A year ago, if you told me I’d be celebrating Pi day, I would have said, “Um, excuse me? Isn’t that something to do with math? And why would I celebrate that?”I mean, I know what Pi is.
Well, I know it’s a number, anyway. And that it isn’t a whole number. I remember learning about it in my high school math class. Although I couldn’t tell you which math class.
But for the life of me, I can’t tell you what it’s purpose is and, to be honest, I don’t really care.
By now you can probably guess that I’m no math genius. Nope. Never have been. Never will be. Math was actually my worst subject.
I was more of an English girl. Except when it came to reading. I wasn’t into it so much back then but I digress.
I may not care about the math Pi, but I most certainly care about the dessert pie. Lemon meringue pie, apple pie, easy chocolate pecan pie, and pineapple cream pie!
As it turns out, the number Pi is 3.14, which, for party-day purposes, equates to 3/14 or March 14th. You get the idea. Do you know what that means? It means that today is party day!
To celebrate, I made you a Pineapple Cream Pie.
Not just any pineapple cream pie, my mother-in-law’s recipe. But, I changed it up a bit.
Just in case you want to make one later, and I know you will, here’s the recipe.
Worried about the fabulous filling being poured into an over-worked, no-longer-flaky, tough crust? No worries! My Easy Foolproof Pie Crust recipe comes out perfect every time.
2 hr, 15 Prep Time
10 minCook Time
2 hr, 25 Total Time
Yields 8-10
Save Recipe5 based on 1 review(s)
Ingredients
- 3 6oz packages of cream cheese
- 14 oz can sweetened condensed milk
- 1/4 C lemon juice
- 3 egg yolks
- 1 C crushed pineapple, drained
- 3 egg whites
- 3 Tbsp sugar
- few dashes cream of tartar
Instructions
- Beat cream cheese until creamy
- Add remaining ingredients and beat until combined
- Pour in baked pie crust {I used phylo dough, but this is easy foolproof pie crust recipe is the best}
- Beat eggs whites until frothy
- Add sugar and cream of tartar
- Beat until stiff peaks form
- Top pie with meringue and bake in 375* oven for 5-10 min {meringue tips should be a golden brown}
- Refrigerate until firm {about 2 hours}; store leftovers in refrigerator
- Calories 4384
- Total Fat: 224 g 344.62%
- Saturated Fat: 87 g 435%
- Cholesterol: 8046 mg 2682%
- Sodium: 2249 mg 93.71%
- Potassium: 2460 mg 70.29%
- Total Carbohydrate: 347 g %
- Sugar: 316 g
- Protein: 233 g
- Vitamin A: 249.88%
- Calcium: 2097 mg 209.7%
- Iron: 21 mg 116.67%
Click Here For Full Nutrition, Exchanges, and MyPlate Info
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