We're going to guess that you don't really need a reason to make a delicious pie, but just in case you do, we think celebrating Pi Day — March 14, or 3.14 — is as good a reason as any.
And to tempt you into celebrating this mathematician's holiday, allow us to offer up 20 of our favorite pie recipes.
This chocolate chess pie gets a double dose of cocoa, thanks to the chocolate graham crackers that are used in the crust. If we had to describe it one word, it would be decadent.
Yes, hand pies count when you're celebrating Pi Day! After all, you can add in a whole new lesson about calculations for semi-circles (or you can just gobble down a couple). If you can't find peaches, it's easy to swap in any other type of fruit.
Don't relegate pumpkin pie to Thanksgiving only. The smooth, spicy, custardy pie is a crowd-pleaser and deserves to be enjoyed more than one day per year.
Who says you can't eat pie for breakfast? This recipe delivers tender, buttery pastry and just-sweet-enough apricots to start your day off right. It's excellent for breakfast — Pi day or not!
Take advantage of the Meyer lemons that are in the market now with this simple Shaker pie. Once you've made the crust, you only need five additional ingredients, and you'll end up with a deliciously jammy, sweet-tart dessert.
We eagerly await rhubarb season each year and this recipe is always at the top of our list of things to bake. The almond crumble topping pairs perfectly with the tangy rhubarb filling.
We love this perfectly layered prune plum pie. The slices of stone fruit lend themselves to a flawless presentation. If you can't find prune plums, you can substitute in other stone fruits in their place.
It doesn't get much better than blueberry pie — unless, of course, you can make the oozy dessert with freshly picked blueberries. Since that isn't possible in March, frozen will do just fine.
If you want pumpkin pie, but are in need of a fresh take on it, try this gussied-up version. The addition of maple to the custard and the crunchy streusel topping will completely change your view on what pumpkin pie can be.
If you're still in the mood to enjoy rich, custardy pies, this browned butterscotch confection delivers. It is rich and nutty, thanks to the combination of brown butter and brown sugar.
You just can't go wrong with an apple pie. With a variety of apples to choose from and numerous ways to make the crust, there are many ways to put a personal spin on the classic. Use this as your gold standard, then experiment with ginger, more cinnamon, or even a few pears.
Pecan pie keeps its sticky-sweet texture, thanks to an easy cane sugar syrup swap. This is still the classic you crave, now with an option to make it exactly how you'd like it.
For anyone still suffering from the late-winter-early-spring doldrums, this bright, citrusy Key lime pie recipe is just the ticket. The crumbly crust and sweet-tart custard will transport you to sunnier climates, even if it's just for the 15 minutes you take to savor a slice.
There are an abundance of chocolate pie recipes out there, but if you want one on the fluffier side, this light, airy French silk pie should be just the ticket.
Just in case you haven't found your perfect pumpkin pie permutation yet, allow us to introduce this ginger-laced version. The combination of spice from the grated fresh ginger with the buttery crunch of the graham cracker crust is not to be missed.
Rhubarb and strawberry are a classic combo, and they come into season around the same time mid-spring. We love making this classic version with a carefully braided lattice.
Banana cream pie has an air of comfort food just like banana pudding. To make it feel a little bit more grown-up, we've added some of our favorite warming spices, like cardamom, allspice, and cinnamon, to the custard.
If you're looking for a show-stopping dessert for Pi Day, this is it. The deep-dish crust and toasted meringue will make your dinner guests' jaws drop.
Like apple pie, cherry pie will forever be one of our go-to desserts. And don't worry if you can't find fresh cherries in your supermarket right now — frozen ones work just as well.
In this pie, apples lend a bit of structure while the blackberries take care of that delightful, syrupy ooze. And there's never been a better time to break out those cookie cutters and have some fun with your top crust.
(Image credits: Emma Christensen; Nealey Dozier; Elizabeth Passarella; Sara Kate Gillingham; Faith Durand; Christine Gallary; Leela Cyd; Faith Durand; Megan Gordon; Tessa Huff)