It’s Pi Day! What is Pi? 3.14 if you are rounding it to the nearest hundredths place. Pi is a mathematical constant which is the ratio of a circle’s circumference to its diameter. So why are we celebrating today? Because today is March 14 or 3/14 which is the rounded amount of Pi.
In addition to being a baker, I’m a huge math geek. Yup, you heard me right, I love math. It has always been my favorite subject in school because it came east to me. I like solving math problems and this new common core is actually fascinating to me. I knew it’s frustrating for those not in the classroom but I’m learning some new and really cool ways to solve math problems!
But, enough about math. I’m celebrating Pi day with…a pie! Surprised? I doubt it. I will tell you I had a really tough time coming up with a pie this year. I just wasn’t feeling a regular fruit filled pie. I didn’t want a simple pudding pie. I really, really wanted a fresh citrus type pie since citrus is in season and I’m looking forward to spring weather.
I saw a recipe for lemon cheesecake pie and I knew that was the pie for me. Classic cheesecake mixed with fresh squeezed lemon juice and cooked up in a pie crust! It smelled like spring in my kitchen as I was juicing the lemons. Plus the whole kitchen and dining room smelled like fresh lemons as it was cooking. Definitely a great pie to brighten someone’s day.
When it came out of the oven I did have some trouble with it cracking but otherwise it looked great. The crust was perfectly browned. I sprinkled some fresh lemon zest on top of the pie to brighten it up. You can put whipped cream on top if you want, but I chose to leave it as it was.
The lemon cheesecake pie is delightful. It’s smooth, it’s creamy, it’s lemony. This is a great dessert for celebrations or even for Easter dinner!
- 2 (8 oz) bars of cream cheese, softened
- 1 c. sugar
- ¾ c. sour cream
- 2 eggs
- ⅓ c. fresh squeezed lemon juice
- 1 t. vanilla
- ½ t. salt
- ¼ t. nutmeg
- 1 (9 inch) refrigerated pie crust
- lemon zest
- Preheat the oven to 325 degrees. Unroll the pie crust and place it in a 9 inch pie pan. Set aside.
- Place the cream cheese and the sour cream in a bowl. Beat with a mixer on medium speed until smooth.
- Add in the eggs and mix well.
- Stir in the fresh squeezed lemon juice, vanilla, salt, and nutmeg.
- Pour the cheesecake into the prepared pie crust.
- Bake for 45-55 minutes or until the center is set but still wobbly.
- Remove from the oven and cool on a wire rack for 2 hours. Refrigerate for at least 2 hours before serving.
- Before serving sprinkle with fresh lemon zest.
Indiana Sugar Cream Pie from Eva Bakes
Coconut Cream Pie from Relish
Individual Pepperoni Pizza Pot Pies from Cheese Curd in Paradise
Lemon Cheesecake Pie from Hezzi-D’s Books and Cooks
Chocolate Pecan Pie from Cookaholic Wife
Sweet Potato Pie from Kosher Kitchen