If you are not a mathematics enthusiast, you may not be aware that today is Pi Day. Observed around the world by mathematicians, statisticians and the otherwise numerically-inclined, Pi day celebrates the irrational, infinite number that represents the ratio of the circumference of a circle to its diameter.
For those of us who shiver at the sight of too many numbers and symbols, we can always console ourselves with another more accessible but similarly named concept: pie.
Here is a recipe to make your Pi Day just a little bit sweeter. If you would rather have someone else do the work, check out the Chicago-area pie purveyors listed below:
Hoosier Mama Pie
Sweet Mandy B’s
Toni Patisserie and Café
Bang Bang Pie Shop
Bittersweet Pastry
Mixed Berry Vanilla Custard Meringue Pie
Ingredients
- 1 pastry crust for a 9-inch pie
- 3 cups frozen mixed berries
- ½ cup sugar
- ¼ cup freshly squeezed orange juice
- 2 tablespoons cornstarch
For custard:
- ½ cup sugar
- 2 tablespoons cornstarch
- 1/8 tablespoon salt
- 1 ½ cups milk
- 4 egg yolks
- 1 teaspoon vanilla
For meringue:
- 4 egg whites
- ¼ teaspoon cream of tartar
- 6 tablespoons sugar
First make the berry filling:
In a large saucepan, heat the berries, sugar, orange juice and cornstarch, stirring gently until they reach a boil. Boil for 2 minutes, continuing to stir gently. Remove from heat and cool.
For the crust:
Place the pie crust in a pre-greased pie plate and crimp edges decoratively. Line the pastry with foil and weights, and pre-bake at 400 degrees for 6 minutes. Remove foil and weights and continue baking for another 5-7 minutes or until pastry begins to brown slightly. Remove crust from oven and cool completely.
For the custard:
In a medium saucepan, combine the sugar, cornstarch and salt. Whisk in milk until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat and stir 2 minutes longer. Remove from heat. Gently stir a small amount of hot filling into egg yolks, until eggs are warmed. Add the rest of the egg mixture back to the pan, stirring constantly over the heat. Bring to a low boil; cook and stir 2 minutes longer. Remove from the heat. Cool to room temperature without stirring.
When crust, berries and custard are all room temperature, pour custard into pie shell and spread gently to cover the bottom of the pie. Spoon berry filling over custard. Cool in refrigerator for at least an hour before moving on to the next step.
Make meringue:
In a large bowl, beat egg whites and cream of tartar on medium speed until soft peaks form. Increase speed and gradually beat in sugar, 1 tablespoon at a time, on high until stiff glossy peaks form and sugar is dissolved.
Gently place meringue on top of cooled pie and spread evenly over filling to cover completely. Lift the meringue decoratively in places with the back of a spoon to form small peaks.
Brown meringue slightly with a small blow torch or place in a lower shelf in the oven under the broiler. *Make sure you keep a close eye on the pie as the meringue can burn easily.
Eat immediately or keep in refrigerator for up to 3 hours.
Serves 8 people.
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