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Happy Pi Day!


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I wasn’t going to make a pie – but once Hubby started cooking dinner I couldn’t help myself.  After all, we went to a tech school and it just wouldn’t be right not to celebrate our roots.

First his fantastic organic pork chops from Purely Farms stuffed with Flint Hill Farm goat cheese and grapes and glazed with balsamic reduction, served alongside spinach sauteed with garlic and mustard, and couscous:

 

 

Then Brownie Pie from Ina Garten, topped with frozen caramel leftover from my fall caramel apples and extra pecans. 

I put them in miniature pie pans that I just got as a gift and halved the recipe.  It fit perfectly into two pans and another elongated little dish.  It only took about 15 minutes to bake.  Super fast and super satisfying!  Ina claims it’s 8 servings but I think you could stretch it to 16, it is REALLY rich.  I think I still feel it 16 hours later.

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