Lemon Meringue Pie [Photograph: Lauren Weisenthal]
Happy Pi Day everyone! We here at SE, being both food obsessives and...nerds...have a longstanding love affair with this food holiday. And while this editor in particular would love to celebrate with a slice of juicy blueberry pie, times are what they are (read: cold) so we'll have to celebrate with seasonal favorites instead.
Lemon Meringue Pie
It's a tried and true trick: make plain pies more awesome by adding a heaping cloud of puffy, sweet meringue. That's the secret to this Lemon Meringue Pie, which is classic except for a slight twist. Instead of a raw French meringue topping, it has one made of Swiss meringue instead. We think the texture is better with the Swiss Meringue, but it's important to only make the meringue just before you plan to serve it, or else it will get rubbery on top.
Lemon Shaker Pie
[Photograph: Lauren Weisenthal]
Want something a little easier to throw together? Try this classic pie from Ohio. Whole lemons (yup, you read that right) are sliced very thin and mixed with sugar and some eggs for a unique and totally delicious treat. Another reason to make this now? We like it best with Meyer lemons, which won't be on the market for long.
Rum-Raisin Chess Pie
[Photograph: Maria del Mar Sacasa]
Chess pie is a classic Southern dessert that's similar to the Shaker pie in its simplicity. Here, the filling is essentially a cornmeal thickened custard; one that we've perked up with booze-soaked raisins.
Chocolate Cream Pie
[Photograph: Lauren Weisenthal]
Chocolate lovers know that you don't need fruit to make a great pie. You can fill your pie shell with a smooth, creamy yet airy chocolate pudding instead. So while those expecting clean lines when slicing will be disappointed, people who love pudding will be in heaven.
Mini Pecan Pies
[Photograph: Colin Price]
With a name like Pi Day, you know that cuteness is more than welcome. But adorable miniaturized size is only part of why we like these pecan pies. They still have that flaky, all-butter crust and a nutty, sweet yet not too-sweet filling that we look for in our pecan pie (of any size).
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