Pi Day March 14, celebrate mathematical constant Pi

Pi Day is celebrated March 14th around the world. The Greek letter Pi is the symbol used in mathematics to represent a constant. It is ratio of the circumference of a circle to its diameter, which is approximately 3.14159. Pi has been calculated to over one trillion digits beyond its decimal point. Many people celebrate by eating pie.

Decadent Chocolate Pecan Pie


Prep time: 15 minutes

Cook time: 1 hour

Calories: 569

Ingredients: 12

Servings: 10

1 refrigerated pie crust, (from 14.1-ounce package)

1 cup semi-sweet chocolate chips

3 tablespoons milk

4 eggs

3 tablespoons butter, melted

2 teaspoons McCormick Pure Vanilla Extract

1 cup dark corn syrup

1 cup sugar

1/2 teaspoon McCormick Cinnamon, Ground

1/4 teaspoon McCormick Allspice, Ground

1/4 teaspoon salt

11/2 cups pecan halves

Preheat oven to 425 ∞F. Line 9-inch deep dish pie plate with pie crust. Bake 7 minutes. Remove crust from oven. Reduce oven temperature to 325 ∞F.

Meanwhile, microwave chocolate chips and milk in medium microwavable bowl on HIGH 1 to 11/2 minutes. Stir until smooth. Pour chocolate evenly over crust.

Beat eggs in large bowl. Add remaining ingredients; mix well. Slowly pour mixture over chocolate layer. Place ring of foil around edges of crust to prevent over-browning.

Bake 55 to 60 minutes or until filling is puffed and center is still soft enough to move when shaken gently. Cool completely on wire rack.

Mixed Berry Pie

Blueberries, raspberries and a touch of cinnamon make a luscious fruit filling combination for this fruit pie.

Prep time 15 minutes

Cook time: 1 hour

Calories: 409

Ingredients: 8

Servings: 8

1 package (14.1 ounces) refrigerated pie crusts, (2 crusts)

3/4 cup sugar

1/3 cup cornstarch

1 teaspoon McCormick Cinnamon, Ground

31/2 cups blueberries

11/2 cup raspberries

1 tablespoon lemon juice

2 tablespoons cold butter, cut into small pieces

Preheat oven to 400 ∞F. Prepare pie crust as directed on package for two-crust pie, using a 9-inch pie plate.

Mix sugar, cornstarch and cinnamon in large bowl. Add berries and lemon juice; toss gently. Spoon mixture into pastry-lined pie plate. Dot with butter. Top with second pie crust. Seal and flute edge. Cut small slits in top crust.

Bake 50 to 60 minutes until crust is golden brown and filling is bubbly. Cool on wire rack.

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