Today is the sixth anniversary of Bite by Bite, my food and travel page. It’s still hard to believe that I’ve become a food columnist. It’s been a rewarding and fun ride.
When the local newspaper publisher contacted me in early 2020 saying she wanted to start a food page in the paper and that someone had suggested me as the possible candidate, I was flattered yet nervous too. It sounded like a fun, new challenge, but would I have time for it? Little did I know then just how much time I’d soon have as we collectively entered the global pandemic.
I never imagined being a food writer, yet I have thoroughly enjoyed it. It’s been quite fun, though it is occasionally challenging and has definitely pushed me out of my comfort zone more than once. I’ve said before that I have no formal training when it comes to cooking. I’m simply a home cook who enjoys the myriad food-related TV shows, blogs and podcasts available to us today.
I wrote about pie in my first “Bite by Bite” because it was published on March 15, 2020, the day after Pi Day on March 14. If you’re not familiar, Pi Day is the annual, international celebration of the mathematical constant π (pi). What is pi, you ask? When a circle’s circumference is divided by its diameter the answer is approximately 3.14 or pi. Always. I don’t know how it always works that way, but it does.
Pi Day is observed on March 14 (3-14) because three, one and four are the first three significant digits of π. While Pi Day has generally been observed by math aficionados since it became a thing, over time it has been co-opted by pie-lovers. Get it? Pi Day … Pie Day. Hmmm. Now we’re talking.
Once I discovered the existence of Pi Day I decided it was my responsibility – dare I even say culinary duty? – to observe it gleefully each year with a piece of pie and a cup of coffee, no matter where I am.
It has become my tradition each year to write about pie for the anniversary of Bite by Bite. I started off with sweet pies, naturally, and then threw a few savory pies into the mix as well. I’ve written about Texas Trash Pie, Pina Colada Icebox Pie, Creamy Hazelnut Pie, Classic Chicken Pot Pie, Grapefruit Lime Pie, Cheeseburger Pie, Atlantic Beach Pie and Bottle of Wine Chocolate Pie.
This year I made two pies – Chocolate Chip Cookie Dough Pie and Lemon Pie. I was a little underwhelmed with the Chocolate Chip Cookie Dough Pie, but the Lemon Pie was excellent and I do recommend it. Happy Pi Day and Happy 6th Anniversary Bite by Bite!
From Facebook (Everyday Eats With Emma)
Preheat the oven to 350 degrees.
Mix butter and brown sugar until creamy. Add in flour, chocolate chips, vanilla and condensed milk. Stir until it's all combined.
Pour into the pie crust. Bake for 25-30 minutes. Let it cool before serving.
Optional:
You can use a graham cracker crust if you want.
Add nuts for some crunch if you like.
Serve with a scoop of vanilla ice cream or whipped cream.
by Joanna Gaines
Lemon Pie:
Whipped Cream Topping:
Garnish:
Preheat the oven to 350 degrees. Lightly spray a 9-inch pie plate with vegetable oil.
In a large bowl, combine the crushed graham crackers and ⅓ cup of the sugar and stir to blend. Stir in the melted butter until well blended. Press the cracker mixture onto the bottom and up the sides of the prepared pie plate. Bake until firm, about 8 minutes.
Meanwhile, in a stand mixer fitted with the paddle attachment (or in a large bowl with a handheld electric mixer), beat the condensed milk, egg yolks, lemon juice and salt on medium speed for 4 minutes.
Pour the mixture into the baked pie crust. Return to the oven and bake until the center is set when the pan is gently nudged, about 10 minutes.
Cool the pie on a rack for 30 minutes. Place in the refrigerator until set, at least 1 hour and up to 3 days.
Just before serving, make the whipped cream topping: In a medium bowl, with a handheld electric mixer, beat the cream, sugar and vanilla on high speed until fluffy and the cream holds a soft peak when you pull the beater out of the bowl.
Spread the cream on the cooled pie. Garnish with fresh lemon slices, a sprinkle of lemon zest and mint sprigs.
