 2 pie crusts from pouches; unroll on floured work surface. Using 4-inch round cutter, cut out 8 rounds from each crust. Cut each round into 1/4-inch-wide strips. Place half of strips 1/4 inch apart over filling on each round. Weave remaining strips over and under. Seal edges. Brush strips with remaining egg. Sprinkle with sparkling sugar. Bake 10 to 13 minutes or until crust is golden brown. Remove from cookie sheets to cooling racks; cool completely.

Chocolate Silk Pecan Pie

Chocolate Silk Pecan Pie

Ingredients

Crust
1/2 pkg Pillsbury* Refrigerated Pie Crust, softened as directed on box (1 crust)

Pecan Filling
2 eggs
1/3 cup (75 mL) granulated sugar
1/2 cup (125 mL) dark corn syrup
3 tbsp (45 mL) butter or margarine, melted
Dash salt, if desired
1/2 cup (125 mL) chopped pecans

Chocolate Filling
1 cup (250 mL) hot milk
1/4 tsp (1 mL) vanilla
2 cups (500 mL) semisweet chocolate chips

Topping
1 cup (250 mL) whipping cream
2 tbsp (25 mL) icing sugar
1/4 tsp (1 mL) vanilla
Chocolate curls, if desired

Instructions

1 Heat oven to 350ºF. Place pie crust in 9-inch glass pie plate as directed on box for One-Crust Filled Pie.

2 In small bowl, beat eggs with electric mixer on medium speed until well blended. Add granulated sugar, corn syrup, butter and salt; beat 1 minute. Stir in pecans. Pour into crust-lined pie plate. Cover crust edge with 2- to 3-inch-wide strips of foil to prevent excessive browning; remove foil during last 15 minutes of bake time.

3 Bake 40 to 55 minutes or until centre of pie is puffed and golden brown. Cool 1 hour.

4 Meanwhile, in blender or food processor, place chocolate filling ingredients. Cover; blend about 1 minute or until smooth. Refrigerate until mixture is slightly thickened but not set, about 1 hour 30 minutes.

5 Gently stir chocolate filling; pour over cooled pecan filling in crust. Refrigerate at least 1 hour or until firm before serving.

6 Just before serving, in small bowl, beat whipping cream, icing sugar and 1/4 teaspoon vanilla with mixer on high speed until stiff peaks form. Spoon or pipe whipped cream over filling. Garnish with chocolate curls. Cover and refrigerate any remaining pie.

How will you celebrate Pi Day?

Disclosure: I am a brand ambassador for Life Made Delicious.

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