Pi represents the ratio of the circumference of a circle to its diameter and is equal to approximately 3.14159 (the number actually continues infinitely…. but I will never remember any more digits than that.) Pi day is celebrated each year on 3/14. This year is an extra special celebration because the date is 3/14/15 and represents the first 5 digits of the number instead of just 3 like most years. Yippee!
I could celebrate by calculating the circumference of circles but I would much rather make pie 🙂
Since I didn’t have an opportunity to actually bake anything this year, I thought that I would share a recipe for one of our family’s favorite pies – Juliet’s famous and super delicious “Green Pie.”
As everyone knows, my kids LOVE to draw. Last year, Juliet created a picture of a pie and decided that we simply HAD to make it.
She said that it was a chocolate pie with green frosting and chocolate sprinkles…. and she was going to call it “Green Pie.”
We started with our favorite recipe for S’more pie and “green-ified” it to match Juliet’s vision of “Green Pie.” The cool whip topping was dyed green and an all-important layer of chocolate sprinkles was lovingly scattered on top.
I think that we did a pretty good job 🙂
If you want to make your own super delicious “Green Pie,” here is the recipe!
JULIET’S GREEN PIE
Recipe by Juliet and Mommy (adapted from Keebler’s S’more pie recipe.)
1 pre-made Graham pie crust (I use Keebler’s crust with 2 extra servings… if you use a smaller version, you may have a little leftover filling)
16 regular marshmallows
½ cup milk
¾ cup heavy cream
1 cup milk chocolate chips (you could probably use semi-sweet if you wanted)
1 cup semi-sweet chocolate chips
1 tub (8 oz.) frozen non-dairy whipped topping, thawed, divided
1. Make Ganache Layer: Pour semi-sweet chocolate chips in medium bowl. Heat heavy cream in saucepan until just about to boil (or microwave for 45 seconds to 1 minute… watch carefully so it doesn’t start to boil over.) Pour warm cream over chocolate chips and let sit for 1 minute. Gently stir for a couple minutes until smooth.
Let ganache mixture cool for 10-15 minutes until slightly thickened and pour into pie crust. Smooth evenly along bottom and up the sides. If mixture is too thin to stick to sides, refrigerate the pie for a few minutes and try again. Cover and refrigerate for at least an hour to set.
2. Make Pie Filling: In medium saucepan, heat marshmallow and milk until melted and completely smooth – stirring frequently. Remove from heat and stir in the milk chocolate chips until melted and smooth. Cool to room temperature.
Fold 1 ½ cups whipped topping into cooled pie filling mixture. Pour evenly into pie crust. Smooth top with a spatula. Refrigerate for at least 3 hours or until set.
3. Finishing Touches: Add a small amount of green food coloring to the remaining whipped topping and gently fold with a spatula until color is evenly distributed. Spread green topping over pie. Use a small spoon to add decorative swirls if desired. Sprinkle with chocolate sprinkles. Store in refrigerator.
NOTES: Can be made a day ahead. Leftovers are usually good for 2-3 days. I usually like to make my own graham cracker crust but the pre-made version is fantastic for baking with kids (and it tastes good too.) Sometimes I also get a bigger tub of whipped topping so that I can pile on a nice rounded layer on top.
Enjoy! Happy Pi Day!!