2 popular pie recipes: pecan and custard

March 14 is known as "Pi Day" worldwide, but not the kind you eat. Instead Pi is a mathematical constant that people honour one day a year by eating – what else – pie! Here are two popular "Pi" recipes for getting a sweet tooth fix.

Each bite is a bit of heaven in your mouth. And your pocketbook will be heavier for not having bought this easy-to-make delicacy.

Ingredients
(Makes 6 to 8 servings)

• Single pie crust
• 3 large eggs
• 250 ml (1 c.) light corn syrup
• 0.5 ml (1/8 tsp.) salt
• 150 g (2/3 c.) chopped pecans
• 100 g (1/3 c.) melted butter
• 5 ml (1 tsp.) vanilla extract
• 250 g (1 c.) white or brown sugar (or half of each)
• 10 to 20 large perfect pecan halves

Preparation

1. Preheat the oven to 230°C (450°F).
2. Line a 23-cm (nine-in.) pie plate with the pie crust; turn under the edges of the dough and, if desired, form a decorative edge.
3. In a large bowl, beat the eggs slightly.
4. Add the corn syrup, salt, chopped pecans, butter, vanilla and sugar.
5. Stir until all the ingredients are well blended.
6. Pour the syrup mixture into the prepared pie crust.
7. Arrange the pecan halves over the top of the pie, spacing them evenly, in concentric circles or as desired.
8. Bake the pie for 10 minutes; reduce the heat to 175°C (350°F) and bake until a knife inserted in the centre comes out clean, 45 to 55 minutes more. Do not open the oven door during the baking time.
9. Let the pie cool for at least 20 minutes before serving.

This creamy pie is never as good from a store as it is from your kitchen.

Ingredients
(Makes 6 to 8 servings)

• Single pie crust
• 4 eggs
• 600 ml (2 1/2 c.) milk
• 125 g (1/2 c.) sugar
• 5 ml (1 tsp.) vanilla extract
• 5 ml (1 tsp.) almond extract
• 5 ml (1 tsp.) salt
• 5 ml (1 tsp.) ground nutmeg

Preparation

1. Preheat the oven to 204°C (400°F).
2. Line a 23-cm (nine-in.) pie plate with the pie crust; turn under the edges of the dough and, if desired, form a decorative edge.
3. Prick the bottom of the crust and bake it for 10 minutes.
4. Meanwhile, in a large bowl, beat the eggs. Add the remaining ingredients and stir to blend well.
5. Pour the egg mixture into the pie crust.
6. Cover the edges of the crust with pieces of foil and bake until a knife inserted near the centre comes out clean, 20 to 25 minutes.
7. Let the pie cool completely before serving; store in the refrigerator.

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