Pi Day is coming pi as in 3.14… and March 14th being 3/14…and, because it conveniently falls on a Saturday this year, we were obligated have a pie party in celebration!!
My friend and fellow blogger, Barbara from Mantel and Table, is hosting a pi(e) party on the west coast simultaneously and we will share the results from both next week, but in the meantime you can see her preview post with her easy shortbread crust recipe here.
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I am currently up to my eyeballs in flour here, and cranking out my easy vodka crust (recipe here) for many of the pies, but wanted to give you a sneak preview of my pie party prep.
My favorite King Arthur rolling mat is indispensable in rolling out dough of any kind - pie crust, cookies, whatever!
I sent out the invitations by evite… I know, not as gracious as snail mail delivery, but way more efficient and helpful as they automatically send reminders to guests a couple days before the party so everyone remembers, and they keep a tally of RSVP’s so everyone can see who else will be there.
I personally don’t really care about RSVP’s as I’m going to make enough food to feed a crowd regardless - because I just like to bake and can’t resist the opportunity to try a bunch of new things.
Then, because it is feeling like spring - as evidenced by the first sign of spring: snow melt over the septic tank LOL - I ordered a pretty spring tablecloth to go with the Pi day napkins for the event. The tablecloth comes in a bunch of different patterns and sizes…I will be back the next time I need to expand my tablecloth wardrobe :).
We’ve hosted a fall pie party several times and we’ll be reprising a couple of the popular pies from those again…notably, key lime with raspberry coulis, and chocolate cream pie.
key lime pie with graham cracker crust chillin’ in the fridge
But I wanted to change it up with some more spring-like options - or at least some new flavors.
My favorite restaurant dessert from my youth was the Chart House mud pie, and I happen to have a recipe stashed away. It is a super simple ice cream pie with a cookie crust and homemade hot fudge topping, and it lives in the freezer, so a natural candidate for a make-ahead option.
I’m also debuting a grasshopper pie, so named for the color NOT the insect, which dovetails nicely with the St. Patricks Day holiday coming on the heels of pi day.
And what could be more reminiscent of spring than mud and grasshoppers?!
We’re also making a triple coconut cream pie - coconut in the crust, filling, and toasted coconut sprinkle on top. Toasting coconut is a tricky business, as it turns out - you have to watch it like a hawk or it will burn, but…we have success!
My filling is bright yellow due to the very potent color of the egg yolks. We get our eggs from a local friend with chickens and they are the BEST! (Thanks, Mila!!) Crunchy toasted coconut offers a nice texture contrast to the creamy pie.
I am trying out a ricotta pie this time too. I’m not sure I’ve ever made one, but they seem to be an Easter/spring staple for Italian celebrations, and what’s not to like? It is a cheesecake like option but with ricotta instead of cream cheese and a “pie" title so it fits the bill.
We’ll also be making banana cream pie and lemon meringue pie - two of my personal favorites.
For Pi Day, I’m trying out little round “hand pies” with blueberry and apple fillings just for fun and to have a different size and presentation for the buffet table.
And finally, I’m making a raspberry almond tart because raspberries feel more seasonally appropriate and the tart makes a pretty presentation. I would argue that a tart is basically a pie - it is like a pie in that it involves a crust and a filling.
Other than the container being called a tart pan, I don’t really see the difference - and I’ve run out of pie plates, so tart pan it is. I’m technically making the lemon meringue pie in a tart dish as well, and the ricotta pie in a cake pan, soooo….po-tay-to, po-tah-to!
I’ve just finished all the pre-baked crusts now for all the pies/tart…they range from our vodka crust for the lemon meringue and chocolate cream, to a Nilla wafer crust for the banana cream, and an almond crust for the raspberry tart!
We’ll be back next week with the pretty pictures from the party and all the recipe links.
Happy almost Pi Day!!
