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Thread: Pi Day (3.14)

  1. #1
    Community Manager BB_Aeyline's Avatar
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    Pi Day (3.14)

    Dear Settlers,

    Today is Pi Day, and we'd like to invite you to share your favorite pie recipe with your fellow Settlers. To get things started, I've selected a personal favorite: Brazilian Mini Pies


    INGREDIENTS

    For the pastry
    700g plain flour, plus extra for dusting
    2 teaspoons salt
    100g cold lard, cubed, plus extra for greasing
    150ml cold water
    2 eggs
    2 egg whites
    2 teaspoons white wine vinegar
    2 teaspoons olive oil

    For the filling
    4 chicken thighs, diced
    3 cloves garlic, peeled and crushed
    Juice of 1 lime
    Olive oil
    2 onions, peeled and finely chopped
    1 bunch spring onions, finely chopped
    1 red chili, de-seeded and finely chopped
    Thumb sized piece of fresh ginger, peeled and grated
    2 teaspoons turmeric
    1 cup ground roast peanuts
    2 teaspoons tomato purée
    250 ml hot chicken stock
    50 g creamed coconut, grated
    Small bunch fresh coriander, chopped

    INSTRUCTIONS

    First make the pastry dough. Rub the flour, salt and lard together with your fingertips until the mixture resembles breadcrumbs, then make a hole in the center. Whisk together the water, egg, egg white, and vinegar. Pour into the hole and gradually mix together with a fork. Turn the dough out onto a lightly floured surface and knead gently until smooth. Wrap in plastic wrap and set aside to rest at room temperature for 30 minutes.

    Meanwhile, make the filling. Combine the chicken thighs, garlic and lime juice in a bowl, cover in plastic wrap and set aside to marinate for 15 minutes. Heat a splash of olive oil in a large, heavy-based pan and add the onions. Fry for 5 minutes until soft, then add the chicken pieces and fry for 2 to 3 minutes. Add the spring onions, chili, ginger and turmeric and fry for a further 2 minutes until fragrant. Add the peanuts and tomato puree, fry for a minute then add the chicken stock. Bring to a boil and then simmer for 20 minutes until the chicken is tender. Add the creamed coconut and cook for another 2 to 3 minutes until thickened. Remove from the heat, stir in the coriander and leave to cool.

    Grease two 8 holes muffin tins with a little lard. Pinch off a small ball of pastry and press into the bottom of the tin to form a base. Repeat to make 16 bases, then divide the cooled chicken mixture between them. Pinch off a piece of the remaining dough, flatten into a rough circle and press on top of the filling to form a lid. Use a round pastry cutter to trim the edges and repeat with the remaining pastry.

    Whisk together the egg yolks and oil, and glaze the tops of the pies. Transfer to the fridge to rest for 30 minutes before baking. Preheat the oven to 190°C. Glaze the pies with a little more of the egg yolk and oil mixture and bake them for 20 to 25 minutes until golden brown. Transfer to a wire rack to cool slightly before serving. Enjoy!

    BB_Aeyline

  2. #2
    Noble CoffeeCat's Avatar
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    Easy dessert!

    Peanut Butter Ice Cream Pie (easy!):

    1 ready-made chocolate graham cracker crumb pie crust (or make your own, 2 recipes below)
    1 quart vanilla ice cream
    1/2 cup peanut butter (creamy or chunky, your choice)

    Whip peanut butter and ice cream with a mixer until smooth.
    Pour into crust, refreeze.
    (Optional garnish: crumbled Reese's Peanut Butter Cups, shaved chocolate, M&Ms or chocolate chips on top.)

    That's it. Slice & serve.

    Chocolate Graham Cracker crust (2 methods) for Peanut Butter Ice Cream Pie:

    First method:
    9-10 chocolate graham crackers (probably 1 sleeve from a box)
    1/4 cup melted butter (margarine or butter/margarine substitute like Smart Balance)

    Put 1 sleeve of chocolate graham crackers in a heavy-duty plastic freezer bag.
    Crush the crackers inside the bag (I use a rolling pin).
    Pour melted butter into crushed crumbs and knead them together inside bag until well mixed.
    Firmly press mixture into greased pie plate/pan and refrigerate or freeze while you make the filling.

    Second method:
    9-10 plain graham crackers (probably 1 sleeve from a box)
    1/4 cup light brown sugar
    1/4 cup unsweetened cocoa (1/3 cup for darker chocolate)
    1/4 cup melted butter (margarine or butter/margarine substitute like Smart Balance)

    Put 1 sleeve of chocolate graham crackers in a heavy-duty plastic freezer bag.
    Crush the crackers inside the bag (I use a rolling pin).
    Add brown sugar and cocoa, shake well to mix.
    Pour melted butter into crushed crumbs and knead them together inside bag until well mixed.
    Firmly press mixture into greased pie plate/pan and refrigerate or freeze while you make the filling.

  3. #3
    Mayor
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    Zeus
    I am no cook
    but here is a link on ways to make Pi (The real Pi in Pi Day )

    http://www.wikihow.com/Calculate-Pi

  4. #4
    Community Manager BB_Aeyline's Avatar
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    Quote Originally Posted by CoffeeCat View Post
    Peanut Butter Ice Cream Pie (easy!):

    1 ready-made chocolate graham cracker crumb pie crust (or make your own, 2 recipes below)
    1 quart vanilla ice cream
    1/2 cup peanut butter (creamy or chunky, your choice)

    Whip peanut butter and ice cream with a mixer until smooth.
    Pour into crust, refreeze.
    (Optional garnish: crumbled Reese's Peanut Butter Cups, shaved chocolate, M&Ms or chocolate chips on top.)

    That's it. Slice & serve.
    I am definitely giving this one a go!

  5. #5
    Recruit
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    Here is Pi with the first 100 decimal places:

    3.141592653589793238462643383279502884197169399375 10582097494459230781640628620899862803482534211706 79........

  6. #6
    Settler
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    All-time favourite pie from my childhood:

    Flapper Pie


    Ingredients

    Crust:
    1 1/4 cups graham crackers
    1/4 cup melted butter
    1/2 cup sugar
    dash of cinnamon
    Filling:
    2 1/2 cups of milk
    1/2 cup of white sugar
    1/4 cup of cornstarch
    3 egg yolks
    1 tsp vanilla
    pinch of salt
    Meringue Topping:
    3 egg whites
    1/4 cup of sugar
    1/4 tsp of cream of tartar

    Instructions

    Mix all the crust ingredients together, save about 2 tbsp to the side and press the rest into a 10 inch pie plate, in the bottom and up the sides. Bake at 350 for 10 minutes..
    Combine the filling ingredients together and cook on a medium heat until it boils and thickens, making sure to stir constantly! Set aside to cool while you make the meringue.
    Beat the meringue ingredients together until they form stiff peaks.
    Pour the filling into the crust and top with the meringue, making beautiful little spikes that will brown up all lovely on top! Sprinkle the rest of the crumbs on the top and slide into a 350 degree oven.
    Bake until the meringue browns like below, around 10 minutes but watch it carefully! All ovens are different!
    Cool in the fridge and eat the same day. This isn’t a pie that is going to last a few days, meringue topped pies get slimy between the layers. This is best made mere hours before serving.

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