Pi Day 2012

Another year has passed and once more we were forced to eat pie in massive quantities.  How I love that peculiar little number that gives me such a splendid excuse to binge on pie once a year.  As always, we hosted our annual pie day party.  The pie line up featured lemon meringue, oreo, key lime, peach, pecan, berry cheesepie, banoffee (a brilliant combination of bananas and toffee), and caramel apple.  All were delicious.  I made the lemon meringue, oreo, and key lime (recipe here).  And as a bonus, tune in later this week for a german chocolate pie!

Oreo Pie

9 inch chocolate pie crust (I just bought mine, but I've made them before.  Just combine 1 C oreo crumbs, 3 Tbsp sugar, and 1/3 C melted butter.  Press into a pie pan and bake at 350 for 10 minutes)

8 oz cool whip

4 oz cream cheese (I buy the 1/3 fat kind, Neufchatel cheese)

4 oz instant chocolate pudding, prepared according to package instructions

Beat cream cheese and 1/2 of the cool whip.  Spread into pie crust.  Pour prepared pudding over cream cheese mixture.  Spread remaining cool whip over pudding.  Garnish with oreo crumbs and cookies.

Super easy!  And when you're making 3 pies, cleaning the house, and tending a 4 month baby, at least one of the 3 pies needs to be easy to make.

Lemon Meringue

1 Baked pastry shell (see my favorite recipe here)

3 eggs

1 1/2 C sugar

3 Tbsp flour

3 Tbsp cornstarch

dash of salt

1 1/2 C water

2 Tbsp butter

1-2 tsp lemon zest

1/3 C lemon juice

Separate egg yolks from whites.  Set whites aside for meringue, allow them to come to room temperature.  Beat egg yolks with a fork and set aside.

In a medium saucepan combine sugar, flour, cornstarch, and a dash of salt.  Gradually stir in 1 1/2 C water.  Cook over medium-high heat, stirring constantly, until mixture is thickened and bubbly.  Reduce heat and cook for 2 more minutes.  Remove from heat.  Gradually pour 1 C of hot filling into the egg yolks, whisking the eggs constantly.  Return egg yolk mixture to the saucepan.  Bring to a gentle boil.  Cook and stir 2 more minutes.  Remove from heat.  Stir in butter and lemon peel.  Stir in lemon juice.  Keep warm.

Meringue:

3 egg whites

1/2 tsp vanilla

1/4 tsp cream of tartar

6 Tbsp sugar

In a large mixing bowl, combine egg whites, vanilla, and cream of tartar.  Beat with an electric mixer until soft peaks form.  Gradually add sugar while beating on high speed for about 5 minutes or until whites form stiff, glossy peaks and all the sugar has dissolved.

Pour warm filling into pie crust.  Top with meringue, spreading to the edge of the crust to prevent the meringue from shrinking.  Bake for 15 minutes.  If desired, broil for an additional 1-2 minutes for browner meringue.  Cool on a wire rack for 1 hour.  Chill 3-6 hours before serving.

Recipe from Better Homes and Gardens Cook Book