March 14th is one of my favorite unofficial holidays—Pi Day! A day where math enthusiasts and pie lovers unite in the best way possible: by baking and eating way too much pie. As someone who is both celiac and a pie enthusiast, I love using this as an excuse to whip up some gluten-free treats.

Pi Day is celebrated on March 14th (3/14) each year, reflecting the first three digits of the mathematical constant pi (π), which is approximately 3.14. In classrooms around the country, teachers use Pi Day as an opportunity to engage students in math-related activities, incorporating lessons on circles, geometry, and even the history of pi. My school was no exception, and I was determined enough one year to memorize 48 digits of pi! It’s a chance to make math fun and accessible while indulging in a slice of delicious pie!

The Pies on the Menu

When it came time to decide what to bake for Pi Day, I knew I wasn’t stopping at just one pie. Why limit myself? Pi is an infinite number, so it only makes sense to have an infinite (or at least, multiple) number of pies. However, they couldn’t be just any pies—there had to be contrast. Something zesty and bright, something cozy and spiced. Two completely different experiences, both equally delicious.

That’s how I landed on lemon meringue pie and sweet potato pie—a perfect balance of flavors, textures, and nostalgia.

Both are gluten-free, thanks to some pre-made frozen crusts from Trader Joe’s. Since making a gluten-free crust from scratch can be a bit of an adventure (read: a crumbly mess), I was excited to try out these store-bought crusts and see how they held up.

Lemon Meringue: A Showstopper

Lemon meringue pie is a classic, with its glossy meringue topping and tangy lemon filling. This pie always impresses with its bright flavor and fluffy texture. There’s also something deeply satisfying about making a lemon meringue pie. Watching egg whites transform into fluffy peaks, carefully spreading that cloud-like topping over the warm lemon filling, and then pulling it out of the oven just as the meringue turns golden—it’s a whole experience. And when you finally slice into it? Perfection.

In fact, the recipe comes from my grandma, who sent me the recipe again recently. It’s a great way to honor her in my kitchen.

Although, as much as I love a good lemon meringue, it’s the sweet potato pie that really hits home for me.

(photo here)

Sweet Potato Pie: A Slice of Childhood

This pie isn’t just about taste—it’s about memories.

Growing up, sweet potato pie was more than just a dessert; it was an event that held a special place in my heart. This pie wasn’t confined just to the holidays; it was a cherished tradition. My grandma and her best friend—who still possesses the ultimate sweet potato pie recipe (which I’ll be sharing with her permission below)—would spend hours in the kitchen roasting sweet potatoes, blending spices, and tasting the filling until it was absolutely perfect.

As a kid, the drive to Margaret’s house filled me with a unique sense of anticipation. I can still remember devouring nearly half a pie on my own! Of course the intoxicating aroma of cinnamon, nutmeg, and brown sugar would waft through the air, making it impossible to focus on anything else.

That’s the beauty of sweet potato pie. Unlike lemon meringue, it doesn’t rely on flashy presentation or elaborate toppings. It’s humble and simple, yet absolutely perfect—the kind of pie that envelops you in warmth and nostalgia with every bite. While my version may never quite match the legendary made-from-scratch recipe, baking it feels like carrying on a piece of that simple time in my life.

And, of course, there’s the Slippers factor.

If there’s one thing I’ve learned, it’s that Slippers is always watching. He may be small, but he’s fast, determined, and utterly convinced that any food I make is actually meant for him. And while I’m fairly sure a lemon meringue pie would offend his delicate feline sensibilities (too tart, not enough meat), I just know he would try to make off with a chunk of the sweet potato pie. It’s soft, it’s creamy, it smells like cinnamon—basically, it’s cat bait.

I imagine if he had thumbs, he’d have stolen it already.

And honestly? If I were a cat, I’d undoubtedly go for the sweet potato too.

The Baking Process

I started with the premade frozen Wholly gluten-free crusts, which come conveniently ready to use. I let them thaw for about 20 minutes before baking. They looked promising—sturdy, with no cracks or breakage, which is already a win in the world of gluten-free baking.

Sweet Potato Pie

First up, the sweet potato pie. I microwaved the sweet potatoes until soft, peeled and mashed them while they were still warm, and mixed them with melted butter, brown sugar, eggs, evaporated milk, vanilla, and warm spices like cinnamon, nutmeg, and allspice. For an extra depth of flavor, I added a splash of brandy. After pouring the filling into the gluten-free crust, I covered the edges with foil to prevent burning and baked it at 350°F for about 50 minutes. The house smelled incredible—Slippers even joined me in the kitchen, probably wondering when his pie slice would be served. (Sorry, buddy, not today.)

Lemon Meringue Pie

The lemon meringue pie was a bit trickier. I cooked the lemon filling on the stovetop with fresh lemon juice, sugar, cornstarch, and egg yolks until thick and glossy. Then, I made the meringue, whipping up egg whites with sugar until they formed stiff peaks. I don’t own a mixer, so this was quite the workout. My partner and I took turns so our arms didn’t get too sore. Once the filling was in the pre-baked crust, I spread the fluffy meringue over the top and baked it just until golden.

The Recipes

Gluten-Free Sweet Potato Pie Recipe

Ingredients

• 3 large sweet potatoes (or yams)
• 4 tablespoons salted butter, melted
• ¾ cup brown sugar
• 2 teaspoons vanilla extract
• ½ teaspoon cinnamon
• ¼ teaspoon nutmeg
• ¼ teaspoon allspice
• ⅓ cup evaporated milk
• 2 large eggs
• 2 tablespoons brandy (optional, but highly recommended)
• 1 Wholly Gluten-Free pie crust (or your favorite gluten-free crust)

Instructions

Step 1: Prep the Sweet Potatoes

1. Pierce the sweet potatoes all over with a fork.
2. Microwave them until soft, about 6 minutes, flipping halfway.
3. Let them cool slightly, then peel and mash them while they’re still warm.
4. Stir in the melted butter and set aside.

Step 2: Make the Filling

1. Follow the thawing instructions for your gluten-free pie crust.
2. To the mashed sweet potatoes, add brown sugar, vanilla, cinnamon, nutmeg, and allspice.
3. Mix with a hand mixer on low (or stir by hand) until smooth.
4. Add evaporated milk, eggs, and brandy, then mix again until fully combined.

Step 3: Bake the Pie

1. Preheat your oven to 350°F (175°C).
2. Pour the filling into the pie crust, smoothing out the top.
3. Cover the crust edges with foil to prevent burning.
4. Bake for 50 to 55 minutes, or until a knife inserted in the center comes out clean.
   • If the pie isn’t set, continue baking in five-minute intervals until done.

Step 4: Cool and Serve

1. Let the pie cool on the counter for at least one hour.
2. Serve at room temperature or store in the fridge for up to four days.
3. Add whipped cream if desired.

This sweet potato pie is silky smooth, packed with warm spices, and has just the right amount of sweetness. It’s even better the next day, so make it ahead if you can.

Let me know if you try this for Pi Day (or any day) and how it turns out!

Gluten-Free Lemon Meringue Pie Recipe

Ingredients

For the Lemon Filling:

• ¾ cup white sugar
• 2 tablespoons 1:1 gluten-free flour
• 3 tablespoons cornstarch
• 1½ cups tart lemon juice
• 4 tablespoons water
• Zest from 3 lemons
• 2 tablespoons salted butter
• 4 egg yolk

For the Meringue:

• 4 egg whites
• 2 tablespoons white sugar

Instructions

Step 1: Prep the Crust

1. Preheat the oven to 325°F (163°C).
2. Follow the thawing instructions for your gluten-free pie crust and set it aside.

Step 2: Make the Lemon Filling

1. In a saucepan, whisk together sugar, gluten-free flour, and cornstarch.
2. Stir in lemon juice, water, and lemon zest (only from 2 lemons) until combined.
3. Bring the mixture to a boil on medium heat, stirring constantly, then add the butter and let it melt.
4. Separate the eggs, setting aside the egg whites for the meringue.
5. In a separate bowl, beat the egg yolks and stir in the zest of one lemon.
6. Slowly whisk ½ cup of the hot lemon mixture into the egg yolks to temper them.
7. Pour the egg mixture back into the saucepan and return to a boil, stirring until thick enough to coat the back of a spoon.
8. Remove from heat and pour the filling into the prepared pie crust.

Step 3: Make the Meringue

1. In a clean mixing bowl, beat the egg whites until soft peaks form.
2. Add sugar slowly and continue beating until firm peaks form.
3. Spread the meringue over the lemon filling, making sure to seal the edges against the crust.

Step 4: Bake and Serve

1. Bake at 325°F for 20 to 25 minutes, or until the meringue is lightly golden.
2. Remove from the oven and sprinkle with additional lemon zest if desired.
3. Let cool completely before slicing and serving.

This lemon meringue pie is smooth, tart, and perfectly balanced with a sweet, airy topping. It’s a refreshing and nostalgic dessert that brings a little sunshine to any occasion.

Let me know if you need any tweaks!

The Taste Test

Finally, the moment of truth!

Sweet Potato Pie: This one was a winner. The crust held up surprisingly well—flaky but not dry, with just the right amount of crispness. The filling was creamy and packed with warm spices. I may or may not have had a second slice immediately. The only challenge? The gluten-free crust was slightly more delicate than a regular crust, making slicing a bit tricky. But taste-wise? 10/10.

Lemon Meringue Pie: Visually, I was a bit disappointed since I spread the meringue a bit too flat in an attempt to carve out the Pi symbol. However, in terms of flavor, the pie came out amazing. The meringue was light and airy, and the lemon curd was perfectly tart.

Supra tried to swipe a piece, but thankfully, she was unsuccessful. Sushi and Slippers weren’t as bold, but they did stare longingly at my plate the entire time.

Final Thoughts & Pi Day Fun

Pi Day is always a fun excuse to indulge in pie, but this year’s bakes felt like an extra success. The Trader Joe’s gluten-free crusts worked well, making the whole process easier without sacrificing taste. If you’re looking for a shortcut to delicious, gluten-free pies, I definitely recommend them.

Now, the big question: Which pie was better? Honestly, I can’t choose. If you love something rich and spiced, go for the sweet potato pie. If you prefer something tart and light, lemon meringue is the way to go. Or just be like me and eat both.

What pies did you bake for Pi Day? Let me know—I’m always looking for new flavors to try!