In case you didn’t already know, today is Pi Day. This is the day when cooking enthusiasts and mathematicians come together to celebrate the fact that March 14th is 3.14 which is a mathematical constant, the ratio of a circle’s circumference to it’s diameter. I wish I could say I knew this by heart, but I’m really not that smart, at least not when it comes to math. I looked it up online. Just now. Anyhow today is the day when we all talk, dream, share, and eat nothing but pie all day long because we as a human race love puns and fun food holidays such as this one. Especially when said food holiday consists of all things pie. Last year I was very ambitious, and determine to share two recipes on Pi Da, so I posted this Strawberry Cream Pie (I have a thing for cream pies), and this Cinnamon Roll Oatmeal Raisin Pie (cinnamon roll crust equals dreams).
This year I wasn’t so ambitious, mostly because I’ve been shooting a lot of miscellaneous food projects this week, so you only get one pie recipe this time around. It’s okay though because it’s a really good pie recipe. I decided to share a recipe from one of my favorite cookbooks, Incredibly Decadent Desserts from the people over at Cooking Light. I love this book, mainly because it’s a beautiful book, visually. The photographs are amazing, and the recipes are interesting. I have to be honest, I’m not one for cooking “light,” so I do tweak the recipes to put the fat back in them. Sorry. I feel like if you’re going to have a dessert, you might as well have a really good dessert, and that means full fat flavor all the way. This Chai Latte Cream Pie is a banana cream pie (minus the bananas) meets a chai latte and it’s the perfect dessert to make this week.
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