Happy Pi Day! I hadn’t even realized this momentous occasion was approaching until my friend Katrina reminded me last week. She’d been thinking about it for at least a month — usually she throws a big 3.14 pie and bourbon party, but sadly, it’s a Monday, and bourbon doesn’t mix very well with work (unless it’s Friday). At the time, we had been messaging back and forth about flavor combinations, wondering, what fruit is in season? Is it still okay to use pumpkin? (the answer is yes.) She settled on making lovely little vegan hand-pies with apple and a coconut oil crust from Oh LadyCakes, which I’m dying to get my hands on. When she reminded me last week and I got to thinking about my own, though, I presented the idea to the fella: yes, I would make a pie. What pie should I make? He instantly asked for French silk — no hesitation. I hesitated. Somehow I picture chocolate and cool whip, but I’m sure there’s a better version. Still, I wanted fruit — I always want fruit pie. While he was thinking I was running through all the fruits currently available at my local market — “well, I could do pear,” I thought. “Maybe those blueberries from Chile…” And then he asked for key lime pie, and the rest is history.
