Happy belated Pi Day!
As a math graduate student with a baking blog, I couldn’t pass up the opportunity to make a pie for Pi Day. I mean, how many food-and-math related holidays are there?
But, I had signed up to lead a workshop this morning at Seattle’s Expanding Your Horizons, a conference offering middle school girls a day of career exploration in math, science and technology. I had quite a bit to do this week for my own classes, as it was the last week of the quarter, so planning my workshop was left to the last minute–Pi Day.
But, trying to prepare an inspiring, hands-on mathematical workshop that would be entertaining enough for a classroom of middle school girls isn’t the easiest task. It came together in the end (I taught the girls about graph theory, showing them that math really is about finding beautiful new ways to think about things, not about hard equations), but didn’t leave much time for pie baking yesterday!
So, I went the no-bake route. It’s quick, easy and results in a delicious cream pie!
But I didn’t want to make just any no-bake pie. To honor the one and only Pi Day, it had to be extra special. So I made an Oreo Nutella pie. It has a crunchy Oreo cookie crust, a silky Nutella pudding layer, and a fluffy whipped cream topping.
This pie only took about 10 minutes of actual active prep time, and tastes absolutely fantastic. Even though it’s not quite as fancy as a beautiful fruit pie with a lattice top, it definitely holds its own in pie awesomeness level.
Happy Pi Day, everyone!
ALSO! I almost forgot–best news of the day: I STARTED WALKING TODAY! Without crutches! Which means everyone’s favorite pup Junior will be coming back to Seattle any day now! I am SO EXCITED!
Look at his little white boots! He is so serious about his bones! I can’t wait to see him!
Anyways, happy Pi Day!
Oreo Nutella Cream Pie
makes 1 9-inch pie
For the crust:
24 regular Oreo cookies
1/4 cup melted butter
For the pudding:
1/4 cup unsweetened cocoa powder
1/2 cup sugar
1/4 cup corn starch
2 cups whole milk
1 teaspoon vanilla extract
1/2 cup Nutella
For the cream:
1 cup cold heavy whipping cream
1/4 cup sugar
1/2 tablespoon corn starch
1/2 teaspoon vanilla extract
Using a blender or food processor, crush the Oreos. Pour in the melted butter and stir to combine, making sure the butter is evenly distributed. Press the mixture into a 9-inch pie pan, covering the bottom and the sides as evenly as possible. Refrigerate the crust while you make the pudding.
To make the pudding, whisk together the cocoa powder, sugar, and cornstarch in a medium saucepan until no lumps remain. Slowly pour in the milk, whisking as you pour to ensure no lumps form. When the milk has been incorporated, put the pan on medium-high heat and whisk constantly. When the mixture starts to bubble, whisk constantly for another 30 seconds until the pudding is very thick. (The whole process took me about five minutes.) Add the vanilla and Nutella, whisking until smooth. Pour the pudding evenly on top of the Oreo crust and cover with plastic wrap, pressing the plastic wrap on the top of the pudding. Refrigerate for 2-3 hours or until ready to serve.
After 2-3 hours, make the cream by combining all the ingredients in the bowl of a stand mixer with the whisk attachment. Whip until the mixture is thick and fluffy, 4-5 minutes. Remove the plastic wrap from the pudding and spread the whipped cream evenly on top of the pie, decorating with extra Oreos if you’d like. Refrigerate the pie until ready to serve.