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Crazy for Crust

106
Mar 14

Pi Day Pie Party 2013

It’s here! It’s here! It’s finally here!

It’s Pi Day! The day math geeks everywhere pray to the Geometry Gods.

PiDay-Party

Are you as excited as I am for today? I hope so! I can’t wait to see all your pies!

We are having circles for breakfast, pies for dinner, and pie for dessert. And if you needs some fun activity ideas for today, go over and check out the Marie Callender’s Blog. I put together a whole Pi Day Activity post for them. It’s full of pi printables, pie coloring pages, and fun pi activities!

{Speaking of Marie Callender’s, besides providing a prize for the giveaway today, they are also offering a couponΒ for $1.50 off a Marie Callender’s Pie starting today! You’ll want to go print that coupon for sure!}

I made a printable for you too, with my favorite pi saying EVER.

pi irrational sign smaller

{Click here for the printable version.}

Let’s start the party!

Here are the rules:

  • You may link up to three (3) pies to the party. These can be old or new posts.
  • Your links MUST have a link back to me IN the post. You can use the button on my sidebar, or a text link, or you can copy/paste this statement: “I’m partying at the Pi Day Pie Party at Crazy for Crust today. Come party with us!”
  • If you don’t have a blog, no problem! Type your recipe in a comment!
  • Visit some of the links! That makes the party way more fun. πŸ™‚

Happy partying! The giveaway is under the party.



Ready for the giveaway? Let’s review the prizes:

 

pidayprizepack

 

There will be three (3) winners.

 

 

 

  • One winner will receive a coupon for a FREE Marie Callender’s frozen pie (any size, large or small)

 

 

Ways to gain entries: In addition to an easy entry and social media follows and shares, you can earn more entries by linking up pies to the linky party:

    • You may link up to three (3) pies, old or new. In the rafflecopter form, choose the options “I linked up a pie!” and tell me what you linked. The titles need to match, so I can check.

 

  • If you don’t have a blog and are placing the recipe in the comments, please tell me that in the rafflecopter form under one of the entries “I linked up a pie!”

 

 

  • Please follow all guidelines for the link party to be eligible for prizes.

 

 

Contest runs until 12:00 AM on Monday, March 18th. Open to U.S. residents only. You must be 18 or older to enter. Please see the full terms/conditions in the Rafflecopter widget, directly below this paragraph. Good luck!
a Rafflecopter giveaway

How are you going to celebrate Pi Day today?


Β 

 

Β {This post contains sponsored links.}

106 comments on “Pi Day Pie Party 2013

  1. Pingback: Grapefruit Meringue Pie | SugarHero!

  2. Thanks for the fun link party! I loooove Pi Day–so nice that us food nerds get our own holiday to geek out over!

    Reply

    • Dorothy Kern replied on March 14th, 2013 at 6:11 am

      Thanks for coming!! πŸ™‚ Geeks rule!

      Reply

  3. FUN party!!! I linked up my pies… didn’t even realize I had that many to share! πŸ˜› I remember when I first met you and your blog was Alligator pie… <3 still love it!

    Reply

    • Dorothy Kern replied on March 14th, 2013 at 6:11 am

      I loved that one! I need to do it again, my daughter loved it. πŸ™‚ Thanks for coming Rachel!

      Reply

  4. Loving this Pi Party. Thank you for hosting it πŸ™‚

    Reply

    • Dorothy Kern replied on March 14th, 2013 at 6:11 am

      Thanks for coming Regina!

      Reply

  5. Such fun – can’t wait to see all the deliciousness that gets linked up today! Thanks for hosting such an awesome party πŸ™‚

    Reply

    • Dorothy Kern replied on March 14th, 2013 at 6:10 am

      Thanks for coming Becca! πŸ™‚

      Reply

  6. This is such a fun idea πŸ™‚ Yay for nerdy holidays!

    Reply

  7. What a fun party! I’m going to have to put in an old recipe, as I haven’t baked a pie in quite awhile… I’ll have to remember to celebrate it properly next year.

    Reply

    • Dorothy Kern replied on March 14th, 2013 at 6:10 am

      Old or new is fine! Thanks for joining in Rebecca!

      Reply

  8. What fun Pies! Love it all. Thanks, Dorothy πŸ™‚

    Reply

    • Dorothy Kern replied on March 14th, 2013 at 6:09 am

      Thanks for joining in with me Karyn!

      Reply

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  11. Yum!!! I love holidays that result in delicious desserts!!! I can’t wait to see all the fun pies!!!

    Reply

    • Dorothy Kern replied on March 14th, 2013 at 6:08 am

      Me neither! Thanks Jocelyn!

      Reply

  12. I have been looking forward to this all week! πŸ™‚ Thank you for hosting, Dorothy!
    I am about to go check out all of the lovely pie recipes linked up.

    Reply

    • Dorothy Kern replied on March 14th, 2013 at 6:08 am

      Thanks for partying with me Carrie! I’ve been totally looking forward to it too!

      Reply

  13. Pingback: Browned Butter Maple Pecan Pie

  14. Happy Pi Day!!

    Reply

  15. I really am not a Pie Maker but I had to be part of the fun. So I threw my reservations out the window and made some crust–I don’t know why I was scared of crust. I’m so happy with my Chicken Pot Pie for PI Day. One thing off my bucket list. I can see more pies in my future!! Thanks for the push.

    Reply

    • Dorothy Kern replied on March 14th, 2013 at 11:37 am

      Yay! I’m so glad you joined in! Never fear the crust! πŸ™‚

      Reply

  16. Peanut Butter Pie

    1 (9 inch) graham cracker pie crust
    1 cup confectioners’ sugar
    1/2 cup creamy peanut butter
    1 Large box instant vanilla pudding
    Milk-according to pudding directions
    1 tub cool whip

    1. Mix confectioners’ sugar and peanut butter until mixture has a crumbly texture. Sprinkle 1/3 of the crumbs in the pie crust and set aside.
    2. Prepare pudding according to box directions and pour into prepared pie crust and refrigerate until firm.
    3. Remove pie from refrigerator and top with 1/3 of crumbs, then with cool whip and finally the remaining crumb mixture.
    4. Chill until ready to serve.

    Reply

    • Dorothy Kern replied on March 14th, 2013 at 11:36 am

      YUM! Thanks for sharing Michele!

      Reply

  17. Happy Pi Day, Dorothy! Thanks for hosting such a fun party. And I love your printable…so cute! It’s perfect for my husbands classroom (He’s a geometry teacher!)

    Reply

    • Dorothy Kern replied on March 14th, 2013 at 11:35 am

      That’s where I fell in love with the saying – my geometry teacher had a shirt all those years ago! πŸ™‚

      Reply

  18. Happy Pi Day, friend! I know you super love this holiday for crazy mathematical reasons but also for awesomely legit reasons, like the fact that we can eat infinite pie πŸ™‚

    Reply

    • Dorothy Kern replied on March 14th, 2013 at 11:30 am

      OOOH, I like infinite pie! πŸ™‚

      Reply

  19. Dang girl! You certainly know how to celebrate Pi Day. Thanks for putting this together!

    Reply

    • Dorothy Kern replied on March 14th, 2013 at 11:30 am

      Thanks for coming Ellen!

      Reply

  20. Thanks for a great party Dorothy!

    Reply

  21. Okay, this is the best party ever! How exciting to celebrate Pie Day with a party! I am your newest follower in a bunch of ways…email, twitter, facebook, pinterest. I look forward to poking around on your blog and seeing all the great recipes you have.
    Blessings,
    Nici

    Reply

    • Dorothy Kern replied on March 14th, 2013 at 11:29 am

      Welcome Nici!! Thanks for the follows!

      Reply

  22. Happy Pi Day! Thanks for hosting the party!

    Reply

    • Dorothy Kern replied on March 14th, 2013 at 11:29 am

      Thanks for coming Tonia!!

      Reply

  23. I {crazily} have no pie recipes that I’ve shared but I just started salivating over all the amazing recipes already shared here today! I would just like to state that engineers have a stake in “pi” day too πŸ™‚ I’ve always been quite partial to pi…

    Reply

    • Dorothy Kern replied on March 14th, 2013 at 11:27 am

      πŸ™‚ I am too Trish!! πŸ™‚

      Reply

  24. Any excuse for Pi(e) is good for me!! Love it! And happy Pi day!! WOO HOO

    Reply

  25. Marty Roggenbaum Reply

    Marie Callendar’s pies and crusts are staples in my freezer. I use the crusts for quiches and always have a dessert stashed away, if company is coming by!

    Reply

    • Dorothy Kern replied on March 14th, 2013 at 11:27 am

      I {heart} Marie Callender’s! πŸ™‚

      Reply

  26. Pingback: Brownie Whoopie Pies with Peanut Butter Filling | Bake, Run, Live

  27. Great giveaway! I don’t have a blog, but I post recipes to justapinch.com
    My Mile High Lemon Pie recipe is printed below but follow the link and view my pictures:
    http://www.justapinch.com/recipes/dessert/pie/mile-high-lemon-pie-jello-easy.html?p=5

    MILE HIGH LEMON PIE
    Ingredients
    1 9″ pie shell – your choice, but i think homeade is best
    FLAKY NO FAIL PIE CRUST-RECIPE MAKES 3 SINGLE CRUSTS THAT FREEZE WELL -GREAT TUTORIAL HERE –
    http://THEPIONEERWOMAN.COM/COOKING/2007/12/P-P-P-PIE_CRUST_AND_ITS_P-P-P-PERFECT/
    3 c all purpose flour
    1 1/2 c shortening
    1 lg egg
    5 Tbsp ice cold water
    1 tsp salt
    1 Tbsp vinegar
    EGG WASH FOR PIE CRUST
    1 egg
    1 tsp water
    MERINGUE -GREAT TUTORIAL HERE
    http://whatscookingamerica.net/Eggs/perfectmeringue.htm
    3 lg egg whites at room temperature
    1/2 c sugar
    FILLING
    1 bx (small size)lemon cook and serve pudding
    3/4 c sugar
    3 c water
    3 lg egg yolks
    2 Tbsp fresh lemon juice
    2 tsp lemon zest-finely grated and minced

    DIRECTIONS:
    1) MAKE PIE CRUST or use frozen/refrigerated.
    Preheat oven to 425.
    Cut shortening into flour in a large bowl until it looks like coarse crumbs. Beat an egg, and pour over crumbs. Add water, vinegar and salt and stir gently to combine. Divide into 3 equal balls and flatten into discs.
    Wrap well with plastic wrap and freeze 2 for future use. Freeze one for 20 minutes, then roll out, line pie plate and flute the edges.
    2) BLIND BAKE.
    Lay a sheet of parchment paper or foil (spray the surface that touches the crust with non stick spray) over crust-and fill with dry beans, rice or pie weights.
    Bake @ 425 for 15 minutes. Remove from oven, lower heat to 375.
    Remove the parchment/foil and weights.
    Moisture proof the crust by applying egg wash with a pastry brush on the bottom of the crust and about an inch up the sides.
    Resume baking the crust for 5-7 minutes until light golden brown. Remove from oven and allow to cool.

    3) MAKE MERINGUE
    (It needs to be ready as soon as the shell is filled)
    If you haven’t separated your eggs, do so at this time, placing the whites in a CLEAN mixing bowl and the yolks in a medium saucepan.
    With CLEAN BEATERS begin to mix the egg whites on medium high. Beat to soft peak stage-to check from time to time-turn off mixer and lift some whites up with the beaters, the tip should softly flop over.
    Begin slowly sprinkling sugar a spoonfull at a time, while beating constantly, until all sugar is incorporated.
    Continue beating until sugar is dissolved (not gritty when tested with thumb and forefinger) and stiff peaks are formed.
    Set aside.

    Preheat oven to 325.

    4) PREPARE FILLING
    Empty pudding mix in the saucepan with yolks, add 3/4c sugar and whisk to incorporate, adding water a little at a time to avoid lumps.
    When all water is incorporated, place pan over medium to medium high heat and stir constantly with a wooden spoon.
    Cook until thickened and mixture reaches a full boil.
    Remove from heat and stir in the lemon juice and zest.
    Pour into prepared blind baked crust.

    5) Immedately spoon or use a piping bag to distribute meringue mixture over hot filling, completely sealing to the crust and swirl as desired.

    Bake @ 325 for 15-20 minutes until tips of meringue are golden.

    Cool to room temperature or chill before serving.

    Reply

    • Dorothy Kern replied on March 14th, 2013 at 11:26 am

      Awesome!! Thanks for joining in!!

      Reply

  28. Thanks for hosting the fun party, Dorothy!

    Reply

  29. Thanks for shedding light on this awesome day! I am so excited to see all the pie recipes people come up with.

    Reply

    • Dorothy Kern replied on March 14th, 2013 at 11:25 am

      I’m excited too Nicole! πŸ™‚

      Reply

  30. Pingback: Peanut Butter Chocolate Pie for Pi Day | SugarHero!

  31. Love this pie! Thanks for the recipe – from another “Dorothy”
    Coconut Key Lime Pie

    (click here for printable version)

    1 can (14 ounces) sweetened condensed milk
    1 can (13.5 ounces) unsweetened coconut milk
    1/3 cup fresh or bottled Key lime juice
    7 large egg yolks
    1 pre-made graham cracker crust
    2 cups cold heavy cream
    2 tbsp powdered sugar
    3 tbsp sweetened shredded coconut, toasted

    1. Preheat oven to 325Β°F. In a medium bowl, whisk together condensed milk, coconut milk, lime juice, and egg yolks until smooth. Pour into pre-made graham cracker crust and bake until set but still slightly wobbly in center, about 40 minutes. Let cool on a wire rack, 1 1/2 to 2 hours, then refrigerate at least 3 hours (or up to 1 day).

    2. When ready to serve, in large bowl, using an electric mixer, beat cream and powdered sugar on high until stiff peaks form, about 3 minutes. Top pie with whipped cream and sprinkle with toasted coconut. Serve and enjoy!

    Reply

    • Dorothy Kern replied on March 14th, 2013 at 5:07 pm

      I love coconut pie! Thanks for the recipe!

      Reply

  32. Fun fun fun and delicious party! I followed the link posted by Pint Sized Baker and brought my Very Berry Kool-Aid Pie to celebrate with you! Thank You for hosting!

    Reply

    • Dorothy Kern replied on March 14th, 2013 at 5:07 pm

      Kool Aid Pie? COOL! Thanks for linking!

      Reply

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  35. Love this, Dorothy! So many great pies! Thanks for letting us share! Happy Pi Day!

    Reply

    • Dorothy Kern replied on March 14th, 2013 at 5:06 pm

      Thanks for sharing Lindsay! πŸ™‚

      Reply

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  38. LOVE Pi day!!! Thanks for the party. I can’t wait to try out some of the awesome looking pies.

    Reply

    • Dorothy Kern replied on March 14th, 2013 at 5:05 pm

      Thanks Aubrey, for coming! πŸ™‚

      Reply

  39. How Fun! Thanks for hosting such a fun party! My pie isn’t sweet but it has a lot of crust!

    Reply

    • Dorothy Kern replied on March 14th, 2013 at 5:04 pm

      That sounds good to me! πŸ™‚ Crust is the best part!

      Reply

  40. There are some pretty great pies linked up here!

    Reply

    • Dorothy Kern replied on March 14th, 2013 at 5:04 pm

      I know, right? I’m so hungry now…

      Reply

  41. Thanks for hosting this fun pi party! I found a couple good looking pies I want to try!

    Reply

  42. Thank you, thank you, Dorothy! Love the Pi Day party!!!
    Tracey @ The Kitchen is My Playground

    Reply

    • Dorothy Kern replied on March 15th, 2013 at 6:47 am

      Thanks so much for coming Tracey!

      Reply

  43. Pingback: Chocolate Obsession Brownie Mousse Pie | Little Kitchen, Big Flavors

  44. Love that saying! And of course…all the pies here!! Happy pi day, friend!

    Reply

    • Dorothy Kern replied on March 15th, 2013 at 6:46 am

      Thanks so much!! πŸ™‚

      Reply

  45. Joining the party a little late! Thanks for hosting this awesome pi day pie party Dorothy!!

    Reply

    • Dorothy Kern replied on March 15th, 2013 at 6:46 am

      Thanks for joining Jenna!

      Reply

  46. What a fun party! I guess I need to make more pies before next year πŸ™‚

    Reply

    • Dorothy Kern replied on March 15th, 2013 at 6:45 am

      Yes! Lots and lots! πŸ™‚

      Reply

  47. What a fun party, Dorothy! There are so many pies here I want to make! πŸ™‚ Thanks so much for putting it all together and letting us share!

    Reply

    • Dorothy Kern replied on March 15th, 2013 at 6:45 am

      Thanks for joining in Ashley!

      Reply

  48. Yay! My site is back up in time for Pi Day!!! Just barely πŸ™‚

    Reply

  49. A lovely blog hop for a pie-lover like me!

    Reply

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