Today is Pi Day. Yes math nerds celebrate the mathematical symbol, while the rest of us just use this as an excuse to munch on some delicious pie. Honoured annually on March 14, or 3/14 (mathematical constant of 3.14).
Pi Day is an annual celebration commemorating the mathematical constant ? (pi). Pi Day is observed on March 14 (or 3/14 in month/day), since 3, 1 and 4 are the three most significant digits of ? in the decimal form. In 2009, the United States House of Representatives supported the designation of Pi Day. It is also Einstein birthday, born on March 14, 1879.
Today this infamous number is celebrated by many math lovers as well culinary aficionados everywhere as pies as a gesture to celebrate and enjoy on this day.
NGNO celebrates its with a home made delicious Banana Pie.
For the Sablé Pastry: Ingredients:
- 300 g of flour
- 200 g of butter
- 100 g of sugar
- 1 egg
- A pinch of salt
Directions:
- Mix the sugar and butter.
- Add the egg and salt then mix.
- Add the flour. Mix.
- Shape dough into a ball and keep aside in the fridge for about 10 minutes.
- Preheat oven at 170 °C.
- Kneed dough, pour flour on a flat surface and place the dough over to shape with the help of a rolling pin, lay in a tart tray. Fill with baking beans.
- Cook for 15-20 minutes.
For the Crème Patissière: Ingredients:
- 2 glasses of water
- 6 tbsp of powdered milk
- 1 tbsp of banana essence
- 5 egg yolks
- 120 g of sugar powder
- 30 g of flour
- 25 g of cornstarch
- 2 tbsp of kirsch
Directions:
- Mix the water with the milk. Get to a boil. Add the banana essence.
- Mix with an electric mixer the egg yolks and sugar powder.
- Add the flour and cornstarch.
- Mix all together and pour in a casserole on small fire.
- Keep mixing until the crème gets a bit stiff.
- Let it cool then add the Kirsch.
- Lay over the tart.
For the Topping: Ingredients:
- 4 Bananas
- The juice of 1/2 a lemon
- 1/2 a cup of Melba Pech Jam
Directions:
- Cut the bananas into thin round slices.
- Pour the lemon juice over. Mix.
- Lay the bananas in a spiral shape over the crème then cover the preparation with the jam.
