Celebrate Pi Day the right way

March 14th is a great excuse for you to exercise your brain and memorize the infinite amount of numbers that come after 3.14. Once you do, you can reward yourself with a slice of pie. That’s right, Pi Day is back and don’t you forget it!

To prepare, grab your flashcards and indulge in your well-deserved reward sans guilt by making sure your pie is of a healthier variety. To get you started, we have a few recipes for you to try. Plus, a few more creative pies to make if you’re really feeling like going the extra distance. Bon appetit!

Classic Pie:

What You’ll Need

5 ounces gluten-free arrowroot cookies (about 50 cookies)
2 tablespoons sugar
3 tablespoons unsalted butter, melted
Cooking spray

2/3 cup white chocolate chips
1/3 cup sugar
1/3 cup vanilla fat-free Greek yogurt
1 (8-ounce) block 1/3-less-fat cream cheese, softened
1 teaspoon vanilla extract
8 ounces fresh raspberries

What You’ll Do

  1. Preheat oven to 350°.
  2. To prepare crust, place cookies and 2 tablespoons sugar in a food processor; process until finely ground. Add butter; process until blended and moist. Press into bottom and up sides of a 9-inch pie plate coated with cooking spray. Bake at 350° for 8 to 10 minutes or until lightly browned. Cool completely on a wire rack.
  3. To prepare filling, place white chocolate chips in the top of a double boiler; place over simmering water. Heat chips until melted and smooth, stirring often. Remove from heat. Place 1/3 cup sugar, yogurt, and cream cheese in a medium bowl; beat with a mixer at medium speed until light and frothy. Add vanilla and melted chocolate; beat until blended.
  4. Spoon filling into cooled crust. Cover loosely with foil, and chill overnight. Top filling with a single layer of raspberries. Refrigerate until ready to serve.

Pot Pie:

What You’ll Need

1 tablespoon extra-virgin olive oil
10 ounces cremini (baby bella) mushrooms
1 cup diced carrots (about 3 medium)
1/2 cup diced celery (about 1 large stalk)
1 1/2 teaspoons garlic powder
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
1/4 cup all-purpose flour
2 cups Almond Breeze Almondmilk Original Unsweetened
2 cups cooked and shredded boneless, skinless chicken breasts (about 8 ounces or 2 small breasts)
1/2 cup frozen peas
1/2 cup frozen pearl onions
1 tablespoon chopped fresh thyme
1 prepared pie crust, dairy free if needed (I used my favorite whole wheat pie crust)
1 egg, lightly beaten with 1 tablespoon water to create an egg wash

What You’ll Do

  1. Preheat then oven to 425 degrees F. Lightly coat a 9-inch pie dish with baking spray. Set aside.
  2. Heat a large Dutch oven or similar deep, heavy-bottomed pan over medium-high heat. Add the oil to the pan. Once hot, add the mushrooms and cook for 8 minutes, until mushrooms are beginning to brown, stirring occasionally. Add the carrots, celery, garlic powder, salt, and pepper. Cook until the mushrooms have browned more deeply and the carrots begin to soften, about 3 additional minutes.
  3. Sprinkle the flour over the top of the vegetables and cook 2 minutes. Slowly pour in the almondmilk, adding a few splashes at a time, stirring constantly. Bring to a low boil, scraping any brown bits from the bottom of the pan. Continue to let bubble until thickened, about 3 to 5 minutes. Stir in the chicken, peas, onions, and thyme. Spoon the chicken mixture into the prepared pie dish.
  4. Roll the pie dough into a circle large enough to cover your dish. Brush the edges of the pie dish with the egg wash, then lay the dough over the top so that it overhangs the sides. Trim the overhang to a 1/2 inch larger than edge of the dish. Gently press the dough onto the sides of the dish so that it sticks, then brush all over with the remaining egg wash. With a sharp knife, cut 3 slits in the top.
  5. Bake until hot and bubbly on the inside and the crust is deeply golden, about 25 minutes. Let rest a few minutes. Serve hot.

Pizza Pie:

What You’ll Need

1 pound prepared pizza dough, preferably whole-wheat
2 cups chopped broccoli florets
¼ cup water
5 ounces arugula ,any tough stems removed, chopped (about 6 cups)
Pinch of salt
Freshly ground pepper to taste
½ cup prepared pesto
1 cup shredded part-skim mozzarella cheese

What You’ll Do

  1. Position oven rack in the lowest position; preheat to 450°F. Coat a large baking sheet with cooking spray.
  2. Roll out dough on a lightly floured surface to about the size of the baking sheet. Transfer to the baking sheet. Bake until puffed and lightly crisped on the bottom, 8 to 10 minutes.
  3. Meanwhile, cook broccoli and water in a large skillet over medium heat, covered, until the broccoli is crisp-tender, about 3 minutes. Stir in arugula and cook, stirring, until wilted, 1 to 2 minutes more. Season with salt and pepper.
  4. Spread pesto evenly over the crust, top with the broccoli mixture and sprinkle with cheese. Bake until crispy and golden and the cheese is melted, 8 to 10 minutes.

Author: Maya Gilliss-Chapman

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