Happy Pi Day! (3.14)
It’s Pi Day, friends. And while technically that means a celebration of ” the mathematical constant that is the ratio of a circle’s circumference to its diameter and is approximately equal to 3.14159″ (thank you, Google!), when you love pie like I do, it’s also an opportunity (er, excuse?) to enjoy a bit or two of something delectable. Also, I’m feeling especially full of pie enthusiasm given that my book is the #1 selling pie book on Amazon on Pi Day (which Glenn lovingly photographed and surprised me with-he’s my biggest fan, truly). How cool is that?!
To that end, I’m sharing a spring-themed recipes from A Year of Pies with you here today. Frozen Strawberry Pie is my chilly homage to a close childhood friend, Erica, and a sweet, frosty way to get you pumped about spring (just a week away!). On Pi Day, I say, let them eat pie!!!
Frozen Strawberry Pie
This is my attempt at recreating a pie from my youth. When I was around 10 years old, my good friend Erica and her older sister made a yogurt and fresh strawberry frozen pie that was the very definition of spring. My version includes the addition of heavy cream and cradles the entire ethereal concoction in a homemade graham-cracker crust. While opting for a pre-made version might be tempting, resist! This crust is the absolute perfect ratio of sweet-crunchy harmony. Although Erica and I long ago fell out of touch, I like to think that, should she happen upon this recipe, she’d feel I did her beloved pie justice.
Makes: One 9-inch pie
You Will Need:
*Graham Cracker Crust (recipe follows)
*9-inch pie pan
*2 cups whole-milk vanilla yogurt
*3 tablespoons honey
*2 cups strawberries, hulled and sliced
*1 cup heavy cream
*1 teaspoon vanilla extract
Graham Cracker Crust
*8 ounces graham crackers (about 2 cups)
*8 tablespoons unsalted butter, melted
*2 tablespoons granulated sugar
*1/2 teaspoon sea salt
Optional garnish 1/2 cup strawberries, hulled and thinly sliced
Prepare the graham cracker crust
Preheat the oven to 350 degrees F.
Crush the graham crackers either by pulsing them in a food processor or placing them in in a plastic freezer bag and rolling over them with a rolling pin.
Combine the crushed graham crackers, melted butter, sugar, and salt in a medium-size bowl and stir until fully mixed.
Press the mixture into the 9-inch pie plate, covering the bottom evenly and pressing the crumbs halfway up the sides.
Bake the crust 10 minutes, then remove from the oven and cool completely before filling.
Prepare the filling
Combine the yogurt and honey in a large bowl. Stir in the 2 cups strawberries.
In a medium-size bowl, using a mixer or a whisk, beat the cream and vanilla until billowy peaks form.
Fold the whipped cream into the strawberry mixture.
Assemble the pie
Pour the filling mixture into the cooled crust. If desired, arrange sliced strawberries in a circle around the outer edge of the pie.
Freeze at least 4 hours before serving.