Serves 10-12

A day late and a dollar short on pi day, I know. But hear me out! If 3/14 is pi day, do you know what comes after the .14? That's right. .1415. Emphasis on the 15, because that's today. Pie the food is so great it should get two days of recognition anyway. There, there, pie, I didn't forget about you. But you didn't come here to listen to me ramble, you're probably here because you love pie, or blueberries, or math, or all of the above. Moving on, before this post accidentally ends up on 3/16.

This is a simple recipe, fairly quick and delicious to eat! The only baking required is for the crust. Great for summer time, especially when blueberries are in season.

Blueberry Icebox Pie

Ingredients:

1 sleeve graham crackers
4 Tbsp butter, melted
2 cups fresh blueberries (or frozen and thawed)
2 Tbsp lemon juice
2 tsp unflavored powdered gelatin, or 1 1/4-oz packet
16 oz. cream cheese (2 blocks), room temperature
14 oz can sweetened condensed milk

Directions:

Preheat oven to 350 F.

In a food processor, process graham crackers until fine. Alternately, you can always crush them with a rolling pin on a cutting board or in a seal-able plastic bag. Add melted butter and pulse until graham cracker crumbs hold together some. Press into a 9 in. spring form pan or pie plate.

Bake for 10 minutes.

Purée 1 1/2 cups of the blueberries in a food processor or blender. Add lemon juice.

Transfer to a small saucepan and sprinkle gelatin over the surface. Let sit for 10 minutes.

Place blueberry mixture on the stove over medium-low, heating until gelatin has just dissolved. Remove from heat.

In a bowl with electric beaters or with a stand mixer, beat cream cheese for about a minute. Add condensed milk. On low speed, slowly add blueberry mixture. Increase speed and beat until smooth.

Pour over baked crust, top with remaining blueberries, and chill until set.

To serve, garnish with fresh mint, if desired.

Jenny's Note: This can also be frozen, perfect for the hottest of summer days. Just let set at room temperature for about 10 minutes before slicing.

Disclaimer on the ahem, er, photography.  It can only get better from here, right? — Disclaimer on the ahem, er, photography. It can only get better from here, right?

And do you know what number comes after 3.1415? Yep. 926. And guess what? I was writing this post at 9:26. Oh yes, I went there. Enjoy your pi. I mean, pie.

And here is a pie chart to go with your pie on the day after pi. Sincerely, Jenny Leslie Knope Morris.