Mathematicians and math lovers rejoice! Why? Today is national Pi Day (π). No, I didn’t leave an “e” off the word Pie. Today is March 14th, 3/14. Which in math terms we know as 3.1415926535 and so on. Or, if you’re rounding to the nearest hundredth it’s 3.14.
And if you’re into mathematical fun facts, try this one out for size! If you write today’s date out, including the year, it is 3-14-15; corresponding with the first five digits in Pi. This is the only time, ever this will occur. Pretty neat, huh?
While all the mathletes and math lovers are celebrating this mathematical holiday and all it’s πr2 glory, I along with many other food lovers decided to celebrate with a big ol’ slice of pie.
So let’s talk about this pie. I saw this brown sugar pie on pizzazzerie the other day and knew instantly I needed to make it. And soon. Since Pi day was right around the corner, I decided this would be the perfect occasion to try amazingness out.
At first site it reminded me of one of Spencer’s favorites, buttermilk pie. Not only the look but the list of ingredients. Like the buttermilk pie, this brown sugar pie is not much to look at and has a very simple list of ingredients; 7 to be exact.
The top is crispy, almost brulee-like. The filling not only reminds me of the custard like filling of the buttermilk, but also the filling of a pecan pie; it’s a good marriage of the two. The brown sugar caramelizes during the baking process and is smooth and ooey gooey all at the same time. And, in my opinion, makes for one incredibly amazing piece of pie.
Brown Sugar Pie
Ingredients:
1 Stick (1/2 cup) butter, melted
1 Pound light brown sugar
3 Eggs
1 Tbsp vanilla extract
1 Tbsp cornmeal
1/4 Tsp salt
1 Pie crust, homemade or store bought
Directions:
Preheat oven to 350.
Place pie dough in pie plate and place in the freezer while preparing the filling.
Place eggs in a large bowl and whisk. Add the sugar, butter, vanilla, cornmeal and salt and whisk to incorporated. Pour into the pie crust and place in the preheated oven. Bake for 45 minutes or until golden brown. If the crusts gets too brown before the pie is done baking, place aluminum foil around the crust.
Remove from oven and allow to cool. Slice and serve.
Recipe source: barely adapted from Pizzazzerie
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