March 14 is National Pi Day! Not everyone loves math, but everyone loves a sweet treat, so celebrate Pi Day the fun way by trying out some of these easy, mouth-watering pie recipes.
Peanut Butter Pie
Ingredients
- 1 (8-ounce) package cream cheese, softened
- ½ cup creamy peanut butter
- ½ cup confectioners’ sugar
- 1 (16-ounce) container frozen whipped topping, thawed, divided
- 1 (9-inch) prepared graham cracker crust
- 15 miniature chocolate-covered peanut butter cups (such as Reese’s), unwrapped
Instructions
- Mix cream cheese, peanut butter and confectioners’ sugar together until smooth. Fold in 1/2 of the whipped topping, then spoon the mixture into graham cracker crust.
- Spread remaining whipped topping over the peanut butter mixture and garnish with peanut butter cups. Chill for at least 2 hours or overnight before serving.
Key Lime Pie
Ingredients
- 3 cups sweetened condensed milk
- ¾ cup key lime juice
- ½ cup sour cream
- 1 tablespoon grated lime zest
- 1 (9-inch) prepared graham cracker crust
Instructions
- Preheat the oven to 350 degrees F (175 degrees C).
- Combine condensed milk, key lime juice, sour cream and lime zest in a bowl; mix well. Pour into graham cracker crust; place pie on a baking sheet.
- Bake in the preheated oven for 5-8 minutes, until tiny pinhole bubbles burst on the surface of the pie. The filling will be wobbly but not browned.
- Transfer pie to a wire rack to cool, then thoroughly chill pie in the refrigerator before serving, about 1 hour. Garnish with lime slices and whipped cream, if desired.
Blueberry Cream Cheese Pie
Ingredients
- 1 cup all-purpose flour
- ¾ cup chopped pecans
- ½ cup butter, melted
- 4 cups blueberries
- 1 cup white sugar
- 2 tablespoons cornstarch
- 1 teaspoon lemon juice
- 1 (8-ounce) package cream cheese, softened
- 1 (14-ounce) can sweetened condensed milk
- ⅓ cup lemon juice
Instructions
- Preheat the oven to 300 degrees F (150 degrees C).
- Mix flour, pecans and butter in a bowl. Press dough into a 9×13-inch baking dish to form a crust.
- Bake in preheated oven until golden brown, about 30 minutes. Allow crust to cool completely.
- Meanwhile, heat blueberries, sugar, cornstarch and 1 teaspoon lemon juice in a saucepan over medium heat until berries burst and juice thickens, about 10 minutes. Allow blueberry sauce to cool completely.
- Beat cream cheese until fluffy. Add sweetened condensed milk and blend well. Stir in 1/3 cup lemon juice. Pour cream cheese filling into cooled crust and spread blueberry sauce over cream cheese. Chill in refrigerator for at least 2 hours before serving.
We hope you try out at least one of these deliciously simple pie recipes. See? Math can be pretty sweet!
Written By Madison Manczko ’24, S.I. Newhouse School of Public Communications