Yesterday it was Pi day, March 14th which in the USA is written like 3-14, 3.14 are the first 3 numbers of pi which is a mathematical constant that is the ratio of a circle’s circumference to its diameter. And really the day is just an excuse to eat pie! Because of that we bring you a few pie recipes inspired by The Sims 3 and 2.
The Sims 2 – Open for Business
Skill level: 5
The Sims 3 – Seasons
Skill level: 5
Ingredients: Egg, Pumpkin
Key Lime Pie
Skill level: 7
Ingredients: Lime, Egg
The Sims 2 – Open for Business
Skill level: 7
- 6 cups (1 3/4 pounds) blackberries
- 1 cup sugar
- 3 tablespoons cornstarch
- 1 teaspoon lemon juice
- 1/2 teaspoon grated lemon zest
- 2 disks refrigerated pie dough (one 14-ounce package)
- 2 tablespoons unsalted butter, diced
- 1 large egg
- Preheat the oven to 400 degrees F with a baking sheet on the middle rack. In a large bowl, toss the blackberries, sugar, cornstarch, lemon juice and lemon zest. Let stand, mixing and coarsely mashing occasionally, 20 minutes.
- Fit one round of dough into a 9-inch pie plate. Trim the edges, leaving a 1/2-inch overhang. Refrigerate while you continue. Cut the remaining piece of dough into approximately eleven 11/4-inch-wide strips.
- Spoon the blackberry mixture into the pie shell. Dot the top with the butter. Arrange the dough strips in a lattice pattern on top of the filling and trim the strips close to the edge of the pan; roll up and crimp the edge. Lightly beat the egg with 1 tablespoon water and brush on the top and edge of the pie.
- Place the pie on the hot baking sheet in the oven and bake until the filling is bubbling, 45 minutes to 1 hour. If the crust browns too quickly, cover it with foil and continue baking. Let the pie cool before serving.
- 1 (9 inch) deep dish pie shells
- 4 cups berries (thawed if frozen)
- 1/2 cup sugar
- 1/4 cup water
- 2 tablespoons cornstarch
- 1 tablespoon lemon juice
- 1 teaspoon vanilla
- 1 dash salt
- 1/2 teaspoon cinnamon
- 1/2 cup brown sugar
- 1/2 cup flour
- 1/2 cup oats
- 1/4 cup butter, melted
- Preheat oven to 375.
- Mix topping ingredients together, stirring in the melted butter last, and set aside.
- Cook all the filling ingredients EXCEPT the berries on medium, whisking frequently, until it is well blended and thick (5-7 minutes).
- Remove filling from heat and stir in berries.
- Pour filling into pie crust (don’t poke the crust with a fork).
- Crumble topping over filling, completely covering it (no berries showing through).
- Place pie on a cookie sheet and bake on middle rack of oven for 45 minutes or until done.
- Let cool for at least 10 minutes, and serve. Optionally, top with whipped cream or vanilla ice cream.
- 5 egg yolks, beaten
- 1 (14 ounce) can sweetened condensed milk
- 1/2 cup key lime juice
- 1 (9 inch) prepared graham cracker crust
- Preheat oven to 375 degrees F (190 degrees C).
- Combine the egg yolks, sweetened condensed milk and lime juice. Mix well. Pour into unbaked graham cracker shell.
- Bake in preheated oven for 15 minutes. Allow to cool. Top with whipped topping and garnish with lime slices if desired.
- 1 1/2 cups graham cracker crumbs
- 1/2 cup granulated sugar
- 4 tablespoons (1/2 stick butter) melted
- 2 (14-ounce) cans sweetened condensed milk
- 1 cup key lime or regular lime juice
- 2 whole large eggs
- 1 cup sour cream
- 2 tablespoons powdered sugar
- 1 tablespoon lime zest
- Preheat the oven to 375 degrees F.
- In a bowl, mix the graham cracker crumbs, sugar, and butter with your hands. Press the mixture firmly into a 9-inch pie pan, and bake until brown, about 20 minutes. Remove from the oven and allow to cool to room temperature before filling.
- Lower the oven temperature to 325 degrees F.
- In a separate bowl, combine the condensed milk, lime juice, and eggs. Whisk until well blended and place the filling in the cooled pie shell. Bake in the oven for 15 minutes and allow to chill in the refrigerator for at least 2 hours.
- Once chilled, combine the sour cream and powdered sugar and spread over the top of the pie using a spatula. Sprinkle the lime zest as a garnish on top of the sour cream and serve chilled.
- 1 (8-ounce) package cream cheese, softened
- 2 cups canned pumpkin, mashed
- 1 cup sugar
- 1/4 teaspoon salt
- 1 egg plus 2 egg yolks, slightly beaten
- 1 cup half-and-half
- 1/4 cup (1/2 stick) melted butter
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground ginger, optional
- 1 piece pre-made pie dough
- Whipped cream, for topping
- Preheat the oven to 350 degrees F.
- Place 1 piece of pre-made pie dough down into a (9-inch) pie pan and press down along the bottom and all sides. Pinch and crimp the edges together to make a pretty pattern. Put the pie shell back into the freezer for 1 hour to firm up. Fit a piece of aluminum foil to cover the inside of the shell completely. Fill the shell up to the edges with pie weights or dried beans (about 2 pounds) and place it in the oven. Bake for 10 minutes, remove the foil and pie weights and bake for another 10 minutes or until the crust is dried out and beginning to color.
- For the filling, in a large mixing bowl, beat the cream cheese with a hand mixer. Add the pumpkin and beat until combined. Add the sugar and salt, and beat until combined. Add the eggs mixed with the yolks, half-and-half, and melted butter, and beat until combined. Finally, add the vanilla, cinnamon, and ginger, if using, and beat until incorporated.
- Pour the filling into the warm prepared pie crust and bake for 50 minutes, or until the center is set. Place the pie on a wire rack and cool to room temperature. Cut into slices and top each piece with a generous amount of whipped cream.
- 1 (15 ounce) can pumpkin
- 1 (14 ounce) can EAGLE BRAND®
- Sweetened Condensed Milk
- 2 large eggs
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 1 (9 inch) unbaked pie crust
- Preheat oven to 425 degrees F. Whisk pumpkin, sweetened condensed milk, eggs, spices and salt in medium bowl until smooth. Pour into crust. Bake 15 minutes.
- Reduce oven temperature to 350 degrees F and continue baking 35 to 40 minutes or until knife inserted 1 inch from crust comes out clean. Cool. Garnish as desired. Store leftovers covered in refrigerator.
- 85g butter melted, plus extra for tin
- 140g digestive biscuits , made into fine crumbs
- 1 tbsp sugar , granulated or golden caster
- 3 x 300g/11oz pack Philadelphia cheese , or other full-fat soft cheese
- 250g golden caster sugar
- 3 tbsp plain flour
- 1½ tsp vanilla extract
- finely grated zest of 1 lemon
- (about 2 tsp)
- 1½ tsp lemon juice
- 3 large eggs , plus 1 yolk
- 284ml carton soured cream
- 142ml carton soured cream
- 1 tbsp golden caster sugar
- 2 tsp lemon juice
- Position an oven shelf in the middle of the oven. Preheat the oven to fan 60C/conventional 180C/gas 4. Line the base of a 23cm springform cake tin with parchment paper. For the crust, melt the butter in a medium pan. Stir in the biscuit crumbs and sugar so the mixture is evenly moistened. Press the mixture into the bottom of the pan and bake for 10 minutes. Cool on a wire rack while preparing the filling.
- For the filling, increase the oven temperature to fan 200C/conventional 240C/gas 9. In a table top mixer fitted with the paddle attachment, beat the soft cheese at medium-low speed until creamy, about 2 minutes. With the mixer on low, gradually add the sugar, then the flour and a pinch of salt, scraping down the sides of the bowl and the paddle twice.
- Swap the paddle attachment for the whisk. Continue by adding the vanilla, lemon zest and juice. Whisk in the eggs and yolk, one at a time, scraping the bowl and whisk at least twice. Stir the 284ml carton of soured cream until smooth, then measure 200ml/7fl oz (just over 3?4 of the carton). Continue on low speed as you add the measured soured cream (reserve the rest). Whisk to blend, but don’t over-beat. The batter should be smooth, light and somewhat airy.
- Brush the sides of the springform tin with melted butter and put on a baking sheet. Pour in the filling – if there are any lumps, sink them using a knife – the top should be as smooth as possible. Bake for 10 minutes. Reduce oven temperature to fan 90C/conventional 110C/gas 1?4 and bake for 25 minutes more. If you gently shake the tin, the filling should have a slight wobble. Turn off the oven and open the oven door for a cheesecake that’s creamy in the centre, or leave it closed if you prefer a drier texture. Let cool in the oven for 2 hours. The cheesecake may get a slight crack on top as it cools.
- Combine the reserved soured cream with the 142ml carton, the sugar and lemon juice for the topping. Spread over the cheesecake right to the edges. Cover loosely with foil and refrigerate for at least 8 hours or overnight.
- Run a round-bladed knife around the sides of the tin to loosen any stuck edges. Unlock the side, slide the cheesecake off the bottom of the tin onto a plate, then slide the parchment paper out from underneath.
- 175g caster sugar
- 450g soft cream cheese
- 1 vanilla pod
- 75ml lemon juice
- 175g crème fraîche
- 475ml double cream
- 150g dark chocolate
- 150ml double cream
- 8 digestive biscuits
- 25g melted butter
- For the base, crush the biscuits and mix them with the melted butter. Press into the bottom of a 20cm spring-form tin. Chill.
- For the filling, mix the sugar, cream cheese and seeds from the vanilla pod together. Whisk the lemon juice with the cream and crème fraîche to soft peaks. Fold everything together. Keep the mixture cool until you need it, but don’t chill it.
- For the swirl, melt the cream and chocolate together in a bowl set over a pan of simmering water. Cool the mixture until it is cold enough not to melt the filling and thick enough to hold a trail.
- Spoon or pipe a layer of cheesecake mix over the biscuit base, then drizzle a thin stream of chocolate mix in a swirl on top, then repeat until you have three layers of each. Stick a thin knife blade or skewer into the cheesecake and swirl the mixtures together. Don’t be tempted to smooth the surface down or it will look muddy. Chill for at least 5 hours and keep chilled until you need to cut it.