Happy Pi Day!

Did you know the mathematical constant Pi had it’s own holiday?  It does.  Fun facts about Pi:

• Pi has been calculated to over one trillion digits beyond its decimal point.
• As an irrational and transcendental number, it will continue infinitely without repetition or pattern.

Cool, huh?

The first Pi Day was organized by Larry Shaw in San Fransisco.  Today is also Albert Einstein’s birthday.  MIT mails its application decision letters so they will arrive on Pi Day.  Totally geek cool!

I fee like Pi Day snuck up on me a bit this year.  I looked at the calendar and had an “Ahhhhhh!” moment.  Luckily I had a pie recipe in my back pocket I’ve been thinking about for the past year.  Literally.  What better opportunity to share than Pi Day?!?  I could have totally gone there and smoother the whipped cream out to a flat surface and drawn a Pi symbol on top, but alas, I was without chocolate for writing.  Use your imagination.  😉

And if you feel you need a super cute Pi Day printable to go along with your chocolate, my wonderful friend Jill from Create.Craft.Love. has got you covered.

Get your printable HERE.

One Year Ago: “Lucky” Tattoo St. Patrick’s Day Shirt

Martha Stewart

Dark Chocolate Black-Bottom Pie

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 3 hours hrs 12 minutes mins

Total Time 3 hours hrs 32 minutes mins

Servings: 8

Ingredients Method

Ingredients

  

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Pie:

• 1 ¼ cups heavy cream
• 10 ounces dark chocolate chips
• 1 tablespoon spiced rum
• ½ cup toasted macadamia nuts, coarsely chopped

Crust:

• ½ package Oreo cookies
• 1 ½ tablespoons sugar
• ¼ teaspoon salt
• 5 tablespoons unsalted butter, melted

Whipped Cream:

• 2 cups heavy cream
• 1 tablespoon sugar
• 1 ½ teaspoons vanilla

Method

 

Cook ModePrevent your screen from going dark

• Preheat oven to 350 degrees F.
• Add Oreo cookies to a food processor and pulse until cookie is a fine crumb. Add 1 1/2 tablespoons sugar, salt, and melted butter to cookie crumbs; pulse until well combined. Press cookie mixture into a 9" pie plate until evenly distributed - the crust should go up the sides just a little. Bake for 12 minutes. Remove from oven and cool on a wire rack.
• In a microwave safe bowl, heat 1 1/4 cups heavy cream for 3 minutes. Add chocolate to cream and allow to stand for 5 minutes. Whisk until chocolate and cream are smooth and completely integrated. Add rum, and whisk to combine. Pour chocolate mixture into pie crust. Top with nuts. Refrigerate for 3 hours (or up to 2 days).
• In a large bowl, beat 2 cups heavy cream, 1 1/2 tablespoons sugar, and vanilla until stiff peaks form. Dollop whipped cream onto chilled pie and spread evenly to cover top of pie.

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