The Not-So-Starving Student—Tribute to Pies

For most, March 14th doesn’t ring any bells in terms of holidays.  However, for myself and some (nerdy) others, we might recall this day to be Pi Day.  A day where we celebrate the mathematical constant 𝛑 or 3.14 rounded to the nearest two digits.  In reality, this irrational number goes on forever.  In my childhood, my school held competitions for students remembering the most digits of pi, pie sampling, and even fundraising by giving our math teacher the classic pie in the face.  Regardless of whether you’re a math whizz or not, there’s lots to love about this holiday.  Particularly, its plentiful of pies.  To celebrate this quirky holiday, we have a handful of DIY non-bake pies that are perfect for any occasion.

White Chocolate Velvet Pie

  • 1 Ready Made Oreo Crust
  • 1.5 cups white chocolate chips
  • 8 ounces cream cheese, room temperature
  • 1 teaspoon vanilla extract
  • 1 cup heavy whipping cream

In a microwave safe dish, place white chocolate chips.  Heat on high in microwave for 1 minute.  Remove from microwave and stir until chips are completely melted, heating an additional 15 seconds if needed.  Let cool to room temperature.

In a large bowl, beat whipping cream with hand mixer on medium speed until peaks form and hold shape, being careful not to over beat.  Set aside.

Combine melted white chocolate chips, cream cheese and vanilla extract until smooth.  Fold in whipped cream.  Once fully incorporated, spoon mixture into Oreo crust.

Refrigerate 2-3 hours before serving.

Cold Brew Coffee Pie

  • 1 (3.4 oz) box INSTANT vanilla pudding mix
  • ¾ cup cold brew coffee (any brand is fine; I used sweetened cold brew coffee but unsweetened will work)
  • ½ cup milk or cream
  • 1 Tbsp pure coffee extract (or less if you want a less strong coffee flavor)
  • 1 (8 oz) tub Cool Whip, thawed
  • 1 prepared Oreo cookie crust
  • Whipped cream, for garnish
  • Dark chocolate-covered espresso beans, for garnish

In a large bowl, whisk together the instant pudding dry mix, the cold brew coffee, the milk and the coffee extract.  Whisk until combined and slightly thickened, about 1 minute.  Fold in the Cool Whip completely, making sure to get the bottom!

Pour the mixture into the prepared pie crust and smooth out the top.  Freeze for at least 6 hours, or overnight.

Just before serving, pipe on whipped cream and garnish with dark chocolate-covered espresso beans.  Cut into wedges and serve!

Orange Creamsicle Pie

  • 1 Box Orange Jello (4 serving size)
  • 8 oz tub whipped topping such as Cool Whip , divided
  • 2 teaspoons orange extract
  • zest of one orange (optional)
  • 2/3 cup Boiling water
  • 1/2 cup ice
  • 1 store bought (or homemade) graham cracker crust
  • Canned or Jarred Mandarin Oranges for garnish (optional)

In bowl, combine Jell-o powder with 2/3 cup boiling water.  Stir until powder is completely dissolved.  Place 1/2 cup ice into a 1-cup measuring cup and top to 1 cup with cold water.  Add to the Jell-o mixture and stir until ice is almost melted.  Discard ice.

In a large bowl, fold together Jello mixture, orange extract, orange zest if using and 2/3 of the tub of Cool Whip (reserve the remaining 1/3 for topping).  Pour the mixture into the pie crust and refrigerate 4 hours or overnight.

Decorate with remaining cool whip and mandarin oranges if desired.