Pi Day is celebrated on March 14th around the world. If you aren’t familiar, Pi (π) is the Greek symbol used in math to represent the ratio of the circumference of a circle to its diameter. Did we lose you?! That’s okay. All you need to know is that Pi equals 3.14….and it goes on. The number coincides with the date March 14th — the third month and the fourteenth day (3/14). Worldwide, Pi Day is an opportunity for math enthusiasts to celebrate the wonders of math, or for the rest of us common folk...to eat pie!

In honor of Pi Day, we’re sharing pie recipes, both sweet and savory, that you can enjoy. And in case you’re following a grain-free, we’ve chosen Paleo pies to fit your wellness needs! Who’s ready to start baking?

Recipe from Paleo Grubs

This incredibly decadent chocolate pie is made with all-natural ingredients that are completely dairy-free and paleo-friendly. Perfect for any chocolate lover as a rich and delicious treat.

Ingredients

Crust:

¾ cup unsweetened coconut, finely shredded

2 ¼ cup almond flour

⅓ cup melted coconut oil, plus extra for greasing

⅓ cup honey

Filling:

1 cup coconut cream

1 cup coconut oil

½ cup cacao powder

⅓ cup honey

almond flakes, for decoration (optional)

Directions

1. Preheat oven to 350ºF.
2. Grease 9-inch pan with extra coconut oil.
3. To make the crust, place the almond flour, shredded coconut, coconut oil, and honey in a food processor and pulse until coarse crumbs form.
4. Transfer the dough to the prepared pan and evenly press the dough onto the bottom and up sides of the pan.
5. Bake in center of oven until golden and firm, about 15 to 20 minutes.
6. Remove from the oven and let cool completely.
7. To make the filling, place all the ingredients in a saucepan and heat over low heat and stir until combined.
8. Transfer the mixture into a blender and blend 2 to 3 minutes on high.
9. Pour the filling into the cooled crust and refrigerate for a minimum of 4 hours.
10. Decorate with almond flakes (optional), slice and serve.

Recipe from Living Healthy with Chocolate

This light and tasty dessert are full of creamy coconut flavor and multi-layers of texture.
Dairy- and grain-free, Paleo-friendly, and prepared without any refined sugars for a delicious and wholesome treat.  

Ingredients

Crust:

¼ cup pecans, chopped

½ cup blanched almond flour

½ tbsp raw honey, or maple syrup

3 tbsp coconut oil, melted

Chocolate Layer:

6 tbsp semi-sweet mini chocolate chips, dairy/soy-free brand

1 tbsp + 1 tsp heavy cream, or full-fat coconut milk

Coconut Cream Layer:

13.5 oz can full-fat coconut milk

1 large egg

3 tbsp arrowroot powder

3 tbsp raw honey

½ tsp vanilla extract

½ cup unsweetened shredded coconut

⅛ tsp fine sea salt

Coconut Whipping Cream:

13.5 oz can full-fat coconut milk, refrigerated overnight

1/4 cup shredded coconut, toasted

Directions

Crust:

1. Preheat the oven to 350°F, and line a 7x5-inch baking pan with parchment paper.
2. In a large bowl, mix together the pecans, blanched almond flour, coconut oil, and honey.
3. Press mixture onto the bottom of the prepared baking pan and bake for about 10 minutes or until the top and edges start to brown. Cool on a wire rack.

Chocolate Layer:

1. Melt chocolate chips slowly in a bowl over simmering water (double boiler). When chocolate is melted mix in the heavy cream (or coconut milk) and stir to combine. Spread chocolate evenly over the cooled crust and refrigerate to firm up.

Coconut Cream Layer:

1. Combine the coconut milk, egg, arrowroot powder, honey and salt in a saucepan. Heat the mixture slowly over medium-low heat, stirring constantly just until it thickens.
2. Remove from the stove. Allow it to cool for 5 minutes, then stir in the shredded coconut and vanilla extract. Set aside to cool for another 20 minutes. Pour cooled custard over the chocolate and refrigerate until the coconut layer is firm.

Coconut Whipping Cream:

1. Scoop out the solid coconut from the can into a large bowl, being careful not to mix with the water on the bottom.
2. Whip the coconut with a handheld or electric mixer until fluffy, then spread it over the coconut cream layer. Sprinkle top with toasted coconut.

Recipe from Primally Inspired

If you’re more into savory than sweet, this beef pot pie is the perfect recipe for you. Hearty and flavorful, grain-free and Paleo-friendly, while super simple to make!

Ingredients

1½ pounds stew beef, cubed

½ onion, diced

3 cloves garlic, minced

3 large carrots, chopped

3 medium-sized potatoes (regular or sweet), diced

1 cup mushrooms (or any other veggies), sliced

sea salt and pepper, to taste

1 cup beef or chicken broth

⅓ cup balsamic vinegar

2 tbsp arrowroot or tapioca starch

For the crust:

1 cup tapioca starch or arrowroot

½ tsp sea salt

1 tsp garlic powder

½ tsp onion powder

⅓ cup avocado/olive oil or butter

⅓ cup water

1 egg

⅓ cup coconut flour

Directions

1. Place the stew meat in the crockpot and place the veggies on and around the meat. Sprinkle salt and pepper on top.
2. Add the broth and balsamic over the veggies.
3. Cover the crockpot and cook on low 6-8 hours or high 4-5 hours.
4. At the last 30 minutes of cooking time, ladle out ¼ cup of liquid from the crockpot.
5. Stir 2 tablespoons of arrowroot or tapioca starch into the liquid until dissolved and smooth.
6. Add that back into the crockpot, stir, turn to high and cover for 30 minutes.

While the meat is cooking, preheat the oven to 375°F and make the crust:

1. Add your tapioca starch, sea salt, garlic powder and onion powder to a large bowl. Set aside.
2. Bring the oil/butter and water to a boil over medium heat.
3. Once boiling, remove from heat and add to the tapioca bowl. Stir well. Set aside 2-3 minutes to cool.
4. Once cool to the touch, mix in your egg and coconut flour and knead until you can form a ball of dough.
5. Roll the dough out to a 12-inch circle or two 6-inch circles depending on the dish you’re using.
6. Once 30 minutes have passed, ladle the beef filling from the crockpot into one 2-quart baking dish or two 6 inch ramekins.
7. Press your crust over the filling. If there’s extra crust that goes over the sides, press it to the sides of the dish. Using a knife, cut at least 1 or 2 small vent slits in the middle.
8. Bake for 35-45 minutes or until the crust is golden brown. If using ramekins, lower your baking time to 25 minutes or until golden brown. Keep an eye on the crust - if you see it browning too much, gently place a piece of aluminum foil over the top. Enjoy!

While Pi Day only comes around once a year on March 14th, every day can be Pie Day if you make it Paleo! From sweet treats to savory meals, there’s a pie out there for everyone and for every occasion. Do you have a Paleo pie recipe you’ve tried? Share it in the comments below!