March 14 is a day to practice math and science thanks to the number 3.14. Wake Up Wisconsin celebrated Pi Day with three homemade pies.
From our sister station in Wausau, Newsline 9 Internet Director Justine Braun tested these.
Check out the recipes and her comments below and try them for yourself!
Lighter Peanut Butter Pie
If you're counting calories but you still want a sweet treat, you'll want to try this pie. You only need a few ingredients for a pie that comes in 344 calories a piece!
For the crust:
I made a classic graham cracker crust - probably the most caloric part of this treat! I used two sleeves of regular graham crackers and a stick of melted butter. Crumble your crackers in a food processor or in a bag with a rolling pin. Place the crumbs in the bottom of your pan or pie plate and pour the butter on top. Mix around and then press down in a pan with the bottom of a measuring cup. I baked the crust at 375 for about 10 minutes and then let it set before I added the peanut butter mix. You could use a nut-based crust for an even lighter pie - whatever crust you prefer will work!
For the pie:
Add all the ingredients to a bowl and combine. I used a hand mixer to make it nice and creamy. Pour this on top of your crust and throw it in the fridge for at least an hour.
Blueberry Peach Slab Pie:
This is a lovely summer pie. The original recipe was a simple round pie but I went with a sheet pan slab pie - it feeds a crowd!
I used premade crust and used 1 1/2 crusts for the bottom of the pan. If you use a larger sheet pan, you'll probably use two.
Pecan Streusel Topping
Chicken Pot Pie:
This is one of my favorite dinners and it feeds a crowd! This recipe actually makes two chicken pot pies so have one tonight and freeze one for another day! I used premade crust but here is a recipe if you want to try homemade!
For the pie crust:
For the filling:
I added rosemary, garlic powder, LOTS of black pepper and more dried parsley - throw this on the chicken when you bake it an add more in when you bring the mix together - the rosemary makes it so so good. I also add about a cup of Parmesan cheese to the mix for a thicker "gravy" like filling.
1. In a food processor, pulse your flour, sugar and salt until it is completely mixed.
2. Cut the butter into thick pieces and add them into the food processor one at a time.
3. Add in the ice water and pulse the dough mixture until it has a crumbly consistency.
4. Roll your dough into a flat disc and wrap it in plastic wrap. Let the dough chill while you get your other ingredients together.
5. Preheat your oven to 425 degrees.
6. In a large pot, add the broth, carrots and potatoes and bring them to a boil.
7. While you’re waiting for your broth to boil, sauté the onion in olive oil over medium high heat. Once your onions are sautéed, add them into the broth.
8. Once your broth is boiling, add in the broccoli, celery, almond milk, chicken and parsley. You can also add in salt and pepper to taste.
9. Grab the chilled dough and roll it out into four equal discs. Add one dough disc to the bottom of a pie dish. Pour the filling mixture on top of the dough and add the second disc to the top of the chicken pot pie. Do this for a total of two pies so that you can eat one tonight and freeze one for later!
10. Bake your chicken pot pie for 25 minutes, or until the crust is golden brown. Enjoy!