Pi Day recipes for the bold baker

In case you didn’t know, it’s Pi Day! A.K.A. March 14th or 3.14. Today is the perfect excuse to get out all your baking gear and dive into a new pie recipe.  

We’ve gathered some unique and delicious pie recipes that are ready to be brought to life for pie day! 

 

Matcha Pie 

INGREDIENTS 

• ⅔ cup/133 grams granulated sugar – SGC# 051755

• 1 ½ tablespoons flour – SGC# 053330

• ¼ teaspoon salt – SGC# 052100

• 2 teaspoons matcha powder – SGC# 662428

• ½ cup/113 grams/1 stick unsalted butter, melted – SGC# 054130 

• 3 eggs, plus 1 egg yolk – SGC# 193001

• 2 cups/470 milliliters heavy cream – SGC# 195487

• ½ teaspoon vanilla extract – SGC# 169243

• 1 pie shell – SGC# 061366

•  Whipped cream, for serving (optional) – SGC# 660449

PREPARATION 

1. Heat the oven to 325 degrees. Whisk together sugar, flour, salt and matcha powder. 

2. Stir in butter, then beat in 3 eggs and 1 egg yolk, one at a time. Beat a couple of minutes more, stir in the cream and vanilla and strain into the pie shell. 

3. Bake about 50 minutes, rotating it 180 degrees after about 35 minutes, until set around the edges but still wobbly in the center. Allow it to cool. 

 

Cinnamon Toast Crunch Pie 

INGREDIENTS 

Cereal Cream: 

• 1 ½ cup Cinnamon Toast Crunch cereal – SGC# 553182

• 1 ½ cup heavy cream – SGC# 195487

CRUST: 

• 4 cups Cinnamon Toast Crunch cereal –  SGC# 553182

• 3 Tablespoons brown sugar – SGC# 051755

• ½ teaspoon cinnamon – SGC# 170084

• 7 Tablespoons butter melted – SGC# 054130 

FILLING: 

• ½ cup powdered sugar – SGC# 055442

• 1 ½ teaspoon vanilla – SGC# 169243

• 16 ounces cream cheese – SGC# 474453

• ½ cup granulated sugar – SGC# 051755

• 2 Tablespoons sour cream — SGC #193046

• Pinch of salt – SGC# 052100

• 1 teaspoon cinnamon – SGC# 170084

CRUNCHIES: 

• 1 ½ cup Cinnamon Toast Crunch cereal –  SGC# 553182

• 1 Tablespoon milk powder – SGC# 406006

• 1 Tablespoon sugar – SGC# 051755

• 2 Tablespoons butter melted – SGC# 054130 

 

INSTRUCTIONS 

Make the Cereal Cream: 

1. Pour the cereal into a medium bowl. Pour the heavy cream over the cereal, stirring to coat the cereal. Allow cereal cream mixture to soak in the refrigerator for 30-45 minutes, while you make the crust. 

Make the Crust: 

2. In a food processor (or a plastic ziplock bag with a rolling pin), finely crush the cereal. Pour crushed cereal into a mixing bowl. Add the sugar, cinnamon and melted butter, stirring until combined. Press mixture into the bottom and up the sides of a 9-inch pie dish; refrigerate. 

Make the Filling: 

3. Strain the soggy cereal from the heavy cream. Pour cereal cream into the bowl of a stand mixer, fitted with the whisk attachment. Whip the cream until soft peaks form. Add the powdered sugar and vanilla and continue whipping until stiff peaks form. Transfer whipped cream to another bowl. 

4. Return bowl to stand mixer and replace whisk attachment with paddle attachment. To the bowl, add the cream cheese, granulated sugar, sour cream and salt. Beat on high until smooth and combined. 

5. Add 1 cup of the whipped cream to the cream cheese mixture, mixing until combined. Remove bowl from stand mixer and fold in another cup of the whipped cream. Reserve the rest of the whipped cream for the top of the pie. 

6. Remove one cup of the filling to a separate bowl. Spread the remaining filling evenly into the pie crust. 

7. Stir cinnamon into the one cup reserved filling. Spread cinnamon filling evenly over the filling. Refrigerate for at least 4 hours, or overnight. 

Make the Crunchies: 

8. Preheat the oven to 275ºF and line a baking sheet with parchment paper. Pour the cereal into a medium bowl and slightly crush them with your hands. Add the milk powder and sugar, tossing to mix. Add the butter and toss to coat--small clusters should form as the ingredients bind together. 

9. Scatter the clusters evenly on the baking sheet. Bake in the oven for 20 minutes, or until nicely toasted. Cool the clusters completely. 

10. Decorate the pie with the reserved whipped cream and cooled cereal crunchies.  

Coconut Cream Pie 

THE COCONUT CREAM PIE 

• 1 pre-made Pie Crust – SGC# 061366

• 3/4 Cup of Granulated Sugar – SGC# 051755

• 1/3 Cup of Cornstarch – SGC# 053199 

• 3 Cup of Half & Half – SGC# 167068

• 2 Egg Yolks – SGC# 193001

• 1 Egg – SGC# 193001

• 1 Cup of Sweetened Shredded Coconut – SGC# 146308

• 1 Tablespoon of Vanilla – SGC# 169243

 

THE WHIPPED COCONUT TOPPING 

• 2 Cups of Heavy Cream, Chilled – SGC# 195487

• 1/2 Cup of Granulated Sugar – SGC# 051755

• 1 Tablespoon of Vanilla – SGC# 169243

• 1/2 Teaspoon of Coconut Extract – SGC# 602252

• 1/4 Cup of Sweetened Shredded Coconut, Toasted (Optional) – SGC# 146308

 

FOR THE COCONUT CREAM PIE 

1. Preheat your oven to 400 degrees F. 

2. If using a refrigerated pie crust, make sure to let it come to room temperature. 

3. Roll it out and press into your pan cutting off any extra hang off, and poke a fork all over your pie crust, bake on the lower rack of your oven for about 10-12 minutes or until golden brown, let cool completely. 

4. In a large saucepan, combine your sugar, egg, egg yolks, cornstarch and half & half, and bring to a boil over medium heat for 1 minute making sure to whisk for the whole time. 

5. Remove your pan from the heat and stir in your sweetened shredded coconut and vanilla and stir. 

6. Pour into your pie crust, and chill completely to firm up (stuck mine in the fridge for a couple of hours) 

 

FOR THE WHIPPED COCONUT TOPPING 

7. With a handheld or stand mixer with whisk attachment, place your chilled heavy cream into your bowl and whisk until it starts to thicken, then add your sugar, vanilla and coconut extract and continue to whisk until stiff peaks form. 

8. Spread your coconut onto a baking sheet lined with aluminum foil and bake at 400 degrees F for 5-8 minutes, stirring occasionally and make sure to watch because it burns quickly, until they are toasted and delicious (This is Optional). 

9. You can pipe or spoon your whipped coconut topping onto your pie, and then sprinkle your toasted coconut on top, and enjoy! 

Creamy Sour Cream Lemon Pie 

INGREDIENTS

• pie crust – SGC# 061366

• 1 cup sugar – SGC# 051755

• 4 Tbsp cornstarch – SGC# 053199 

• 1 cup milk – SGC# 194563 

• 2 lemons juiced (about 1/2 cup of juice) – SGC# 082214

• 1 Tbsp lemon zest – SGC# 192676

• 3 large egg yolks, lightly beaten – SGC# 193001

• 4 Tbsp cold butter, cubed – SGC# 054130 

• 1 cup sour cream — SGC# 193046

• whipped cream (optional)  – SGC# 660449

 

INSTRUCTIONS

1. Preheat oven to 450 degrees F.  Line the frozen crust with heavy duty foil (or two sheets of regular foil) and fill with dried beans, rice, or pie weights.  Bake 8 minutes, remove weights and foil, bake another 5-7 minutes.  Cool completely. 

2. To a heavy bottomed saucepan, add sugar and cornstarch.  Whisk to combine and slowly whisk in milk and lemon juice.  Heat over MED-HIGH heat, stirring often, until mixture is thickened and bubbly.  Reduce heat down to LOW, and cook 2 minutes longer, stirring very often.  Remove from heat. 

3. Lightly beat eggs in a small mixing bowl.  Whisking continually, stir in a small amount of the hot lemon mixture (no need to measure), then return mixture to the hot saucepan. 

4. Heat pan over MED heat until it comes to a gentle boil, and continue to cook for 2 minutes.  Remove from heat again and stir in cubed butter and lemon zest.  Continue to cool, but don't stir. 

5. Cool mixture for about 30-40 minutes, then fold in sour cream until no white streaks remain.  Spoon mixture into the prepared pie crust and spread out evenly. 

6. Cool in the refrigerator for 4 hours (or more).  To serve, top with optional whipped cream and slice. 

Chocolate Salted Honey Pie 

INGREDIENTS

• pie crust, ready-made or homemade – SGC# 061366

• 1/2 cup browned butter, or regular melted butter – SGC# 054130 

• 3/4 cup granulated sugar – SGC# 051755

• 1 tsp vanilla bean paste – SGC# 056733

• 3/4 cup honey – SGC# 121889

• 2 tsp apple cider vinegar – SGC# 128210

• 2 tbsp white cornmeal – SGC# 053868

• 3 eggs – SGC#193001

• 1/4 tsp fine sea salt – SGC# 487000

• 1/2 cup cream, or half & half – SGC# 195487 SGC# 167068

• 1 oz baking chocolate, broken into small chunks 

• sea salt for sprinkling – SGC# 056334

INSTRUCTIONS

1. Preheat oven to 350F 

2. Prepare pie crust and place in pie dish. Refrigerate until ready to fill. 

3. Brown the butter. One finished, place the chocolate chunks in the hot butter and mix until completely melted. 

4. In medium bowl, combine sugar, butter/chocolate mixture, salt and cornmeal and mix until combined. 

5. Add honey, vanilla paste, and vinegar and mix until combined. 

6. Whisk the eggs in a separate small bowl, then add to mixture along with cream. Fold gently until combined. 

7. Pour into pie crust and attach pie shields if you have them. Use foil if needed. 

8. Bake on the lower oven rack for 40 mins. 

9. Move to middle rack, remove shields, and bake an additional 20 mins. 

10. Filling should puff up and be slightly wobbly in the center when done. 

11. Let cool for an hour, then sprinkle with sea salt as desired.