Celebrating one of my favorite days of the year: Pi Day (aka 3.14)
There are some things I have never forgotten from high school in the 70’s. From Shakespeare’s Macbeth in 12th Grade English, “Tomorrow and Tomorrow and Tomorrow creeps in this petty place from day to day…” And from 9th Grade Algebra: 3.1416 – the formula for Pi. Weird but true.
A big deal is made over March 14 (3.14) — Pi Day — to remind us nerds who remember that numerically 3.14 means Pi. What makes the day even sweeter is that pie is my favorite dessert of choice. I will take pie any day over cookies, cake, or ice cream. So, every year on Pi Day, I celebrate by making a pie.
This year’s Pi Day was extra special due to the fact that not only was it March 14 — 3.14 — but is was the full formula Pi Day: 3.1416!! An extra special occasion called for an extra special pie. I love lemon (better than chocolate in fact) so a lemon pie was in order. My mom, who lives in Arizona, recently sent me the recipe for, Arizona Sunshine Lemon Pie. Everyone has a lemon tree (or two) in Arizona because citrus trees grow so well. Arizonians get really creative on using up all those lemons. And this pie is one way to do it.
Because my husband is wheat free, I changed the recipe to include a gluten free pie crust so that he could celebrate too. I purchased the pie crust at Sprouts. They come two to a package so you can double your pie making.
Arizona Sunshine Lemon Pie
1 stick butter, melted
1 teaspoon pure vanilla
1-1/2 cups sugar
1 unbaked pie-crust
Pre-heat oven to 350 degrees. Cut lemon in small chunks leaving the rind on. Remove seeds.
Bake at 350 for 40 minutes.
This lemon pie was extremely lemony. Since I personally believe you can never have too much whipped cream, I covered the entire slice with whipped cream and added some fresh strawberries on top. Delicious.