National Pie Day was January 23, but pie lovers have another chance to celebrate the dessert this month.
March 14 happens to be "Pi" Day, a day to celebrate the infinite number 3.14159265358979323846264338327950288419716939937510582097494459230781640628...
Pie lovers also look forward to the day as another excuse to indulge in the sweet treat.
That includes local baker Linda Hundt of Sweetie-licious Bakery & Cafe in DeWitt. She, along with her daughter, Ellie, who is a food scientist, joined Kirk Montgomery in studio during Wednesday's First at 4 newscast to show us how to make a Coconut Custard Pie.
It's a really easy pie to make, as you can see by the ingredients and instructions we've posted below. Trust us when we say that it's worth the effort, you won't be disappointed!
Sweetie-licious Bakery & Cafe will be celebrating "Pi" Day at the shop with slices of pie for $3.14, special t-shirts and giveaways. There will also be a real physicist in the shop explaining "Pi" to customers. The shop is located at 108 N Bridge St in downtown DeWitt.
Linda's Easy Coconut Custard Pie
1 c. flaked coconut
3/4 c. sugar
1/2 c. Original Bisquick mix
1/4 c. butter, melted
2 c. milk
1 1/2 t. vanilla
1/4 t. almond extract
Heat oven to 350 degrees. Grease 9 " pie plate with cooking spray.
In medium bowl, mix all ingredients until well blended. Pour into pie plate.
Bake 55 minutes until golden brown and a knife inserted in the center comes out clean.
Cover and refrigerate any remaining pie.
In addition: add your favorite berries, sauces, whipping cream, etc. to make it even more scrumptious!
Stay tuned for more segments with Linda on First at 4 in the coming weeks.