[OK one more: mock apple pie [Photographs: Alexandra Penfold]

I'm all for celebrating and I'm all for sweets. But when it comes to random days that honor various treats—I'm looking at you National Chocolate Milkshake Day—there are so many that I can't keep them straight. Pi Day is the exception. Every year I look forward to March 14th (3.14, baby!). It's a day that unites math nerds and food nerds in glorious pie-fueled gluttony.

In the past, I've made pretty crazy things. . . pies on sticks . . . 101 mini pies (with places of pi baked on top), but I still haven't quite decided what I'm going to bake this year. If you're on the fence, too, here are my 5 top American Classic pies to try.

Lemon Chocolate Pie


Move over Lemon Meringue! There's another lemon pie in town. Lemon Chocolate Pie is a popular option at Italian bakeries in my home state of Connecticut. This recipe makes a perfectly puckery lemon pie that's covered in rich dark chocolate. Yes, covered in dark chocolate. Go ahead. Give it a try.

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"Banana Breeze" Pie

If the prospect of making a homemade crust makes you shake in your boots, fear not. This crust is made with corn flakes. As you might have guessed from the name, the pie is very easy to make. It's also very, very good. Hate bananas? Sub in some sliced strawberries instead!

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Gouda and Tart Apple Pie


This one is for all the Pushing Daisies fans in the house. Put your hands in the air for some Charlotte Charles-inspired pie. The nuttiness of the Gouda makes for a perfect companion to the tartness of Granny Smith apples. If you love cheddar and apple pie, this is another killer fruit and cheese combo.

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Moon Pies


Moon pies are neither moons nor pies, but they are marshmallow and chocolate and graham and plain old awesome. And when it comes to Pi Day, puns reign supreme.

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Chocolate Haupia Pie

Coconut milk, milk, and lots of chocolate with a chocolate cookie crumb crust? Yes, please! This is an easy peasy recipe for the chocoholics in your life. I never would have considered myself a coconut person. This dessert has made me rethink everything.

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About the author: Alexandra Penfold is mild-mannered literary agent by day, food ninja by night. Never one to skip dessert she's the Brownie half of Blondie & Brownie, a Midtown Lunch contributor, and co-author of New York à la Cart: Recipes and Stories from the Big Apple's Best Food Trucks. You can follow her on Twitter at @BlondieBrownie.

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