Math-lovers rejoice each March because they get to celebrate a particular irrational number and mathematical constant that is the ratio of a circle’s circumference to its diameter. Known more casually as pi (π), this infinite decimal is typically shortened to 3.14.
What does pi have to do with cooking, one may ask? Typically nothing, unless a person is calculating the size of a circular food. However, because the symbol is pronounced with the long “i” (as in eye), it is a homonym to pie, which is a dessert enjoyed in many households. Pie frequently is served on Pi Day, celebrated on March 14 (3/14).
Individuals who want a new pie to add to their recipe collections, which can be enjoyed on Pi Day, need look no further than this recipe for “Deep-Dish Peanut Butter Pie” from “Butter, Flour, Sugar, Joy” (Sourcebooks) by Danielle Kartes.
Deep-Dish Peanut Butter Pie
Yield: One, 9-inch pie
1 (3.4-ounce) box instant vanilla pudding
2 cups heavy cream
1 cup milk
1 cup crunchy peanut butter (use smooth, if preferred)
1 teaspoon vanilla extract
1 pinch salt
10 to 12 Biscoff® cookies, graham crackers, or crunch peanut butter cookies
4 tablespoons butter, melted
11⁄2 cups heavy whipping cream
3 tablespoons confectioners’ sugar
1. Whip the pudding mix with the cream and milk in a large mixing bowl, then add the peanut butter, vanilla, and salt. Continue mixing until it’s light and thick, roughly 2 to 3 minutes.
2. Crush the cookies in a bowl or Ziploc® bag and mix with the melted butter.
3. Press into the pie dish, then spoon the filling into the dish.
4. Whip the heavy whipping cream in the work bowl of your stand mixer, with a hand mixer, or by hand in a mixing bowl and confectioners’ sugar. Top the filling with the whipped cream.
5. Refrigerate at least 4 hours, but overnight is best. Serve and enjoy.
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