Mocha Whiskey Mousse Pie for
Pi[e] Day 2015 (aka the Pi Day of the Century)
Happy Pi Day!! Honestly, this is probably my favorite of the food themed holidays. It’s a close race between pies and chocolate but I think pie may have a little edge. This year is extra special because it’s 2015, meaning the date is 3/14/15, and π = 3.1415 (the next few digits are 926, so I could be extra insane and make sure I’m eating a bite of pie at exactly 9:26 AM and PM, but we’ll see.) Since it’s so important that pie be consumed on this high holy day, I’ve been thinking about what exactly I’d be making for quite a while. As much as I wish it were summer, so I could make a really good fruit pie with all the fresh peaches + berries, we can’t always get what we want. So I settled (and by settled, I mean I was perfectly happy to select) chocolate and cherry preserves. As long as these decadent things exist, life will be pretty good. So grab a fork and cup of coffee and dig in! Also read this article real quick.
Check my pi day post from last year for more treats, but also definitely pay attention to what the rest of the internet food world created:
Food52 has all the suggestions for savory as well as sweet pies
This Black Bottom Oatmeal Pie from Smitten Kitchen is obviously breakfast, yes?
Buzzfeed has a lot of suggestions, although I’m wary of a pie milkshake..
NPR has featured recipes in addition to a math-y video with v dramatic music (it’s currently playing as I type and it’s making everything feel like a fight sequence in an action movie.) Also I’m not sure what’s going on with their “pizza pie”, but it’s not what I was expecting
Just reading the words Blackberry Balsamic Pie with Sea Salt Walnut Crumble made my day, so you bet I took note of this one for the summer (actually, I “pinned” it..do you hate me?)
I actually originally intended to make a Crack Pie today, but that dream got away from me, so just salivate over the recipe!
This project is called 31 Days of Pie, and while it did not overlap with pi day, I think you understand why it’s on this list
Also if you want to eat pie for all the meals today, look at these adorable little savory hand pies, this Guinness Beef Pot Pie, and this whole list..but especially that artichoke, kale, and ricotta pie yes yes yes
And now, if you’ll excuse me, I’m off to watch Waitress and eat the following recipe straight out of the pie pan!
Pie (inspired by Oh, Ladycakes)
2 cups pretzels
5 cinnamon graham crackers
1 tablespoon coconut sugar
1/2 teaspoon cinnamon
6-8 tablespoons solid coconut oil
1 batch chocolate mousse
2 tablespoons whiskey
2 tablespoons espresso
1/4 cup cherry preserves (or berries, if you can find good ones this time o’year!)
1-2 tablespoons cocoa nibs
chopped walnuts and cashews
1 batch coconut whipped cream
For the crust: Preheat the oven to 350 degrees F. Grease a removable bottom tart pan (I use canola spray) Combine pretzels, graham crackers, sugar, and cinnamon in a food processor and grind until they reach flour-like crumbs. Add the coconut oil and pulse until crust resembles wet sand. Press into tart pan with your fingers, then use the bottom of a measuring cup to really press it all in. Bake 7-10 minutes, checking for the last three minutes to make sure it’s not burning. Remove from oven and set on a baking sheet (in case anyone happens to move your pie, we won’t have no surprises re: removable bottom pan/pie all over floor/etc) to cool.
For the filling: Make the mousse according to these directions, swapping out 4 tablespoons of almond milk with the espresso and whiskey. Or you can use the normal recipe, live your life as you please. Pour mousse into pie crust and refrigerate.
For the topping: Spoon the preserves over the chocolate layer of the pie. Sprinkle one tablespoon of cocoa nibs over the preserves. If you’re good at planning ahead, make a batch of coconut whipped cream, adding a tablespoon or two of whiskey, because yolo and such (I am on spring break after all..) and spread a thick layer over the chocolate. Stud the top with more cocoa nibs, chopped nuts, and coconut. Ready your forks and toast to pi day!