What do you do when regular pi pie just isn’t geeky enough for you? You make pie, squared.
Two years ago I made the new year’s resolution to use more of the bakeware I have in my pantry. I seem to default to the same two or three bundt pans, leaving my madeleine pans, Twinkie molds, whoopie pie sheet pans, mini tart pans, and seasonal bakeware to gather dust. (Because I just can’t force myself to make pumpkin-shaped donuts in May.)
But Pi Day (March 14th, or 3.14) turned out to be the perfect time to get out the square springform pan I’ve had tucked away since finding it at a garage sale a few year ago.
For my regular pi pie I threw together a quick Pecan Chocolate Chip number. Pecan pies are fantastic because you mix everything in one bowl and dump it in a store-bought pie crust. You can get fancy and make your own crust if you’d like, but I’ve never had a co-worker who could tell the difference.
For the square pie I made Peach Pie Crumble Bars. So not technically a pie, but very pie-ish, with a simple cookie crust of sugar, butter, and flour, finished with a peach filling and some of the cookie crust crumbled on top. The recipe called for fresh peaches, but this time of year I had to use canned, and it was still delicious.
If you don’t have a square springform pan, it’s not the end of the world. Many people have been known to live, full, productive lives without a square springform pan. You can still make this recipe in a regular cake pan. Just line it with parchment paper to easily lift the pie out and then slice it up.
And yes, I have a mold to make little pi symbols. Novelty bakeware is my weakness.