Friday, March 14, 2014

Payday Pie for Pi Day

Today, March 14th is Pi Day! 















The reason today was selected to celebrate a particular greek letter is that (in the USA) March 14 is written as 3/14. For Dear Readers who haven't gotten the joke yet, pi is an numerical term equal to approximately 3.14. The real exact value of pi, according to Pi Day, has been calculated to over one trillion digits (give or take). And how did that value come about? It is the fudge factor value that, when multiplied by the square of the radius of a circle, equals the circumference of that circle.

Or something close to that.

So in honor of Pi Day, I bring you Payday Pie.  Name after that famous candy bar, Payday pie is filled with caramel and peanuts.  I used a graham cracker crust because it is easier (to me, anyway) to make than a regular pie crust.

Although math was my best subject in school, I can't read a calendar so Pi Day snuck up on me.  As a result, I didn't prep properly (i.e., didn't charge the camera battery) so there is no fancy-schmancy artfully arranged cover-worthy photo to share in time for the post.

When I make this pie again, I update with more better finished photos (photo finish?).

Payday Pie
Yield: 1 9-inch pie
Can be made up to 5 days in advance

for graham cracker crust:
1  cup graham cracker crumbs (aprox. 6 whole boards--see this post on how to convert graham crackers to crumbs)
4 Tbl. unsalted butter, melted
2 Tbl. granulated sugar

for filling:
1 1/2 cups granulated sugar
2 Tbl. dark corn syrup
1 cup sweetened condensed milk
1 stick (1/2 cup) unsalted butter, cut up
1 1/2 cups salted, dry roasted peanuts

Preheat oven to 375F. Combine graham cracker crumbs, melted butter and sugar.   Press evenly into a 9-inch pie pan, using the back of a spoon or mini-ladle.   Bake for 10 minutes, or until it just starts to brown.
















Remove from oven and set aside to cool on a heat-safe surface while preparing filling.


















Combine sugar, corn syrup, sweetened condensed milk and butter in a 2 or 3 quart saucepan.  Stir constantly over medium heat until the sugar is completely dissolved and the butter has melted.  Bring to a boil, then reduce heat to medium-low and continue to boil, stirring only occasionally, for 5 minutes.


















Remove from heat; immediately stir in peanuts.

You can pour a little faster than this.


















Pour filling into prepared graham crust.


















Let cool for 1/2 hour at room temp, then cover and refrigerate for 4 hours up to overnight before serving.  Can be served straight from fridge, but tastes better if removed at least 1/2 hour before serving to take the chill off. 

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