Tuesday, March 14, 2017

Mini Shamrock Pie / #Pi Day

Today is March 14, which means that it is also Pi Day! 3.14! So I joined up with some other bloggers to celebrate this day, the ratio of the circumference of a circle to its diameter, by making pie!

This Mini Shamrock Pie is a tasty, fun way to celebrate not only Pi day, but also St. Patrick's Day! The recipe calls for store bought pie shells, with homemade filling, making this Pi Day dessert, simple, quick, fun and tasty! 

Mini Shamrock Pie
(printable recipe at end of post)

1/2 cup Sugar
2 tablespoons Cornstarch
2 cups Milk
2 Egg Yolks, beaten
2 tablespoons Butter
1 1/2 teaspoons Vanilla
Green Food Color
1 sheet frozen Pie Pastry
small shamrock cookie cutter
4 Pre made 5" Pie Shells
Leprechaun Sprinkles 

In preparation for this recipe, have your ingredients, on the counter, measured and ready to use. Place your egg yolks in a medium bowl, to accommodate 1 cup of liquid.

Combine sugar, cornstarch and milk in a medium saucepan. Cook, stirring the entire time over medium heat until it becomes thick and bubbly. Once it is bubbly, cook for 2 minutes more, stirring constantly. Remove from heat.
Measure 1 cup of the mix to the egg yolk and mix together. 
 Pour the egg mix into the pan with the rest of the milk mixture.
Cook and stir 2 minutes more.
Remove the pan from the heat, and stir in the butter and vanilla until combined.
Add green food coloring, and mix until combined. I used liquid food color for this recipe, but you could also use paste color.
Pour pudding in to a bowl and cover with plastic. Place plastic on the surface of the pudding, to prevent air from getting to it. Chill in fridge.
While your pudding is chilling, unroll 1 sheet of the pie crust and cut out small shamrocks. Bake for 5-7 minutes at 350 degrees.
Bake the pie shells according to the package directions.
Let the pie crusts cool.
Fill the pie crusts with the pudding. Decorate with sprinkles. Decorate the cut shamrocks with sprinkles by spraying a little water on the crust, then pouring sprinkles on the crust. Let dry.

Thanks so much for stopping by to celebrate Pi day with me! 
 Follow The Freshman Cook!


Continue scrolling down to see what my other Pi loving friends  created to celebrate today!

Cherry Hand Pies from Love and Confections

Chocolate Orange Free Form Pie from The Bitter Side of Sweet

Chocolate Peanut Butter Freezer Pie from Feeding Big

Fried Apple Pies from Cindy’s Recipes and Writings

Gluten Free Death By Chocolate Pie from Gluten Free Crumbley

Mini Shamrock Pie from The Freshman Cook

Shepherd’s Pie Pizza from The Spiffy Cookie

Sweet Potato Pie from My Catholic Kitchen


print recipe

Mini Shamrock Pie

INGREDIENTS:

  • 1/2 cup Sugar
  • 2 tablespoons Cornstarch
  • 2 cups Milk
  • 2 Egg Yolks, beaten
  • 2 tablespoons Butter
  • 1 1/2 teaspoons Vanilla
  • Green Food Color
  • 1 sheet frozen Pie Pastry
  • small shamrock cookie cutter
  • 4 Pre made 5" Pie Shells
  • Leprechaun Sprinkles

INSTRUCTIONS:

  1. In preparation for this recipe, have your ingredients, on the counter, measured and ready to use. Place your egg yolks in a medium bowl, to accommodate 1 cup of liquid.
  2. Combine sugar, cornstarch and milk in a medium saucepan. Cook, stirring the entire time over medium heat until it becomes thick and bubbly. Once it is bubbly, cook for 2 minutes more, stirring constantly. Remove from heat.
  3. Measure 1 cup of the mix to the egg yolk and mix together.
  4. Pour the egg mix into the pan with the rest of the milk mixture.
  5. Cook and stir 2 minutes more.
  6. Remove the pan from the heat, and stir in the butter and vanilla until combined.
  7. Add green food coloring, and mix until combined. I used liquid food color for this recipe, but you could also use paste color.
  8. Pour pudding in to a bowl and cover with plastic. Place plastic on the surface of the pudding, to prevent air from getting to it. Chill in fridge.
  9. While your pudding is chilling, unroll 1 sheet of the pie crust and cut out small shamrocks. Bake for 5-7 minutes at 350 degrees.
  10. Bake the pie shells according to the package directions.
  11. Let the pie crusts cool.
  12. Fill the pie crusts with the pudding. Decorate with sprinkles. Decorate the cut shamrocks with sprinkles by spraying a little water on the crust, then pouring sprinkles on the crust. Let dry.
Created using The Recipes Generator











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