Happy Pi Day!
No, I’m not confused. I realize that I’m four days late. It happens, okay?
Here’s the thing. It’s always so much more fun to celebrate a holiday once it’s over. Example: your birthday comes and goes, but there’s that one friend who forgot or was out of town, so they take you out a week later and celebrate. It’s so nice to keep the party going!
Or think about the holiday season. Last year, I got overloaded with holiday goodies. I write a ton of college recommendations, so the treats really flow in right before winter break begins. I remember staring at a peanut butter brownie layer cake, a batch of brownies, five bags of Lindt truffles, two boxes of Godiva truffles, and a chocolate cheesecake, wondering what on earth I was going to do with it all.
But sure enough, two weeks later, I had no treats around and I was really wishing that some of my students could have given me their holiday gifts late. Why not?
That’s a dangerous question, by the way. Never ask “why not?” unless you’re prepared for a brutally truthful response. Usually, there’s a reason why not. Just trust me on that one.
So, on this belated Pi Day, I chose to use up my remaining box of Girl Scout cookies. Oh, the things I do for you. But don’t worry, because I ate plenty of this Tagalong Pie. It’s full of peanut butter chocolate ganache and Tagalongs. How could I resist?
And even better, I made this pie a full day after actual Pi Day, which means that it made me very happy. I felt as though Pi Day (the perfect no strings attached holiday, mind you) were still going on. It was perfect.
This pie is also made with my tricked-out graham cracker crust, so be sure and check out how that’s done in the recipe below. I guarantee your life will change. And what better way to celebrate Pi Day? Later is better. Don’t forget that!
1/3 cup chocolate chips
1/4 cup butter
1/3 cup brown sugar, firmly packed
1 cup graham cracker crumbs
1 cup peanut butter chips
1/2 cup milk chocolate chips
1 cup heavy cream
8-10 Tagalongs, halved
- Preheat the oven to 350. Coat a 9 or 10-inch pie plate with cooking spray. Set aside.
- In a microwave-safe bowl, melt the chocolate chips and butter for one minute. Stir until smooth. Add the brown sugar and graham cracker crumbs, stirring until moistened.
- Press the crumbs tightly and evenly into the pie plate, working the crumbs up the sides. Bake the crust for 15 minutes. Remove from the oven to cool.
- While the crust cools, microwave the heavy cream with the peanut butter chips and chocolate chips for two minutes. Stir, and then microwave in 30-second intervals until the mixture is smooth (if needed).
- Pour the ganache into the pie crust. Refrigerate for one hour.
- Remove the pie from the refrigerator and gently press the Tagalongs into the top, using whatever pattern you choose.
- Put the pie back in the refrigerator anywhere from two more hours to overnight.
- Slice and serve. Store chilled.