Happy Pi Day! Pi, as we're sure you all know, is the ratio of a circle's circumference to its diameter, which is 3.14 in decimal form. It's actually more like 3.1415926, and can be calculated to many, many more digits because it's an irrational number. But we'll stick with 3.14 because it corresponds with March 14, which brings us back to Pi Day. Sure, you could celebrate today with a compass and calculator in hand, but we'd rather do so with a spatula and apron. Today, we're making pies for Pi day. And these pies are relatively healthy—straight from the recipe cards of our Eat + Run nutrition experts. So indulge a little, and if you feel compelled to incorporate math, measure the pi of the pie before chowing down.
The following recipes are perfect for Pi Day or any day:
Bonnie Taub-Dix's Mixed Fruit Cobbler (that looks an awful lot like a pie)
Plus, tips and tricks for any pie
David Katz's Pumpkin Pie
For the filling:
2 1/2 cups canned 100% pumpkin
1 cup fat-free sweetened condensed milk
2 tablespoons dark rum
1 1/2 teaspoons ground cinnamon
1/2 teaspoon ground allspice
For the crust:
2 cups regular puffins corn cereal (Barbara's Bakery)
1 cup chopped pecans
2 tablespoons packed brown sugar
1/4 cup melted Smart Balance butter
Heat the oven to 350 F.
In food processor, finely grind puffins, pecans and brown sugar.
Add melted Smart Balance, and process again.
Place the crumbs at the bottom of a lightly greased (canola oil) 10-inch baking pan, and press down firmly with your fingers to make a compact crust.
Place filling ingredients (the first 6 listed) in a bowl, and with an electric mixer, beat until creamy.
Pour the creamy pumpkin custard on top of the crust.
Bake for 40 minutes.
[Read more from David Katz.]
Heather Bauer's Blackberry Pie
For the dough:
1/2 cup maple syrup
1/2 cup olive oil
2 teaspoons chia seeds, grounded
1 teaspoon vanilla extract
3 cups whole oat flour (gluten-free, if you desire)
1/2 teaspoon sea salt
In a medium bowl, mix maple syrup, oil, vanilla and ground chia with a spatula.
Add oat flour and salt, and mix until the dough forms.
Portion dough into 4 pieces, and wrap separately in plastic wrap.
Refrigerate for about 30 minutes.
For the filling:
1 cup frozen organic blackberries, thawed
2 tablespoons chia seeds, whole
2 teaspoons maple syrup
juice of 1/2 lemon
In a bowl, place blackberries, chia, maple syrup and lemon juice, and crush them with a fork. The mixture should be very chunky.
Let set for about 20 min.
Heat oven to 350 F while dough chills and filling sets.
In a 9-inch pie pan, spread the dough evenly and bake it for 8 minutes.
Add the filling to the dough, and place it back in the oven for an additional 8 minutes.
[Read more from Heather Bauer.]
Mitzi Dulan's Sweet Potato Pie
2 cups mashed sweet potatoes
1/4 pound butter, softened
2 eggs, separated
1 cup packed brown sugar
1/4 teaspoon salt
1/2 teaspoon ground ginger
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 cup evaporated milk
1/4 cup white sugar
1 (9 inch) unbaked pie crust
Heat oven to 400 F.
Combine sweet potatoes, butter, egg yolks, brown sugar, salt, ginger, cinnamon, nutmeg and evaporated milk, and mix together.
Form stiff peaks by beating egg whites; then add 1/4 cup sugar and fold into sweet potato mixture.
Pour mixture into pie shell and bake at 400 F for 10 minutes. Reduce heat, and bake at 350 F for 30 minutes or until firm.
[Read more from Mitzi Dulan.]
Keri Glassman's Mini "American" Pies
4 ounces crème fraiche
4 ounces low-fat sour cream
16 ounces low-fat strawberry yogurt
1 pint strawberries, sliced lengthwise
1 pint blueberries
4 clear cups
Mix the crème fraiche, sour cream and yogurt. For a picnic, store in an airtight container in your cooler until you are ready to serve.
When you are ready to serve, layer the yogurt mixture, strawberries, yogurt and blueberries in the cups to make a beautiful parfait. Garnish with a few extra berries.