Ah, the elegance of a small, silky pie. Thank you to Archimedes of Syracuse and to Geometry teachers everywhere for sponsoring today’s deliciousness. As you will see all over the cooking world, today, March 14 (3.14) is dedicated to all things pi(e). Similar to the cakes from my Small Cake Series, a small pie can be shared if you wish. But it certainly doesn’t have to be: leftover pie for breakfast is a lovely indulgence.
This recipe is made in a 6-inch pie pan. Please be aware that small pies are not an exact science. For example, these two pie plates are both sold as 6-inch, but you can see that one is much deeper than the other:
This just means that the recipe for crust or for filling may not perfectly fit your pan– you may have a little more or less than you expected. Also, you may need to adjust the stated cooking time, depending on if your pan is deeper or more shallow. (A shallower pie will cook faster, so check for doneness 5 minutes early.) The payoff of a beautiful and delicious little pie is totally worth it if you are willing to roll with these variables.
This crust is adapted from GlutenFreeFix, and is really a fun change from the regular graham cracker crumbs. If you need another use for almond meal after making this crust, make my Custom No-Bake Granola Bars for One.
Preheat the oven to 350°F. For the crust, combine melted butter, salt, honey, and almond meal in a small bowl. Mix well until all the almond meal is moistened. Work in 1 to 3 more tablespoons of almond meal if you can.
Spray your pie pan with cooking spray, then press the crust into the bottom and up the sides. It doesn’t have to be perfect, but do try to get it to a basically even-thickness.
Bake for about 12 minutes, watching carefully, then cool on a wire rack. Reduce the oven temperature to 325°F.
For the filling, combine the sweetened condensed milk, egg yolk, lemon juice, sour cream, and ginger, stirring well. Pour carefully into the cooled pie shell. Bake for 15 minutes, until the filling appears set similar to custard. (Less if your pan is very shallow.)
Remove from the oven and cool on a wire rack, then chill for at least 3 hours before serving. Top with whipped cream, raspberries, and mint, if desired. Store any leftovers, covered, in the refrigerator.
If you are dying to make this pie today (it is to die for…) but don’t have the right size pan, go ahead and double the recipe to make it in a regular 9-inch pie pan. Happy Pi(e) Day!
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