March 14 is Pi Day because, when shortened to 3/14, the date is the first three digits of the number π. This is the perfect day to make a pie almost as wonderful as the number. If you ask me, pi and pie are two of my favorite things—what other combination could be better?
Whether you’re a die-hard pumpkin fan or into something lighter and more citrusy, pies are the real star of March. While classic apple and pumpkin pies are always crowd-pleasers, Pi Day is the perfect excuse to bring something a little unexpected to the table. A fun option recommended by Bob, my friend Skyla Weiss’s ’28 dad, is a grasshopper pie, a bright green, mint-flavored dessert with a chocolate cookie crust. It stands out because it’s served frozen and feels more like a cool, creamy treat than a traditional baked pie.
Grasshopper pie became popular in the mid twentieth century and is inspired by the “grasshopper” cocktail, which gets its minty flavor from the liqueur crème de menthe. The combination of mint and chocolate gives it a refreshing taste that’s different from most pies people are used to, making it a great conversation starter at any Pi Day celebration. Plus, since it’s no-bake and chilled, it’s easier to prepare than many traditional pies and works well if you’re making dessert the night before.
If you’re looking for a recipe to spice up your Pi Day, here is the short and sweet non-alcoholic recipe below from girlversusdough:
Ingredients:
- Oreo cookies
- Butter
- Milk
- Marshmallows
- Peppermint extract
- Vanilla extract
- Green gel food dye
- Heavy cream
- Any toppings you would like!
Directions:
- Prep the crust. Combine crushed Oreo cookies and butter, then press the mixture firmly into the bottom of your pie plate. Freeze while you make the filling.
- Make the filling. Heat milk and marshmallows on the stove until the mallows are melted, then remove from heat and set aside to cool. Once cool to the touch, transfer the saucepan to the fridge to chill the mixture slightly (this ensures that no residual heat will accidentally melt your whipped cream when you go to fold it in).
- Add the flavors + color. Whisk peppermint extract, vanilla extract and green food dye (if using) to the marshmallow mixture.
- Add the whipped cream. Whip the heavy cream to stiff peaks, then gently fold into the marshmallow mixture until just combined. The filling should be light, fluffy and creamy.
- Assemble and freeze. Pour and spread the filling into the pie crust, then cover and freeze for another 3+ hours to set the filling. Once set, you can top the pie with more whipped cream and chopped Andes mints/Oreo cookies just before serving.
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