By Olivia Short ’17
I prefer to focus on the “pie” part of pi day. I’m not much of a math person– I’m content to doodle colorful fruit pies and think up potential flavor combinations. (Cashew cream pie? Cayenne pecan pie? The list goes on.)
My earliest pie memories are vague, blurred pictures of my mom at summertime family parties. She’s the definition of hospitable and loves to cook for people, but working mom life (and self-respect, frankly) have kept her from making super complex from-scratch lattice pies. Her version of homemade is a bit more simplistic, but it’s still rooted in love.
The following is technically a Kraft recipe— the kind they print on Cool Whip packages with punny taglines like “Here’s a COOL idea!”– but it still feels uniquely like my mother’s. I remember watching her make this summer after summer, with her hair tied up in a scarf and open windows welcoming sun and birdsong. I loved seeing how the foods my toddler self knew so well (yogurt and Jello, my favorite messes) combined to be something entirely new.
- 1 prepared graham cracker crust, store bought or homemade
- ¼ cup water
- 1 box sugar-free Jello, any flavor
- 12 oz. fat-free yogurt, in flavor that compliments Jello
- 8 oz. fat-free Cool Whip
- fruit and extra Cool Whip for topping (optional)
- Boil water. Upon boiling, turn off the heat and stir in the gelatin until dissolved. A whisk is the best utensil for this step.
- Add yogurt to the gelatin bowl and whisk. Combine fully– the mixture should be homogenous with no lumps.
- Add Cool Whip to the mixture and fold in with a plastic spatula. Again, mix again until you have one homogenous mixture.
- Pour mixture into graham cracker crust.
- Refrigerate the pie for at least 4 hours. It will cut cleanly if chilled enough.
- Serve, topped with fresh fruit, more Cool Whip, or whatever your heart desires.
Mama and I are partial to lime-flavored pies, but there’s really a lot of potential here. You could make a strawberry-flavored pie and stir in chocolate chips, or even a lemon-flavored pie with thyme and raspberries. Even the crust is prime for variety– how about a cherry-flavored pie with a chocolate graham cracker crust? You can also experiment with different types of crust by stirring a few tablespoons of melted butter into the crumbs of your favorite cookie. (Oreos, gingersnaps, and even Girl Scout cookies all sound worth the extra effort.)
Try some experimentation– after all, pi is endless! 🙂
Cover image credit Kraft (kraftrecipes.com)