It’s March 14, 2016, also known as Rounded Pi Day. Chances of me ever eating six pies for a Snacktaku video again are incredibly slim, so here’s a replay of last year’s Ultimate Pi Day celebration for your dining pleasure.
Originally posted 3/14/15
It’s March 14, 2015, the last day the U.S. date will align with the first five digits of pi until 2115. If that’s not cause for celebration, then I’d probably just find some other reason to review six of the best pies the U.S. has to offer. I’m dedicated like that.
What kind of horrible snackologist lets Pi Day pass every year without partaking of that sublime marriage of crust and filling that’s been chosen to represent the mathematical constant based on both standard shape and homonym status? Sure it’s a little silly and incredibly commercial. People are telling us to eat pies. How can those be bad people?
In order to facilitate a proper holiday celebration, I turned to our friends at Goldbely.com, the website that curates the most famous dishes in the country, from ice cream to sausage sandwiches to birds stuffed in other birds. Shipping food isn’t cheap, but it’s sure cheaper than the plane tickets or gas it would take to visit all the spots I mark on the map when I watch the Food Network.
As you can see, Pi Day fever is currently in full swing at Goldbely, which made it easy to procure amazing baked goods from Florida, Montana, Connecticut, Texas and New York.
Some might say reviewing pies that have already won multiple awards created by bakers who’ve won even more is a waste of time—obviously they must be pretty spectacular. I say my hours are never wasted on pie. I think of my poor colleague Brian Ashcraft, trapped in the traditional pie-less hell of Japan. He’d want me to eat these. Were he alive today—which he is—I’m sure he’d say “Of course I’m alive, Fahey. You should probably eat that pie.”
And so I did. For Ashcraft. Also my stomach .
Bring On The Pies
Crack Pie (Special Pi Day Edition) — Momofuku Milk Bar, Brooklyn, New York
When I told Evan Narcisse I had acquired a Crack Pie from Momofuku, his words to me were “It’s been nice knowing you.” Had my unfettered access to this pie continued, they would have been prophetic. Thankfully my wife threw herself on the pie, saving me from a horrible fate.
A simple concoction of butter, sugar, eggs, cream and other household ingredients resting gracefully in an oat cookie crust, the Crack Pie is aptly named. After eating it I was shaking, incoherent and for some reason the tips of my fingers were stained yellow.
It’s like a creamie blondie, sweet but not cloying, dense but not overwhelming. To think that all of the things that go into making one of these are in my kitchen right now makes me want to order another one. My kitchen is scary.
Reese’s Peanut Butter Pie — Mike’s Pies, Tampa Florida
Speaking from experience, it’s incredibly easy to screw up a peanut butter pie. The desire to put as much of the titular ingredient as possible into the mix is strong, and too much peanut butter and you’re dancing on the heels of the candy cup’s shoes, and no one needs a Reese’s Cup that big.
Mike’s Pies nails the perfect balance here. The filling is light and fluffy, with a taste that starts subtle and builds mellifluously in one’s mouth, rather than punching you in the mouth with its nuts.
Even with the chocolate cookie crust, the caramel and chocolate ganache swirls and the chunks of real Reese’s cups on top, it’s never too much. If this pie didn’t require refrigeration shortly after filming, it would be gone and my stomach would be confused.