Happy 3.14 Day!
I've written about this before, but pie has never been my favorite thing to eat or make (I'm #teamcake, please don't hate me). But I always make sure to bake one in honor of Pi Day, which I can't help celebrate since I am both a low-key nerd and a failed math major (true story: I wanted to major in math in college but it was too hard so I settled for an economics degree instead 🤷).
This year's pie is from my new favorite pie book, The New Pie. The New Pie was written by Chris and Paul, a married pair of CDC scientists who enter pie baking competitions in their spare time (you know, when they're not busy protecting us from infectious diseases). They've won many pie competitions throughout the country, which is no surprise since their book is filled with unique and original pie recipes like King Fluffernutter Pie and Bubbling Butterbeer Pie. Along the way, they also taught me a bunch of awesome baking tricks that I plan to apply beyond pie — like, did you know you that you could turn whipped cream into ice cubes (like they did for their Thai Iced Tea Pie 😍)?
Because I just finished developing and testing a last-minute pistachio muffin recipe for #weeknightbakingbook (which, OMG, has a freaking Amazon page but no cover, lol!), I decided to try their pistachio honey pie recipe to use up all my spare pistachio nuts. According to Chris and Paul, this pie recipe was inspired by Mediterranean and Middle Eastern baklava, which led them to top the pie with phyllo dough as opposed to more pie crust. I was 100% there for it — not only did I have to do less work (they recommend buying store-bought dough), the phyllo topping was both delicious AND gorgeous and the perfect compliment to the pistachio honey filling (which did indeed taste like baklava). Enjoy!
Some baker's notes:
- Because this pie recipe has a lot of kinda involved steps, I broke the work down over a few days to make sure I wasn't stuck in the kitchen for hours. I made the pie crust the first day, blind baked it the next, and made the filling and topping on the last day before baking the entire pie. You can speed up the entire process by making the pie crust and blind baking it on the same day; although I find that it holds it shape better if frozen overnight, Chris and Paul recommend just freezing it for an hour before baking.
- To make the topping, Chris and Paul use three store-bought phyllo sheets that you then cut into wedges. It's great, but you're left with a LOT of phyllo sheets after the recipe (each box comes with… a LOT). I ended up refreezing the leftovers. If you don't want to bother, go ahead and skip the phyllo topping — the pie will look a little like pecan pie without it.