To promote last week’s page about Pi Day, I posted pictures on social media of some of the pies I’ve previously made and written about for my annual homage to Pi Day. As a result, numerous people have asked me to reshare some of those recipes and I am happy to share those today.
From tasteofhome.com
In a large bowl, beat cream cheese, confectioners sugar and 1 cup Nutella until smooth. Fold in whipped topping. Spread evenly into crust.
Warm remaining Nutella in microwave for 15-20 seconds; drizzle over pie. Refrigerate at least 4 hours or overnight.
By Alex Guarnaschelli
Crust:
Filling:
To serve:
Fresh grapefruit segments from 1 pink grapefruit
3 cups unsweetened whipped cream, optional
Make the crust:
Preheat the oven to 350 degrees. Brush the bottom and sides of a 9-inch pie dish with some melted butter and set aside.
In a medium bowl, combine the graham cracker crumbs, sugar, cinnamon, ginger, a pinch of salt and the rest of the melted butter. The texture should resemble wet sand. Use the bottom of a glass or measuring cup to press the crust into an even layer on the bottom and up the sides of the prepared pie dish. Place the dish on a sheet pan and bake until the crust firms and browns lightly, 10 to 12 minutes. Remove from the oven and let cool.
Make the filling:
In a medium bowl, combine the condensed milk, sour cream, grapefruit juice, lime zest and lime juice.
Bake the pie:
Pour the filling into the crust and jiggle the dish to smooth evenly. Place onto a sheet pan and bake in the center of the oven until firm, 18 to 20 minutes. Let cool on a wire rack for at least 2 hours. Chill in the fridge.
To serve:
Cut the pie into wedges and serve with grapefruit segments and whipped cream if desired.
From southernliving.com
Make crust:
Preheat the oven to 350 degrees. Stir together crushed crackers, melted butter, sugar and egg white in a medium bowl until combined. Transfer mixture to a 9-inch glass pie plate; firmly press on bottom and sides. Freeze for 10 minutes.
Bake pie crust:
Bake in a preheated oven until the crust is lightly browned, about 20 minutes. Transfer to a wire rack; cool slightly, about 10 minutes.
Mix pie filling:
Meanwhile, whisk together condensed milk and egg yolks until smooth. Whisk in lime juice and lemon juice until combined. Pour lime mixture into the warm crust.
Bake whole pie:
Bake at 350 degrees until the center is just set, about 15 minutes. Transfer to a wire rack; cool for 1 hour. Refrigerate until chilled, about 2 hours.
Top with whipped cream:
Beat cream and powdered sugar in a large bowl with an electric mixer on high speed until stiff peaks form, about 2 minutes.
Spread whipped cream topping over chilled pie, leaving about a ½-inch border of custard showing around the crust. Garnish with lemon and lime zests, if desired. Pie can be stored, covered, without whipped cream topping, in the refrigerator for up to 4 days. Spread with topping just before serving.
