Monday, March 14, 2011

It's The Year of the Pie

So I guess when you think of the word pie you think of something yummy, yummy. Something warm with a scoop of ice cream on top. But to be fair, there are other people who hear the word and think of mathematical equations. The second group mentioned have their day also. It's called Pi Day.

Pi Day is a holiday commemorating the mathematical constant π (pi). Pi Day is celebrated on March 14 (or 3/14 in month/day date format), since 3, 1 and 4 are the three most significant digits of π in the decimal form. In 2009, the United States House of Representatives supported the designation of Pi Day.

But . . . . . . . . . . . .


This is also the year of the REAL pie. The one that you create and want to share with others for their enjoyment.

But lets get down to the nitty gritty. Everyone thinks they have the best pie recipe. It may be one they ran across by accident, or one they inherited from their ancestors. Or maybe even one from Sara Lee. Whatever the case, let's get a contest going! We never see each other enough. Maybe we could get together and all bring what we think is the BEST PIE EVER!

CHALLENGE FOR THE YEAR : Let's all learn to make delicious pies this year. My challenge, which I will share with you, will be to make these pies gluten & dairy free! Here's one that looks totally sinful!

Chocolate Peanut Butter Truffle Pie


Crust1box Pillsbury® refrigerated pie crusts, softened as directed on box
Truffle Filling1/2cup whipping cream
1cup dark chocolate chips
1/2teaspoon vanilla
Peanut Butter Filling1cup whipping cream
1package (8 oz) cream cheese, softened
1cup creamy peanut butter
1cup powdered sugar
Topping1/4cup dark chocolate chips
1tablespoon shortening
2tablespoons coarsely chopped salted peanuts


Heat oven to 450°F. Bake pie crust as directed on box for One-Crust Baked Shell, using 9-inch glass pie plate. Cool completely on cooling rack, about 15 minutes.

Meanwhile, in 2-quart saucepan, heat 1/2 cup whipping cream over medium-high heat until hot. Remove from heat; stir in 1 cup chocolate chips and the vanilla until smooth. Spread truffle filling in bottom of baked crust. Freeze 15 minutes.
Meanwhile, in medium bowl, beat 1 cup whipping cream with electric mixer on high speed until stiff peaks form. Set aside. In another medium bowl, beat cream cheese, peanut butter and powdered sugar with electric mixer on medium speed until smooth; fold in whipped cream. Carefully spread over truffle filling. Refrigerate until set, about 2 hours.

In small microwavable bowl, microwave 1/4 cup chocolate chips and the shortening uncovered on High 30 to 60 seconds, stirring every 15 seconds, until melted. Drizzle chocolate over pie; sprinkle with peanuts. Cut into wedges to serve. Cover and refrigerate any remaining pie.

High Altitude (3500-6500 ft):
No change.

Nutritional Information:

1 Serving (1 Serving)Calories 520(Calories from Fat 340),Total Fat 38g(Saturated Fat 17g,Trans Fat 1/2g),Cholesterol 55mg;Sodium 270mg;Total Carbohydrate 35g(Dietary Fiber 2g,Sugars 21g),Protein 9g;Percent Daily Value*:Calcium ;Exchanges:1/2 Starch;0 Fruit;2 Other Carbohydrate;0 Skim Milk;0 Low-Fat Milk;0 Milk;0 Vegetable;0 Very Lean Meat;0 Lean Meat;1 High-Fat Meat;6 Fat;Carbohydrate Choices:2;*Percent Daily Values are based on a 2,000 calorie diet.

No comments:

Post a Comment