An Irish Pi Day
Tomorrow is Pi Day, a special day that pie makers around the world love to celebrate. This year I decided to celebrate with an Irish Pi Day as Kerrygold had recently sent me a bottle of their Irish Cream Liqueur. (I do love those folks and the occasional treat they send me for using so much of their butter in my pies.) I tucked the bottle away to open on St Patrick’s Day (it seemed only right), and started thinking about how I might incorporate some in a pie. I settled on changing up the Chess Pie recipe in ART OF THE PIE a bit. You’ll find the full recipe is at the end of the post but in brief here’s what I did to make my Irish Pi Day Pie.
First I rolled out a single dough and placed it in a special pan that I save to use once a year. I made the filling and baked it until it was done.
As soon as it cooled I put on the kettle for a cup of tea and as if on cue company started to arrive. How is that this always seems to happen? 😉 They were all very willing to be my tasters even when I told them it was a first ever change up of the basic Chess Pie.
As you can see, there was nary a piece left so I think it was a hit! 😉
Maybe next year on Pi Day I’ll celebrate a different country. That might be fun!
P.S. Kerrygold didn’t pay me to write this blog post, but they did kindly send me a free bottle of their Irish Cream Liqueur.
- 1/2 recipe Art of the Pie dough
- 1-1/2 cups sugar
- 6 tablespoons all-purpose flour
- 3/4 cup butter, softened
- 5 large eggs
- tiny pinch of salt
- 1 cup canned light coconut milk or half and half
- 1/2 cup Kerrygold Irish Cream Liqueur
- Preheat Oven to 425 degrees and place rack in middle of oven.
- Roll out pie crust, place in pie pan, cover with plastic wrap, and place in fridge to chill while you make filling.
- In a food processor, insert the steel blade. Add the flour, sugar and butter and mix until the batter is smooth. Add the canned light coconut milk, Kerrygold Irish Cream Liqueur, eggs and blend thoroughly.
- Fill the crust with the milk mixture and bake for 10 minutes, then reduce heat to 350 degrees and continue cooking 40-50 minutes. When done, the crust will be set, and shouldn’t quiver when you gently shake the pie pan. The top will be tan color.
- Set on a cooling rack for two hours as the filling continues to set up.