Happy Pi Day, Ya’ll

by Steven Doyle

On March 12, 2009 your lawmakers passed a non-binding resolution (HRES 224) recognizing March 14, 2009 as National Pi Day. It is one of the more legit holidays we discuss here, and it is actually an homage to geeks everywhere who see the date as a reason to celebrate due to its mathematical implications. We say any reason to celebrate anything is just fine by us.

Since we are predominately about food we will suggest a few places to actually enjoy a pie.

If you followed us at all this week you may have seen the pie at Bowl and Barrel pop up on our pages. This is the uber delicious Butterscotch Pie served as the solo dessert at the bowling alley and restaurant. Go eat one of these.

Another pie that haunts us whenever we drive past the West Village on McKinney is the coconut cream pie from Malai Kitchen. Delicious, but if you feel so inclined we snagged the recipe from owner Yasmin Wage’s mitts to share with you today. Should you decide to make the pie, make two. Sharing is caring.

Coconut Pie Crust

8 inch Pie pan 3 cups Coconut flakes 3 tablespoon All Purpose flour ½ teaspoon Salt 6 tablespoon Butter, melted

Mix together coconut flakes and flour. Add melted butter and mix well.

Press into pie pan evenly. With foil, cover pie rim and bake at 350 degrees for 10 minutes. Remove foil and continue baking for 5 more minutes to brown the edge.

Coconut Cream Pie Filling (1 Pie)

½ qt Half & Half ¼ cup Coconut milk ½ cup Sugar ½ teaspoon Salt 2 tablespoons Rum 6 ea Egg yolks 1 teaspoon Gelatin (soaked in water)

Combine half & half, coconut milk, sugar, salt and rum. Heat until it begins to lightly simmer. Pour over egg yolks and temper (add egg yolks slowly while constantly stirring to avoid cooking eggs). Continue cooking mixture until it coats back of spoon.

Mix in gelatin and stir until dissolved. Pour mixture into coconut shell.

Meringue Topping

5 ea Egg whites 1 ¼ cups Sugar

In a glass or stainless steel bowl mix together egg whites and sugar. Over double boiler heat mixture over light boil. Constantly stir mixture until sugar is dissolved and mixture is hot to the touch.

Either in a kitchen-aide or hand mixture whisk egg whites on high until glossy and stiff peaks occur.

Now check out some other Dallas pie porn:

Smoke’s Mile High Mescal Lime Pie