I know I’m in good company, so I know anything I have to say for the great day that is Pi Day is going to be a refresher for you, but let’s refresh just for funsies!
Pi Day is appropriately celebrated on the fourteenth of March since the circumference of a circle divided by its diameter is 3.14.
The abbreviated 3.14 is denoted by a Greek symbol and is able to be written out as anything from 3.14 to 3.14159265358979323846, or to as many as 50 trillion decimal places with no rhyme or reason to its digits!
However, I cannot think of any other aspect of math that can be finagled to end with dessert, so, mathematically speaking, there is no higher importance than pi! So, we marked the occasion by making a Reese’s pie!
This is an easy-to-follow, no-bake Reese’s pie recipe that is perfect for a night in stretchy pants and a Friends marathon (for Mom–not the kids)! Plus, have your littles make it, and BOOM. The day’s math and reading have been accomplished. Delicious schoolwork is the cat’s pajamas.
The recipe we used was for No-Bake Peanut Butter Cup Pie from Spicy Southern Kitchen. I cannot imagine that you wouldn’t love peanut butter cup pie, but if you don’t love it or if there’s some other reason you’d like a different recipe, you can use any pie recipe you want! If you’re looking for no-bake recipes, you might enjoy No-Bake Pumpkin Fluff Pie or, if you’re eating low carb, you might want to try Low Carb, No-Bake Blueberry Cheesecake. Yum!!
First, we unwrapped and coarsely chopped the peanut butter cups to make 1 1/2 cups chopped. (Reese’s are my very favorite candy on planet Earth. So, to me, this measurement is merely a suggestion. You will see that I encouraged much artistic license with the amount of peanut butter cups in, and on!, this pie.)
Then we used a mixer to beat the cream cheese and peanut butter until smooth.
Next, we added the vanilla and powdered sugar and beat again until smooth.
Then we folded in the Cool Whip until blended followed by folding in the chopped peanut butter cups.
Next, we scooped the filling into the pie crust. For your crust, you can use a store-bought Oreo or chocolate graham cracker crust. (We typically make it all from scratch, and you certainly can if you choose, but store-bought is just easier so you can keep math as much the focal point as possible—at least until stretchy pants o’clock.)
And finally, (of course!), we added more chopped peanut butter cups to the top of the pie. (Our suggestion is to sprinkle them like confetti on New Year’s!)
To finish it off, we used a fork to drizzle chocolate syrup over the top of our pie.
It is, unfortunately, important to refrigerate this pie for 2 to 4 hours before you eat it. Otherwise, you will be eating peanut butter cup pudding instead of pie.
To end our Pi lesson on an educational note, after it had had a chance to set up in the fridge, we made sure to take our measurements! While our measurements were not perfectly accurate, we came remarkably close to proving the math true!
*Circumference: approx., 28.5”
*Diameter: approx., 9”
Happy Pi Day!
To get the exact recipe with the ingredient list and amounts, please click this link to go to No Bake Peanut Butter Cup Pie recipe on Spicy Southern Kitchen!
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