I love math and I really love pie. Usually these two things are unrelated, but once a year I get to celebrate both.
In case you didn’t know, “Pi” (π) is the circumference of a circle divided by its diameter, a measurement that goes on forever but is typically rounded to 3.14 – so naturally, we celebrate Pi(e) Day on 3/14 with the ultimate tasty circle, real pie! I chose to make pecan pie, one of my favorites growing up. I know this isn’t the healthiest recipe, but Pi Day calls for something special, don’t you think?
Jay’s Famous Pecan Pie*
(*not actually famous or even as good as my mom’s, but delicious nonetheless)
For the crust
- Bob’s Red Mill Gluten Free Pie Crust
- Bob’s Red Mill Unbleached White All Purpose Flour
- Spectrum Organic All Vegetable Shortening
- Purity Farms Ghee
- Selina Naturally Celtic Sea Salt Fine Ground (optional)
For the filling
- 2 Tbsp. Purity Farms Organic Ghee melted
- 2 Tbsp. Plantation Organic Blackstrap Molasses
- 1 Tbsp. Simply Organic Pure Vanilla Extract
- 1 cup Woodstock Organic Pure Cane Sugar
- 1 cup King Syrup (by tradition—a difficult to find syrup est. 1901) or 1 cup Lundenburg Sweet Dreams Organic Rice Syrup* (less sugary, more healthy!)
- 3 eggs
- 1-½ cups Shiloh Farms Organic, Raw American Native Pecans
- Make the crusts per package requirements—or use any unbaked deep dish crust of your choice!
- Mix the top 6 ingredients together with a wooden spoon until uniform consistency
- Fold in the pecans and pour into the pie crust
- Cover exposed pie crust with aluminum foil
- Bake at 350 degrees F on center rack for approximately 1 hour—removing foil for the last 15 minutes
- Remove pie (center temperature should be 200 degrees F)
- Let cool for 2-3 hours—tastes great cold, too!