Pi Day Recipes

Pi Day, not to be confused with Pi Approximation Day (July 22), is celebrated on the 14th (3/14) of March every year all around the world. Representing the Greek letter “π”, Pi is the symbol used in everything from physics to Euclidean geometry to represent a constant which is used to measure how much longer a circumference of a circle is than its diameter and is commonly approximated as 3.14159.

Pi has been around for a long time; reportedly first having been calculated by the ancient Egyptians. The very first calculation of pi was most likely performed by the famed Greek inventor and mathematician, Archimedes in the 2nd century, BC. He gave us our first approximation for pi by using the Pythagorean Theorem as he attempted to find the areas of two regular polygons.

Popular Examples:

Using Pi to find the area of a circle:
A = πr2
This popular equation uses the radius of a circle to find the volume, or how much of something can fit inside.

Can you find out the circumference of a circle using pi?
C = 2(π)r
Absolutely! this equation can find the circumference or the distance around a circle and uses the radius also.

Today, Pi has been calculated to over twenty two trillion digits thanks to the powerful computing of modern computers. Since Pi is considered an irrational or transcendental number, it can never end and continually repeats, without a discernible pattern. Every year scientists and enthusiasts try to memorize large sequences of Pi and work towards increasing Pi’s known digits.

Pi has become synonymous with “pie” because of its nature as a homophone, or two or more words that have similar pronunciation but have completely different meanings or spellings. Thus, Pi Day is often observed by baking, decorating, eating and even the throwing of pies.

5 Truly Delectable Pi Day Pie Recipes

In honor of Pi Day, we present our readers with these delectable yet easy to make pie recipes.

Cape Cod Cranberry Pie

First up, from the kitchen geniuses at Genius Kitchen comes Cape Cod Cranberry Pie:

Ingredients:
2 1/2	Cups cranberries, fresh or frozen and thawed
1/2	Cup sugar
3/4	Cup chopped pecans
2	Eggs
1	Cup sugar
1	Cup flour
1/2	Cup butter, melted
1/4	Cup shortening, melted

Directions:
Grease a 10-inch pie plate. Add cranberries and spread out evenly. Top cranberries with 1/2 cup sugar and pecans. Put the pecans in a mixing bowl, add the eggs. Gradually beat in 1 cup of sugar. Add the flour, butter, and shortening, beating until just smooth. Pour the batter over the cranberries. Bake at 325 degrees for 1 hour or until the top is golden. Serve warm with ice cream.

Coconut Cream Pie

Next, we have this popular recipe from Pillsbury.com for Coconut Cream Pie:

Ingredients:
1	Refrigerated pie crust, softened
1/2	Cup sugar
1/4	Cup cornstarch
2	Cups half-and-half
4	Egg yolks
3	Tablespoons butter
1	Cup flaked coconut
1 1/2	Teaspoons vanilla
2	Cups whipping cream
1/3	Cup sugar
	Toasted coconut, if desired

Directions:
Heat oven to 450 degrees. In a large saucepan, mix ½ cup sugar and the cornstarch. In small bowl, beat half-and-half and egg yolks with a whisk. Add egg mixture to sugar mixture and heat to a boil over medium heat, stirring constantly. Boil mixture for 1 minute then remove from heat. Stir in butter, 1 cup coconut and 1 teaspoon of vanilla. Cover with plastic wrap, making sure plastic wrap directly sits on custard. Let stand 30 minutes then spoon custard into cooled baked shell. Cover and refrigerate for 30 minutes. Beat whipping cream in a medium bowl with mixer on high speed until foamy. Gradually add 1/3 cup sugar and remaining 1 ½ teaspoons vanilla, beating until soft peaks form. Spread whipped cream over pie. Sprinkle with toasted coconut and place in refrigerator until ready to eat.

Directions:

Heat oven to 450 degrees.
In a large saucepan, mix ½ cup sugar and the cornstarch.
In small bowl, beat half-and-half and egg yolks with a whisk.
Add egg mixture to sugar mixture and heat to a boil over medium heat, stirring constantly.
Boil mixture for 1 minute then remove from heat.
Stir in butter, 1 cup coconut and 1 teaspoon of vanilla.
Cover with plastic wrap, making sure plastic wrap directly sits on custard.
Let stand 30 minutes then spoon custard into cooled baked shell.
Cover and refrigerate for 30 minutes.
Beat whipping cream in a medium bowl with mixer on high speed until foamy.
Gradually add 1/3 cup sugar and remaining 1 ½ teaspoons vanilla, beating until soft peaks form.
Spread whipped cream over pie. Sprinkle with toasted coconut and place in refrigerator until ready to eat.

Traditional Cornish Pastry

Who says pies are only for desert? From The Spruce (thespruce.com) we have this traditional British Cornish Pastry recipe, perfect for lunchtime:

delectable cornish pastry recipe only at overnightprints — A true British delicacy, and perfect way to celebrate your Pi Day dinner

Ingredients:
1	Cup plain, all-purpose flour
1oz	Butter or half lard and butter, cubed
2 1/2	Tablespoon cold water
1/4	Cup onion, finely chopped
1/2	Cut swede into ¼ inch dice
1/2	Rump steak, cut into small cubes
1/2	Egg, lightly beaten
1	Salt and pepper to season
	A pinch of salt

Directions:
Place flour, butter and salt into large bowl. Rub butter into flour with fingers until mixture resembles fine breadcrumbs. Add water to mixture and use a cold knife stir until the dough binds, add more cold water a teaspoon at a time if mixture is dry. Wrap dough in cling wrap and chill for minimum of 15 minutes, up to 30 minutes. Divide the pastry into 4 and roll each piece into rounds the size of a small plate (approx. 6-7 inches). Place onion, potato, swede and meat in large bowl and mix thoroughly. Season as needed with salt and pepper. Divide meat mixture between each pastry circle and place to side. Brush edges with beaten egg. Fold circle in half over filling so two edges meet. Crimp the edges together and create a tight seal. Brush each pastry over top with remaining beaten egg. Place pastries on a greased baking sheet and bake for 45 minutes. Serve hot or cold. Enjoy.

Directions:

Place flour, butter and salt into large bowl.
Rub butter into flour with fingers until mixture resembles fine breadcrumbs.
Add water to mixture and use a cold knife stir until the dough binds, add more cold water a teaspoon at a time if mixture is dry.
Wrap dough in cling wrap and chill for minimum of 15 minutes, up to 30 minutes.
Divide the pastry into 4 and roll each piece into rounds the size of a small plate (approx. 6-7 inches).
Place onion, potato, swede and meat in large bowl and mix thoroughly. Season as needed with salt and pepper.
Divide meat mixture between each pastry circle and place to side. Brush edges with beaten egg.
Fold circle in half over filling so two edges meet. Crimp the edges together and create a tight seal.
Brush each pastry over top with remaining beaten egg.
Place pastries on a greased baking sheet and bake for 45 minutes.
Serve hot or cold. Enjoy.

Burrata & Prosciutto Pizza Pie

Next is a Burrata Pizza Pie recipe from whatsgabycooking.com:

Alert: The Best Circle Cards in Town! ?? ?Lots of ratios in a pizza pie. ?Get ready to eat pizza pie until you can’t even comprehend what an irrational number is. #overnightprints #circlecards #piday2018

A post shared by Overnight Prints (@overnightprints) on Mar 14, 2018 at 8:02am PDT

Ingredients:
1	Prepared pizza dough
1/2	Cup of your favorite marinara sauce
8	Ounces burrata cheese
1	3-ounce package prosciutto
	Handful of fresh basil
	Handful of fried/torn into pieces red pepper flakes

Directions:
Preheat oven to 500 degrees. On a lightly floured surface, toss and shape the dough. Spread pizza sauce all around the dough, leaving just a bit of crust uncovered. Put pizza dough in oven and let cook at 500 degrees for 10 minutes. After 10 minutes, pull pizza out and sprinkle with creamy burrata on top. Place pizza back in the oven for 3 to 4 minutes. When cheese begins to melt, take the pizza out and top with prosciutto and fried basil, salt and red pepper flakes. Cut into 6-8 slices and serve immediately.

Directions:

Preheat oven to 500 degrees.
On a lightly floured surface, toss and shape the dough.
Spread pizza sauce all around the dough, leaving just a bit of crust uncovered.
Put pizza dough in oven and let cook at 500 degrees for 10 minutes.
After 10 minutes, pull pizza out and sprinkle with creamy burrata on top.
Place pizza back in the oven for 3 to 4 minutes.
When cheese begins to melt, take the pizza out and top with prosciutto and fried basil, salt and red pepper flakes.
Cut into 6-8 slices and serve immediately.

Homemade Deep Dish Apple Pie

Lastly, is this custom and delectable Homemade Deep Dish Apple Pie recipe from sallysbakingaddiction.com:

You can’t make circle cards without Pi(e) ?Happy Pi Day! ??? #piday #circlecards #overnightprints ⠀

A post shared by Overnight Prints (@overnightprints) on Mar 14, 2018 at 7:35pm PDT

Ingredients:
1	Homemade pie crust
6	Large apples, cored, peeled and sliced into ¼ inch slices
1/2	Cup granulated sugar
1/4	Cup all-purpose flour
1	Lemon for zest and juice (2tsp zest & 2 tbsp juice)
1 1/2	Teaspoon ground allspice
1 1/2	Ground cloves
1 1/2	Ground nutmeg
1	Large egg, beaten with 1 tsbsp milk
	Coarse sugar for sprinkling on crust

Directions:
Place crust for bottom portion of pie in deep-dish pan, tuck in with fingers. In large bowl, stir in apple slices, sugar, flour, lemon zest, lemon juice, cinnamon, allspice, cloves and nutmeg. Preheat oven to 400 degree. Spoon in filling and discard leftover juices. Place crust for top portion of pie on top of fruit filling, use small paring knife to trim off excess dough. Cut slits in top for steam vents. Crimp or flute edges to seal. Lightly brush top of pie crust with egg wash. Sprinkle top with coarse sugar. Place on large baking sheet and bake for 25 minutes. Keeping the pie in the oven, turn temperature down to 375 degrees and bake for an additional 30 to 35 minutes. Let pie sit for 3 hours at room temperature before serving.

Directions:

Place crust for bottom portion of pie in deep-dish pan, tuck in with fingers.
In large bowl, stir in apple slices, sugar, flour, lemon zest, lemon juice, cinnamon, allspice, cloves and nutmeg.
Preheat oven to 400 degree.
Spoon in filling and discard leftover juices.
Place crust for top portion of pie on top of fruit filling, use small paring knife to trim off excess dough.
Cut slits in top for steam vents.
Crimp or flute edges to seal.
Lightly brush top of pie crust with egg wash. Sprinkle top with coarse sugar.
Place on large baking sheet and bake for 25 minutes.
Keeping the pie in the oven, turn temperature down to 375 degrees and bake for an additional 30 to 35 minutes.
Let pie sit for 3 hours at room temperature before serving.

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Pi Day Recipes