Right here’s to 6 years of Bite by Bite …

Today is the sixth anniversary of Bite by Bite, my meals and journey web page. It’s nonetheless laborious to imagine that I’ve grow to be a meals columnist. It’s been a rewarding and enjoyable trip.

 

When the native newspaper writer contacted me in early 2020 saying she wished to begin a meals web page within the paper and that somebody had advised me because the attainable candidate, I used to be flattered but nervous too. It gave the impression of a enjoyable, new problem, however would I’ve time for it? Little did I do know then simply how a lot time I’d quickly have as we collectively entered the worldwide pandemic.

 

I by no means imagined being a meals author, but I’ve totally loved it. It’s been fairly enjoyable, although it’s sometimes difficult and has positively pushed me out of my consolation zone greater than as soon as. I’ve stated earlier than that I’ve no formal coaching relating to cooking. I’m merely a house prepare dinner who enjoys the myriad food-related TV exhibits, blogs and podcasts accessible to us at the moment.

 

I wrote about pie in my first “Bite by Bite” as a result of it was revealed on March 15, 2020,  the day after Pi Day on March 14. If you’re not acquainted, Pi Day is the annual, worldwide celebration of the mathematical fixed π (pi). What is pi, you ask? When a circle’s circumference is split by its diameter the reply is roughly 3.14 or pi. Always. I don’t know the way it at all times works that method, however it does.

 

Pi Day is noticed on March 14 (3-14) as a result of three, one and 4 are the primary three vital digits of π. While Pi Day has typically been noticed by math aficionados because it turned a factor, over time it has been co-opted by pie-lovers. Get it? Pi Day … Pie Day. Hmmm. Now we’re speaking.

 

Once I found the existence of Pi Day I made a decision it was my duty – dare I even say culinary responsibility? – to look at it gleefully annually with a chunk of pie and a cup of espresso, irrespective of the place I’m.

 

It has grow to be my custom annually to put in writing about pie for the anniversary of Bite by Bite. I began off with candy pies, naturally, after which threw a couple of savory pies into the combination as properly. I’ve written about Texas Trash Pie, Pina Colada Icebox Pie, Creamy Hazelnut Pie, Classic Chicken Pot Pie, Grapefruit Lime Pie, Cheeseburger Pie, Atlantic Beach Pie and Bottle of Wine Chocolate Pie.

 

This yr I made two pies – Chocolate Chip Cookie Dough Pie and Lemon Pie. I used to be a bit of underwhelmed with the Chocolate Chip Cookie Dough Pie, however the Lemon Pie was glorious and I do advocate it. Happy Pi Day and Happy sixth Anniversary Bite by Bite!

Chocolate Chip Cookie Dough Pie

From Facebook (Everyday Eats With Emma)

 

• 1 pre-made pie crust
• 1 cup brown sugar
• ½ cup butter, softened
• 2 cups flour
• 1 cup chocolate chips
• 1 teaspoon vanilla
• 1 can sweetened condensed milk

 

Preheat the oven to 350 levels.

 

Mix butter and brown sugar till creamy. Add in flour, chocolate chips, vanilla and condensed milk. Stir till it is all mixed.

 

Pour into the pie crust. Bake for 25-Half-hour. Let it cool earlier than serving.

 

Optional:

You can use a graham cracker crust in order for you.

Add nuts for some crunch should you like.

Serve with a scoop of vanilla ice cream or whipped cream.

Lemon Pie

by Joanna Gaines

 

Lemon Pie:

• Vegetable oil spray
• 1½ cups crushed graham crackers (from about 27 squares)
• ⅓ cup sugar
• 6 tablespoons salted butter, melted
• 3 cups sweetened condensed milk
• 3 egg yolks
• ⅔ cup contemporary lemon juice (from 3 to 4 lemons)
• Pinch of sea salt

Whipped Cream Topping:

• 1 cup heavy cream
• 2 tablespoons sugar
• 1 teaspoon pure vanilla extract

Garnish:

• Lemon slices
• Grated lemon zest
• Mint sprigs

 

Preheat the oven to 350 levels. Lightly spray a 9-inch pie plate with vegetable oil.

 

In a big bowl, mix the crushed graham crackers and ⅓ cup of the sugar and stir to mix. Stir within the melted butter till properly blended. Press the cracker combination onto the underside and up the edges of the ready pie plate. Bake till agency, about 8 minutes.

 

Meanwhile, in a stand mixer fitted with the paddle attachment (or in a big bowl with a handheld electrical mixer), beat the condensed milk, egg yolks, lemon juice and salt on medium pace for 4 minutes.

 

Pour the combination into the baked pie crust. Return to the oven and bake till the middle is about when the pan is gently nudged, about 10 minutes.

 

Cool the pie on a rack for Half-hour. Place within the fridge till set, no less than 1 hour and as much as 3 days.

 

Just earlier than serving, make the whipped cream topping: In a medium bowl, with a handheld electrical mixer, beat the cream, sugar and vanilla on excessive pace till fluffy and the cream holds a smooth peak once you pull the beater out of the bowl.

 

Spread the cream on the cooled pie. Garnish with contemporary lemon slices, a sprinkle of lemon zest and mint sprigs.