Sponsored: Gluten-Free Pi(e) Day

Pi Day occurs on March 14th in celebration of the mathematical constant “pi” (π). "Pi" represents the ratio of a circle's circumference to its diameter and has a numerical value of roughly 3.14159. No matter how big or small the circle, “pi” will always remain the same. (though “pi” is technically an irrational number and goes on forever without ever repeating!). The power of “pi” lies in its ability to help calculate the area, circumference, and volume of circular shapes - like pies.

For mathematicians, students and pie-lovers alike, March 14th (3/14) marks a day to celebrate this irrational, yet incredibly important, number. And we can’t think of a better way to celebrate pi day than with some delicious, gluten-free pie.

Finding gluten-free pie can be slightly challenging, but with proper planning and little creativity a safe, gluten-free pi(e) day party can come together in no time. While pie is most often associated with its traditional apple and pumpkin varieties at Thanksgiving, there are so many more delicious flavors and recipes to try. When it comes to party planning, the first question to ask is: sweet, savory or both?

Savory pies are a festive way to celebrate Pi day at any meal. From quiche Lorraine to chicken pot pie and even pizza pies, savory pies can easily be made gluten-free. Schär’s gluten-free Bread Crumbs, ‘Mix It’ Universal Flour Mix, and Pizza Crust offer a variety of options to use for a savory pie base. Head to the Schär website for recipes on how to use them in everything from a gluten-free Cheesy Roasted Veggie Pizza to Chicken Pot Pie.

Serves: 8 

Ingredients

• 1 package Honeygrams
• 6 tbsp butter
• 2 tbsp cocoa powder
• 8 oz chocolate chips, semi-sweet
• 4 eggs, divided
• 1/2 cup sugar
• 1 tbsp sugar
• 1 cup whipping cream

Instructions

1. In the bowl of a large food processor, break up the honeygrams. Melt 2 tablespoons of the butter and add it to the honeygrams along with 1 tablespoon of the cocoa powder. Pulse the mixture in the food processor until the honeygrams are crumbled and the butter and cocoa powder are mixed in.
2. Transfer the crumbs to a lightly greased deep dish pie dish. Using your fingers, gently press the mixture along the bottom and sides of the dish to form an even crust. Put in the refrigerator to chill while preparing your other ingredients.
3. Meanwhile, preheat the oven to 350 degrees F. Set up a double-boiler on the stove and get a pan of water gently simmering over medium-low heat. While the water is coming to temperature, whisk together 1/2 cup of the sugar and the egg yolks to make a thick paste. Set aside.
4. Once the water is ready, place a glass bowl with the chocolate chips and the remaining butter, chopped into small chunks, on top. Stirring constantly, melt the chocolate until smooth.
5. Whisking constantly, blend a small amount of the chocolate mixture into the egg yolk/sugar mixture. You want to do this slowly so that you don't accidently cook the egg yolk with the hot chocolate. Continue this process until all the chocolate has been mixed into the egg yolks.
6. In a separate bowl, beat the egg whites until stiff peaks form. Fold the egg whites into the chocolate mixture until evenly blended. The egg white will deflate a bit so just try to mix gently until the mixture is homogeneous.
7. Remove your crust from the refrigerator and pour the batter into the pan. Cook for 30-40 minutes or until a knife inserted into the center comes out clean. Remove from the oven and let cool to room temperature.
8. Right before serving, beat the heavy whipping cream, the remaining sugar and cocoa powder until stiff peaks form. Spread the whipped cream evenly over the pie and serve.