Celebrate Pi Day with recipes from our readers
PHOTOS by ANGIE JONES-WHEELER | FOOD PREP and STYLING BY RURAL MISSOURI STAFF
Strawberry Pie – Shared by David Wunderlin from Joplin
Ingredients
- 6 cups fresh strawberries, halved, divided
- 1 cup sugar
- 3 tablespoons cornstarch
- 3/4 cup cold water
- 1/4 teaspoon salt
- Red food coloring, optional
- 9-inch pie crust, baked
- Whipped cream, for serving
Directions
Mash 1 cup strawberries, set aside. In saucepan, combine sugar, cornstarch, cold water and salt. Stir in mashed berries. Bring to boil, stirring constantly. If using food coloring, stir in a few drops. Continue cooking and stirring until mixture is thick and clear. Remove from heat and allow to cool for 10 minutes.
Arrange remaining 5 cups of berries in the baked pie shell. Spoon the glaze over the berries, coating each one. Place pie in refrigerator to chill for 1 to 2 hours. Garnish with whipped cream before serving.
Brown Sugar Pie – Shared by Kathy Page from Smithton
Ingredients
- 4 egg yolks
- 2 cups brown sugar
- 2 tablespoons flour
- 4 tablespoons butter
- 1 cup evaporated milk
- 1 cup water
- 1 tablespoon vinegar
- 9-inch pie crust, unbaked
Directions
Heat oven to 300 degrees. Combine egg yolks, brown sugar, flour, butter, evaporated milk, water and vinegar in bowl and mix thoroughly. Pour into uncooked pie shell.
Bake for 45 minutes or until done. Sprinkle brown sugar on top and set oven to broil for 5 minutes.
Gooseberry Pie – Shared by Lora Sedgwick from Jamestown
Ingredients
- 4 cups gooseberries
- 1 cup sugar
- 1/2 cup water
- 1 tablespoon tapioca
- 1 pinch baking soda
- 9-inch pie crust, unbaked
Directions
Heat oven to 375 degrees. In medium saucepan, combine gooseberries, sugar, water, tapioca and baking soda. Bring to a boil. Pour into pie crust.
Bake for 25 to 30 minutes until pie crust is golden brown.
Blueberry Pie – Shared by Robert McGruder from Harviell
Ingredients
- 5 cups fresh or frozen blueberries
- 4 teaspoons lemon juice
- 3/4 cup sugar
- 1/4 cup flour
- 1/2 teaspoon cinnamon
- 1 teaspoon lemon peel, grated
- 9-inch pie crust, unbaked
Directions
Heat oven to 400 degrees.
Sprinkle berries with lemon juice. Mix remaining ingredients. Toss berries gently with dry mixture.
Place 1 crust in bottom of pie plate. Fill crust with blueberry mixture, heaping slightly in center. Arrange second crust over pie filling. Crimp or flute edges.
Bake for 10 minutes. Reduce heat to 350 degrees and bake for 30 to 35 minutes or until crust is golden brown.
Pineapple Coconut Pie – Shared by Peggy Anderson from Bethany
Ingredients
- 20-ounce can crushed pineapple, undrained
- 1 1/2 cups sugar
- 3 eggs, beaten
- 3 tablespoons flour
- 1 cup flaked coconut
- 3/4 stick butter
- 9-inch pie crust, unbaked
Directions
Heat oven to 350 degrees. Stir together sugar and flour, add pineapple, eggs and coconut. Melt butter and combine with all ingredients. Pour into pie shell.
Bake for 1 hour or until filling is set and browned.
Heavenly Chocolate Pie (low-sugar, no-bake) – Editor’s Choice
Ingredients
- 1 cup fat-free vanilla frozen yogurt, softened
- 2 cups fat-free milk
- 1.4-ounce package sugar-free instant chocolate pudding mix
- 1-ounce package sugar-free instant vanilla pudding mix
- 8-ounce carton frozen sugar-free whipped topping, thawed, divided
- Chocolate curls, optional
- 9-inch reduced-fat graham cracker crust
Directions
In a large bowl, whisk yogurt until soft and smooth. Gradually whisk in milk until blended. Add pudding mixes; whisk 2 minutes longer. Let stand for 2 minutes or until soft-set.
Fold in 1 cup whipped topping. Transfer to crust. Top with remaining whipped topping and chocolate curls, if desired. Refrigerate for at least 4 hours.