It's 3/14 and National Pi Day! Now Pi Day isn't only a special holiday celebrated by math enthusiasts, it's also a great excuse to eat one of my favorite desserts - pie!
I just love making and eating pie! I don't know what it is about pie. Maybe it's because pies always look so pretty, or maybe it's because they always make me feel special, or maybe it's because they simply taste good. Whatever the case maybe, you can't go wrong having a slice!
When thinking about what pie to create for Pi Day this year I was inspired by the sunshine we've been having lately, Easter around the corner, and my Mother-in-Law. My Mother-in-Law is a delicious cook and baker, and while many know her for her perfect scotcheroos, another one of her desserts she loves to share in the spring is her lemon dessert. The lemon dessert is made in a 9 x 13 pan and is layered with a simple crust, cream cheese layer, lemon layer and then whipped topping on top. The flavors are delicious and you can't help but smile when you eat it, so I wanted to transform her dessert into a pie!
I decided to start the pie with a graham cracker crust. I felt like the slightly sweet crust was a great foundation to top with the sweet and zesty layers. After the crust is baked let it cool and add the cream cheese layer. I think this is the key layer of the pie that just takes it over the top. This layer is a great compliment to the lemon and is sweet and rich. The final lemon layer is what makes you feel like it's spring or summer. The pudding top has the tartness your looking for from the lemon, yet is mellow, so all ages can and will enjoy it!
Easy Lemon Pie
1/2 cup Butter
2 cups Graham Cracker crumbs
2 Tbsp Sugar
4 oz Cream Cheese
1/2 cup Powdered Sugar
1/2 cup Whipped Topping, plus extra for topping
2 - 3.4 oz box Instant Lemon Pudding
2 1/2 cups Milk
Mix melted butter, graham cracker crumbs and sugar together and press into a 9" pie plate. Bake the crust at 375° F for 7 minutes and then cool.
After the crust has cooled, cream together the cream cheese and powdered sugar. Then stir in the whipped topping. Spread the layer on the bottom of the pie crust.
Beat together the lemon pudding and milk with a whisk and pour over the cream cheese layer. Chill the pie thoroughly in the refrigerator before serving. Serve with a dollop of whipped cream on top of each slice!
This pie is delicious and so easy, and is the perfect way to celebrate Pi(e) Day and would be a great addition at your Easter dessert table! What's your favorite pie? Remember to Comment for a Cause and be sure to check out all of these other great pies posted today to celebrate Pi Day! Thanks to the Coleen, The Redhead Baker for hosting all of us:
- Beef Stew Pot Pie with Homemade Puff Pastry Topping by Amy's Cooking Adventures
- Brownie Mint Pie by Family Around The Table
- Chocolate Coconut Cream Pie by Strawberry Blondie Kitchen
- Chocolate Mint Pie by Karen's Kitchen Stories
- Chocolate Peanut Butter Tart by The Redhead Baker
- Chocolate Velvet Pie with Meringue Crust by That Skinny Chick Can Bake
- Cinnamon Streusel Topped Carrot Pie by Cooking With Carlee
- Coconut Chess Pie by The Spiffy Cookie
- Crazy Easy No Bake Key Lime Pie by Jonesin' For Taste
- Easy Buttermilk Pie Recipe by West Via Midwest
- Easy Lemon Pie by Corn, Beans, Pigs & Kids
- Lamb, Basmati Rice, and Grape Leaf Pi(e) by Culinary Adventures with Camilla
- Mini Lemon Meringue Pies by Cookaholic Wife
- Mixed Berry Mini Pies by Bear & Bug Eats
- Old Fashioned Coconut Cream Pie by Everyday Eileen
- Shamrock Shake Pie by Kate's Recipe Box
- Smoked Salmon and Herb Pie by A Day in the Life on the Farm
- Strawberry Lemonade Pie by Cindy's Recipes and Writings
- Strawberry Pie by Palatable Pastime
- Torta Pascualina (Spinach Ricotta Pie) by Caroline's Cooking
- Upside Down Apple Pie by Jolene's Recipe Journal
