By Lydia Bolen
PIE ALL MONTH
Pi Day is an annual celebration of the mathematical constant pi. Pi Day is observed on March 14. Many observe this day—and some all month long—by eating as much “pie” as they can!
In observance of Pi Day, try making one or all of these yummy pies. Cherry Pie and Strawberry Pie with Shortbread Crust are my favorites. Peanut Butter Pie is delicious, especially with the Oreo crust and topped with Chocolate Ganache.
Strawberry Pie with Shortbread Crust
- 1 /2 cup butter
- 1 cup flour
- 2 tablespoons sugar
- 16 ounces fresh strawberries, hulled and sliced
- 1 (3 oz.) package strawberry gelatin
- 3 /4 cup sugar
- 2 1 /2 tablespoons cornstarch
- 1 3 /4 cups boiling water
- 2 tablespoons butter
Pre-heat oven to 375 degrees.
Mix together crust ingredients until crumbly. Press into a 10-inch pie plate.
Bake crust in oven for 12 minutes, remove from oven, and cool completely.
Make glaze by mixing together the dry ingredients in a saucepan. Add the boiling water and cook until the glaze is thickened and clear.
Remove the glaze from heat. Add butter and stir into the glaze until melted.
Cool the glaze.
Add sliced strawberries to the empty cooled crust.
When glaze is cool, pour over the sliced strawberries in the crust.
Chill completely until the glaze sets firmly.
Serve each slice with a dollop of whipped cream.
- 2 piecrusts (Use homemade or refrigerated Pillsbury Rollout crusts, two to a box)
- 3 cans tart cherries in water
- 4 tablespoons cornstarch
- 1 1 /4 cups sugar
- 1 /8 teaspoon salt
- 1 /4 teaspoon almond extract
Make the pie filling by mixing 3 cans of cherries plus the juice from 1 1 /2 cans with sugar, cornstarch, salt, and almond extract in a large saucepan.
Bring to a simmer and cook over medium-low heat for 10 minutes, until the liquid is thick and bubbly. Set aside to cool.
Preheat oven to 425 degrees.
Roll out top crust and place in a deep pie pan.
Prick crust with tines of a fork.
Pour cooled glaze into piecrust.
Roll out second piecrust and place on top of the cherry glaze. Brush the crust with a beaten egg white and sprinkle with sugar.
Bake pie for 20 minutes at 425 degrees. Then lower the temperature to 375 degrees. Add a piecrust shield or a foil tent to protect the outer edges of the crust. Bake another 30-40 minutes until the crust looks browned and the juices bubble thickly.
Remove pie from oven and let cool for 3 hours before eating.
Serve with whipped cream or vanilla ice cream.
Peanut Butter Pie
- 1 (14.3 oz.) package whole Oreos.
- 1 cup (16 Tbsp.) butter, divided
- 1 1 /2 plus 2 tablespoons creamy peanut butter, divided
- 1 cup powdered sugar
- 1 cup semisweet chocolate chips
- 1 /2 cup heavy whipping cream
Finely crush the Oreos in a food processor, or in a Ziploc bag. Stir the crumbs together with 8 Tbsp. melted butter until well combined. Press crumbs into the bottom and sides of a 10” x 2” tart pan or an 8” x 8” baking dish. Freeze crust for 10 minutes until set.
Add the remaining 8 tablespoons of softened butter, 1 1 /2 cups creamy peanut butter, and 1 cup powdered sugar to a large mixing bowl and mix with a mixer. Beat on low speed until creamy. Spoon the peanut butter mixture over the crust into a smooth layer. Place back in freezer.
Place chocolate chips and remaining 2 tablespoons of peanut butter in a large heatproof bowl. In a saucepan, bring heavy whipping cream to a rolling simmer over medium heat. Pour the cream over the chocolate chips and peanut butter and let sit for 5 minutes. Then, whisk until completely smooth. Pour the chocolate over the peanut butter layer.
Refrigerate, covered, at least 1 hour before serving.