Happy Pi Day!
This week has been incredibly stressful and having something fun to focus on today is a blessing.
Today, I’m sharing my new favorite savory pie – steak and vegetables simmered in Guinness and wrapped in a cheddar pie crust.
Yes, it’s as good as it sounds!
Continue readingHappy Pi(e) Day!
Every year, I say I’m going to make something savory to celebrate – and every year I get seduced by some awesome looking dessert.
This year, it was grapefruit pie.
Oh, what a week it’s been here! Why is buying and selling a home so stressful?! Isn’t there a better way to do this?
If you’re thinking, “Wait! I didn’t know you were moving!”, don’t fret – we’re not even sure we are. But we did happen upon a house we just love so we’re doing everything we can to make it ours. The past week has been an endless parade of offers, showings, back-and-forth with lawyers/realtors/mortgage brokers… I’m emotionally spent.
And, do you know when everyone wants to look at your house? DINNER TIME! We’ve been fast-fooding it up. Jake has declared McDonald’s his favorite, and I’ve been going with it because it means I get a shamrock shake. Those things are seriously like stress relief in a cup.
When I started flipping through pie recipes to celebrate today with, this one jumped out. A pie version of my beloved shake? Too good to be true! But this is actually a really close to the real thing taste-wise – and you could totally freeze the pie to make it even closer!
Everyone here loved it – and with only a few ingredients and about five minutes to prep, it’s a no-brainer if you’re having a crazy week like I am but still want to do a little celebrating – either for pi day or for St. Patrick’s Day!
Looking for more Pi Day inspiration? The Redhead Baker is hosting an awesome link-up of pie recipes – both sweet and savory – from lots of bloggers!
Shamrock Shake Pie
(from Wine and Glue)
Makes 1 pie
2 3-oz boxes instant vanilla pudding mix
2 cups cold milk
1/2 tsp. mint extract
Green food coloring
8 oz. frozen whipped topping, thawed
Graham cracker crust
Whipped cream and cherries, for serving, optional
In a large bowl, whisk together the pudding mix and the milk until the mix is dissolved. Stir in the food coloring (about 15 drops), and the mint extract. Fold in the frozen whipped topping until no longer streaky.
Transfer to a graham cracker crust and refrigerate for at least 4 hours.
Top with whipped cream and a cherry before serving, if desired.
Happy Pi Day!
I’m surrounded by nerdy love. My cousin was posting Pi Day memes on Facebook yesterday. My Mother-in-law owns a Pi pie plate I couldn’t let the most epic Pi Day this century pass without some acknowledgement in the form of pie. I just wouldn’t fit in this family if I didn’t!
I love Pop Tarts so this pie was just begging to be made. It’s basically an awesome strawberry pie with an almond-icing glaze. Such a fun pie! We really enjoyed it and I can’t wait to try making it again with fresh berries when the garden starts overflowing.
And what’s better than pie on Pi Day? Well, lots of pie – so I’ve joined up with some of my blogging friends to bring you even more pie! Check out what they made to celebrate the most epic Pi Day of the century below.
Strawberry Pop Tart Pie
(from Willow Bird Baking)
Makes 1 9″ Pie
2 sheets of refrigerated pie dough
6 cups frozen whole strawberries
1 Granny Smith apple, peeled and grated
3 Tbsp. sugar
2 Tbsp. quick-cooking tapioca, ground in a spice or coffee grinder
Pinch of salt
2 Tbsp. unsalted butter, cut into 1/4-inch pieces
1 cup powdered sugar
1/4 tsp. almond extract
2 Tbsp. milk
Colored sanding sugar
Preheat your oven to 400F degrees.
Squeeze out the grated apple, removing as much liquid as possible. Set aside.
In a saucepan over medium heat, cook 3 cups of the frozen strawberries, stirring often, until the berries have become jam-like and reduced by half, about 15 minutes. Remove from heat and stir in the grated apple, remaining berries, sugar, tapioca and salt. Stir to combine.
Roll out one pie crust and lay in a 9″ pie pan. Spoon strawberry filling into the pie dough and dot the top with the cut up butter. Cover with remaining pie crust sheet and crimp edges with a fork to seal.
Place the pie on a baking sheet and bake 30 minutes. Reduce oven temperature to 350 and bake for an additional 30 minutes, or until the crust is golden brown. Let cool on a cooling rack for several hours.
When room temperature, whisk together the powdered sugar, almond extract and milk and drizzle over the pie. Decorate with sanding sugar and serve!
But the pie doesn’t stop there! Check out these other great pies bloggers cooked up for Pi Day!Pies for Pi Day
Strawberry Pop Tart Pie from Kate’s Recipe Box
Indiana Sugar Cream Pie from Eva Bakes
Coconut Cream Pie from Relish
Individual Pepperoni Pizza Pot Pies from Cheese Curd in Paradise
Lemon Cheesecake Pie from Hezzi-D’s Books and Cooks
Chocolate Pecan Pie from Cookaholic Wife
Sweet Potato Pie from Kosher Kitchen