As the executive chef for UTD Dining and Catering at UT Dallas, Chef Michael Tyler oversees all food production for the University’s on-campus dining hall and all on-site catered events including breakfasts, lunches, dinners, receptions, galas, plated dinners and passed hors d’oeuvres. Here, he shares two pie recipes in celebration of Pi Day on March 14. 

Cherry Almond Mousse Pie

Ingredients
1/2 teaspoon almond extract
1 14-ounce can sweetened condensed milk
1 8-ounce package cream cheese, softened
1 3.4-ounce package instant vanilla pudding mix
1/2 cup chopped toasted almonds
1 ounce unsweetened chocolate
1 10-ounce jar maraschino cherries, drained
1 cup cold water
1 cup heavy whipping cream, whipped

For The Crust
Pie Dough: Combine 3 cups of all-purpose flour and 1/2 teaspoon salt; cut in 2 cups cold butter until crumbly. Gradually add 3/4 to 1 1/4 cup ice water, tossing with a fork until dough holds together when pressed.

Divide dough in half. Shape each into a disk; wrap in plastic wrap. Refrigerate for at least 1 hour or overnight. Roll out pie dough with a rolling pin on a well-floured surface; to the desired shape.

For The Filling
In a small saucepan over low heat, cook and stir 1/2 cup milk and the chocolate until chocolate is melted and the mixture is thickened about 4 minutes. Be careful that it is low heat as to not scorch the chocolate.

Stir in 1/4 teaspoon extract. Pour into pie shell; set aside.

Set aside eight whole cherries for garnish. Chop the remaining cherries; set aside. In a large bowl, beat cream cheese until fluffy. Gradually beat in water and remaining milk. Beat in pudding mix and remaining extract. Fold in whipped cream. Stir in chopped cherries and almonds.

Pour over pie. Chill 4 hours or until set. Garnish with whole cherries and, if desired, chopped chocolate.

Strawberry Rhubarb Hand Pies

Ingredients 
3 tablespoons quick-cooking tapioca
2 cups fresh rhubarb, sliced (frozen can work as well)
1 teaspoon grated orange zest
1/4 teaspoon salt
4 cups fresh strawberries, sliced
3/4 cup sugar
1 teaspoon vanilla extract
1/4 teaspoon ground cinnamon

For The Crust
Pie Dough: Combine 3 cups of all-purpose flour and 1/2 teaspoon salt; cut in 2 cups cold butter until crumbly. Gradually add 3/4 to 1 1/4 cup ice water, tossing with a fork until dough holds together when pressed.

Divide the dough in half. Shape each into a disk; wrap in plastic wrap. Refrigerate for at least 1 hour or overnight.

Roll out pie dough with a rolling pin on a well-floured surface to the desired shape.

For The Filling
Place tapioca in a small food processor or spice grinder; process until finely ground.

In a large saucepan, combine strawberries, rhubarb, sugar, orange zest, vanilla, salt, cinnamon, tapioca and, if desired, food coloring; bring to a boil. Reduce heat; simmer, covered, until strawberries are tender, stirring occasionally, 15-20 minutes. Transfer to a large bowl; cover and refrigerate overnight.

Preheat oven to 425°F. On a lightly floured surface, roll half of the dough to an 18-inch. circle. Cut 12 circles with a 4-inch biscuit cutter, re-rolling scraps as necessary; press crust onto bottom and up sides of ungreased muffin cups. Repeat with the remaining dough, cutting six more circles. Spoon strawberry mixture into muffin cups.

Bake until filling is bubbly and crust golden brown, 12 to 15 minutes. Cool in pan 5 minutes; remove to wire racks to cool.