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!
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