It’s more quiche-like. I hope you are not disappointed.
1 lb ricotta cheese
8 egg whites
1/2 lb sugar (one really full cup)
1/4 lb fresh ginger (or more)
1/4 lb butter (one stick), very soft
1/4 tesp salt
2 Nine-inch shallow pie crusts
Peel the light brown skin from the ginger. Dice the ginger into tiny cubes (you may think about grating the ginger, but *don’t *as the result will be far too thready). Beat the egg whites for a moment to incorporate some air. Add the ricotta, sugar, ginger and very soft butter and thoroughly mix. Pour mixture into pie shells and bake until firm (or a knife inserted 2 inches from the edge comes out clean) and slightly golden, about 45 minuets at 350F.
Pie crust is one thing I don’t bother with doing from scratch - I can get a crust from Safeway and bake it up, and it tastes better than what I come up with on my own. I’ve never gotten the hang of pie crusts (and I do bake a lot).
I had a Pi Day games party where pies and other round foods were featured, AND I displayed my Pi Clock.
The Pi Clock is wicked awesome: it tells time counterclockwise :eek: on a unit-circle face, starting from 2 Pi at the position that’s usually at 3 o’clock on a normal clock.
My grandmother says that her recipe for pie crusts was never the same after they changed the formulation of Crisco, and that simultaneously the store-bought crusts have gotten significantly better, so she never makes her own any more, either. And who am I to argue with Gramma about cooking?
I had every intention of making a pie to celebrate, but in the end I didn’t… we spent the whole day shopping for, and then playing around with, our new espresso maker instead.
However, I did find time to write up a blog post about the awesomest of pies, the French-Canadian tourtiere.
I didn’t get to it until fairly late; it came out of the oven just before midnight. So it had to wait until the following day to be consumed, but it’s okay because I temporarily redefined pi for the occasion. 3.14, 3.15, who’ll notice the difference?
