Some of you probably know that I teach school in my spare time;-) Yes, I have a job, a real job that helps me pay my bills;-) I teach French to children aged 5 to 14. I love it!!! Well this week, has certainly been an interesting week with some of my students talking about  Pi day. Every time they came to my room, they kept asking if I knew that Friday was Pi Day, and telling me how crazy it would be. I remembered that when my children were in Middle school, they had a huge celebration at the end of their Pi Unit and were invited to bring in pies to share….Friday turned out to be a normal day, I was worried that they would be crazy coming to my class after eating pies, but the day went unnoticed;-) Yeah!!!

I did not really paid attention to that Pi Day until this morning, when I looked at all the e-mails that mentioned this historical moment???

So I looked it up…

Did you know that this year March 14 is a very special Pi Day, become it only comes once in a century.

Why, because the number Pi is 3.141592653589793. And today being the 14th of March 2015 at 9:26 and 53 is closer to that number;-)

So what to do on this special day, well of course we need to bake some forms of pie, since we are celebrating the first five digits in the ratio of the circumference of a circle to its diameter.

In this special day, I will share with you a fun, easy recipe that are to please the little and the big ones: Chocolate Mint Pies.

Ingredients for 30-32 Medium Sized Tartlets

• 5 oz. of bitter-sweet chocolate Chips ( I used Ghiradhelli)
• 5 oz. of Andes Chocolate Chips
• 5 oz. of Heavy cream
• 1 pack of sugar cookie dough ( I used Pillsbury’s)

1. I guess you can use a mini muffin pan, but I used the Demarle Medium Tartlet Silpain  that I placed on a medium perforated sheet for even cooking. The dough does not stick and makes a beautiful finish when you use the silpain;-). 
2. Cut the sugar cookie dough with a sharp knife in rounds of about 1/6 to 1/4 of an inch.
3. Place each round in each tartlet opening, and press them down gently. If you want to use the whole log of sugar cookie, you will need to make two batches. 
4. Cook the cookie dough at 400 for 7 minutes. 
5. When the cookie dough is baked, remove the pan from the oven, and with a very narrow shot glass, or a shaper press the dough down so you will have  a perfectly shaped and deep pie shell. 
6. Let the pie shells cool down at room temperature.
7. Meanwhile, prepare the filling which is a sort of ganache. In a small bowl, place the chocolate chips and the andes chips.
8. Warm the cream either over the stove top, or in the microwave until it boils.  I warmed mine up in the microwave because it only takes 90 seconds to 2 minutes.
9. When the cream is hot, pour it over the chocolate chips, but DO NOT STIR!! The chocolate chips will need to melt on their own. After 1 minute, start stirring either with a fork or a small whisk and stir until it becomes an even smooth texture. If you still see a few grains or the ganache is not completely smooth, warm it up over a bath of boiling water for a few minutes, or back in the microwave for 30 seconds. 
10. Pour the ganache into a ziploc bag, cut the corner and carefully fill the pies.
11. Place the pies in the fridge to cool and for the chocolate ganache to take. 
12. When they are completely cold, put a dab of frosting into a small zilpoc bag and decorate to make the Pi Sign. Et Voila!!! Yum, easy 😉
13. 

Bon Appetit and Happy Cooking!!!

 If you like to see, or read this recipe, please share. Merci Beaucoup!!!