However you add ’em up, it’s good

Pi plateThere’s National Pie Day and there’s National Pi Day. Sure, National Pie Day is a concoction of the American Pie Council, which is linked to that pie crust ingredient Crisco, and is designed to promote pie and the ingredients used to make it. Commercial, yes, but I’m for anything that encourages the increased consumption of pie – especially in that dreary dessert period between the Christmas cookies and Girl Scout cookies.

So, on Saturday, make a pie. Even if you use the refrigerated pie crusts – it’s OK. If you make a fruit pie, it’s good for you. I plan to make a pie in honor of the neighbor who helped me finally discover the secrets of making a good pie crust. She could make pies in her sleep – she’s been doing it since she was a teenager – and makes learning really easy. From her, I learned that I did not need to beat the crust into submission with my rolling pin – it’s a pie crust, not a former boss. Deep cleaning breath now. My talented neighbor has been in the hospital recently, but is mending now, and I hope it won’t long before she’s back rolling out crust by the mile.

Stretch the metaphor and eat more pie by also celebrating National Pi Day, which is March 14. (Even if you’re not married to a math geek, like I am, I’m sure you can figure out why.) Pastry tastes a lot better than math. But you can mix the two, as you can see by the accompanying photo. Yes, it’s a pie plate with a pi theme.

Here’s a pie recipe from my friend Sheri. This pie has been known to cure broken bones – she brought it over after I fractured my wrist this summer. She thinks it’s named after a similar pie at the Raleigh restaurant, but she’s not sure about that.

Angus Barn Chocolate Pie

2 eggs
1 cup sugar
1 teaspoon vanilla extract
1 stick butter
2 foil-wrapped rectangles semi-sweet baking chocolate (4 squares) . . . (Nestles comes 4 rectangles to the box . . . enough for 2 pies.  Bakers comes 8 squares to the box . . . enough for 2 pies).
1 regular (not deep-dish) pie crust

Preheat oven to 350.  Beat eggs, then add sugar and vanilla.  Melt butter and chocolate together over low heat.  Let chocolate mixture cool somewhat, then pour chocolate mixture, small portions at a time, into egg mixture.  (You don’t want the chocolate to cook the eggs.)  Beat well after each addition.  Pour into pie shell.  Bake for 30 – 35 minutes at 350 F.  Serve with whipped cream.

(Note: filling will rise above crust, but will go back down once the pie is removed from oven and it cools.)

You can follow any responses to this entry through the RSS 2.0 feed.
You can leave a response, or create a trackback from your own site.

3 Responses to “However you add ’em up, it’s good”

  • Comment from Martha

    Ummm … May have to dig out the recipe for chocolate meringue pies this weekend.

  • Comment from June Lioret

    Your pie/pi ruminations were great — LOL-inspiring. I was a tad disappointed — I thought you would bake and show a pie with “pi” as some decoration. oh well; that’s truly nitpicking.

  • Comment from Debbie Moose

    You can’t have your pi in the sky…

    BTW, there was no photo of the blueberry pie because my neighbor ate it all.

Leave a Reply

XHTML: You can use these tags: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <s> <strike> <strong>