Here’s Pi in your eye!

Pi Day celebrates the mathematical constant 3.14159265359, represented by the symbol π. More importantly, Pi Day is Saturday, March 14 – or 3/14. Clever, right?

It’s an officially recognized holiday because physicists and mathematicians apparently love π and pie. Who can blame them? Pi – the ratio of a circle’s circumference to its diameter – helps calculate a circle’s area. Or, more importantly, how much pie is in this pie?

So why bring up Pi (π) when March 17 – St. Patrick’s Day – is right around the corner?

Glad you asked.

Allow me to introduce you to Guinness chocolate pie: the best way to celebrate both Pi Day and St. Patrick’s Day in one delicious slice.

My wife found this recipe years ago, and it remains one of the best pies I’ve ever tasted. Top it with homemade whipped cream swirled with Baileys Irish Cream and you’ll discover the pot of gold.

If making a pie feels like too much work but you still need pie on Pi Day, stop by Richardson Farms on Lafayette Road on Saturday, March 14, from noon-2 p.m. I’ll be there handing out free samples. Try a slice, buy a whole pie with a $3.14 discount during the event hours, and take one home to share with the people you love.

And for those keeping score on healthy eating: natural, homemade fruit pies – cherry, apple, pumpkin, rhubarb, strawberry and blueberry – made with real ingredients are a great dessert choice.

If cookies are more your style, local baker Almost Sinful Cookies has released a small-batch collection inspired by Irish pairings. The lineup features three St. Patrick’s Day cookies, including a decadent peanut butter brownie chunk cookie – an indulgent match for a pint of Guinness.

For those who prefer citrus notes, the dark chocolate orange biscotti delivers deep cocoa balanced by orange zest, perfectly suited for Irish coffee or Irish whiskey. Rounding out the trio is a bold blue cheese and dried cherry cookie with hints of rosemary and paprika, offering savory-sweet complexity that pairs beautifully with a neat pour of whiskey.

Produced in limited batches, the collection invites customers to experience St. Patrick’s Day flavors in an unexpected way. Orders are available through Instagram @almostsinfulbaking or by emailing Jen at almostsinfulbaking@outlook.com.

As always, I urge you to eat fresh, dine local and be happy.

Guinness chocolate pie

Ingredients: Refrigerated rolled pie crust 8 oz. high-quality dark chocolate, chopped 8 egg yolks ¼ cup cornstarch ¾ cup granulated sugar 2½ cups heavy cream 1 cup Guinness stout 1½ teaspoons vanilla extract

Directions: Preheat oven to 400 degrees. Fit crust into a pie dish, line with foil and fill with pie weights. Bake about 20 minutes. Remove foil and weights, then bake 5-10 minutes until golden. Let cool.

For the filling: Place chopped chocolate in a bowl. In a separate bowl, whisk egg yolks and cornstarch.

In a saucepan, combine sugar, heavy cream and Guinness. Heat over medium until just below a simmer. Slowly whisk a small amount of the hot mixture into the eggs to temper them. Continue adding gradually, whisking constantly. Return mixture to the saucepan over low heat and bring to a rapid simmer, with bubbles around the outside edges, stirring until thickened – about 10 minutes.

Strain the custard over the chopped chocolate. Add vanilla and whisk until smooth. Pour into the cooled crust.

Smooth and refrigerate for four hours. Serve with a generous dollop of fresh homemade whipped cream.