The Sweet Life Of Pi and Pie

Today is National Pi Day. March 14, also 3.14. I’m not much of a mathematician, but I’m down for any reason to have pie. And believe it or not, I have a lot in common with pie and Pi. We’re both round. Sometimes sweet, sometimes savory. We’re both irrational and we never settle into a permanent repeating pattern. Ha ha ha!

I was so torn between what kind of pie to make. I really couldn’t decide so I made two different pies. That turned out to be a great decision. A dark chocolate espresso cream pie and a coconut cream pie. My girls and I had a pie party this evening! Nothing better than food and family. Spoiler alert – the dark chocolate espresso cream pie was my favorite.

Everything from the crust to the fillings to the real whipped cream. This is the real deal. And I think it was worth the effort and calories. What’s your favorite kind of pie? Sweet and fluffy or savory and hearty? I hope however you celebrate Pi Day, it’s endless fun!

Coconut Cream Pie:

1 pie crust, blind baked

2 2/3 cups whole milk

1 egg

2/3 cup sugar

1/4 cup cornstarch

A pinch of salt

1 tsp coconut extract

1 cup sweetened coconut

Whipped Cream:

1 cup heavy whipping cream

2 Tbsp sugar

1/2 tsp vanilla or coconut extract

1 cup toasted coconut for garnish

In a medium saucepan combine milk, egg, sugar, cornstarch, and salt. Whisk over medium heat until it thickens. Remove from heat and stir in extract and coconut. Pour into baked pie shell. Smooth top and cool at room temperature for 30 minutes. Lay plastic wrap or foil over top and refrigerate for at least 2 hours. To make whipped cream, chill metal bowl and beaters for 30 minutes prior to making. Pour cream and sugar into bowl and begin beating or whisking at high speed until stiff peaks form. Add in extract and finish whisking or beating for 30 seconds. Remove pie from refrigerator and cover pie with whipped cream and toasted coconut garnish. Serve immediately or chill until ready to eat.

Dark Chocolate Espresso Cream Pie

1 pie shell, blind baked

2 Tbsp cornstarch

2 Tbsp flour

1 cup sugar

1/4 cup dark cocoa

1 Tbsp espresso powder

A pinch of salt

2 cups whole milk

3 egg yolks

2 Tbsp butter

1 tsp vanilla extract

In a medium saucepan whisk cornstarch, flour, sugar, cocoa, espresso powder, and salt together. Slowly whisk in milk and egg yolks and fully combine. Continuously whisk over medium heat until mixture thickens. Remove from heat and stir in butter and vanilla extract. Pour into baked pie shell. Cool at room temperature for 30 minutes. Then refrigerate pie for at least 2 hours to completely cool and set. Top with whipped cream and garnish with chocolate curls if desired. Enjoy!