After we’ve spent all of our money on gifts for the one we love, we can take a step back and enjoy a much more relaxed holiday. One that gives us a good reason to eat pie all day once a year.
Here are some unique pie recipes to make your Pi Day fun and exciting.
Banoffee (banana-toffee) pie
To make a ginger-graham cracker crust:
- Mix 1 and 1/2 cups of graham cracker crumbs with 1 cup of melted butter, 1/2 cup of sugar and 3 teaspoons of ground ginger.
- Put the mixture in a 9-inch pie plate and press evenly all around the bottom and up the sides.
- Put it in the refrigerator to set.
For the toffee:
- Put an unopened can of sweetened condensed milk into a pot of boiling water.
- Let it boil for three hours. Watch it closely and make sure you fill the pot with more water when it starts getting low.
- After the three hours are up, take the can out of the water and let it cool for 15 minutes.
Adding it all together:
- Remove the pie crust from the refrigerator.
- Open the can of boiled sweetened condensed milk and pour it into the crust. Let it cool down for 20 minutes.
- Slice two bananas and spread them over the toffee.
- Refrigerate the pie for at least an hour, then top with whipped cream and enjoy!
Piña colada cream pie
To make a ginger-graham cracker crust:
- Start with a traditional 9-inch graham cracker crust (store-bought or make your own).
- With an electric mixer, beat an 8-ounce package of cream cheese until fluffy and smooth.
- Add 1/4 cup of sugar, 1 teaspoon of rum extract and 1/2 teaspoon of clear vanilla extract to the cream cheese and continue beating.
For the cream:
- In a separate bowl, whip up 1 cup of heavy whipping cream with your electric mixer.
- Fold it into the cream cheese along with a 20-ounce can of crushed pineapple (drain out the liquid before adding it) and 1 cup of sweetened shredded coconut.
- Spread the mixture evenly on the graham cracker crust and refrigerate for a few hours.
- Just before serving, top the pie with some toasted coconut and whipped cream.
Peanut butter pie
- In a large bowl, combine an 8-ounce package of cream cheese, 1/2 cup of peanut butter and 1/2 cup of confectioners’ sugar.
- Mix all of it together until it’s smooth and creamy.
- Fold in half of a 16-ounce container of pre-whipped topping (like Cool Whip).
- Pour the mixture into a 9-inch traditional pie crust. Put it in the refrigerator for a few hours to set.
- Just before serving, top the pie with peanut butter cups (any size, you can leave them whole or chop them up) and the rest of the whipped topping.
Ginger-streusel pumpkin pie
- Preheat the oven to 350 degrees F.
- Unroll pie crust (store bought is fine or make your own) onto a 9-inch pie dish and trim it to be a finger-width larger than the outside edge of the dish.
- In a large bowl, combine 3 eggs, a 15-ounce can of pumpkin, 1 and 1/2 cups of heavy whipping cream, 1/2 cup of sugar, 1/4 cup of brown sugar (packed), 1 and 1/2 teaspoons of ground cinnamon, 1/2 teaspoon of salt, 1/4 teaspoon of allspice, 1/4 teaspoon of nutmeg and 1/4 teaspoon of cloves.
- Mix the ingredients well and pour into the crust. Bake for 40 minutes.
- While it’s in the oven, mix together 1 cup of all-purpose flour and 1/2 cup of brown sugar (packed).
- Cube 1/2 cup of cold butter and add it to the mix. Cut the butter into the mix with a pastry cutter or your hands until it’s crumbly.
- Add 1/2 cup of chopped walnuts and 1/3 cup of crystallized ginger (depending on the kind you have, you may need to chop it up).
- Stir it all together and sprinkle it over the top of the pie once it comes out of the oven.
- Bake for an additional 15 to 25 more minutes, checking on it every few minutes. Each time you check, insert a skewer or toothpick into the center and when it comes out clean, your pie is done. Let it cool and eat up!
The post Celebrate Pi Day with These Delicious Pie Recipes appeared first on Rent.com Blog.
