It’s March 14 and you know what that means, friends…it’s Pi Day! Other than Earth Day, this is probably my favorite holiday (if you call it that) to celebrate on the blog. This year, I opted for a tropical vibe with this lovely mango pie. The filling is smooth, light, and not overly sweet. Paired with a simple graham cracker crust, this vibrant yellow stunner is a refreshing treat for both the eyes and the palate.

The crust is enhanced by the addition of cardamom and I loved this flavor pairing. However, there is a lot of room to play here! I think lime zest or toasted unsweetened coconut would also be excellent ways to riff on the crust. I love the filling as is, but I think it could also be incredible topped with fresh raspberries just before serving.

What are you making for Pi Day? Let me know in the comments. I can’t wait to hear all about your creations!

For fun, here’s a trip down my Pi Day memory lane:
Salted Chocolate Caramel Pie with Pretzel Crust – 2018
Strawberry Lemon Cream Pie – 2017
Passion Fruit Mousse Pie – 2016
Sugar Cream Pie – 2015
Chocolate Chip Cookie Dough Pie – 2014
Coconut Cream Pie – 2013
Peanut Butter Banana Cream Pie with Hot Fudge Sauce – 2012
Chocolate Silk Pie – 2011

  • Prep 30 minutes
  • Cook 15-20 minutes
  • Yield 1 9-inch pie


For the crust:

  • 1¼ cups (140 grams) graham cracker crumbs
  • 3 tbsp. (37 grams) granulated sugar
  • ¼ tsp. ground cardamom
  • Pinch of kosher salt
  • 4½ tbsp. (64 grams) unsalted butter, melted

For the filling:

  • 6 tbsp. (89 grams) cold water
  • ¼ cup (50 grams) granulated sugar, divided
  • 1 tbsp. powdered gelatin
  • ¼ cup (57 grams) heavy whipping cream, chilled
  • 2 oz. (57 grams) cream cheese, at room temperature
  • 1½ cups plus 2 tbsp. mango puree (alphonso, if possible)
  • Pinch of kosher salt


  • 01

    To make the crust, combine the graham cracker crumbs, sugar, cardamom, and salt in a bowl. Stir to blend. Add in the butter and mix with a fork until evenly combined. Transfer the crumb mixture to a 9-inch pie plate and press evenly over the bottom and sides to form the crust. (I like to use the side and bottom of a drinking glass or measuring cup to help press the crumbs firmly and evenly together.)

  • 02

    Transfer the pie plate with the crust to the freezer to chill for 15 minutes. Meanwhile, heat the oven to 325˚ F. Bake the crust until golden, about 12-14 minutes. Transfer to a wire rack to cool completely.

  • 03

    To make the filling, place the cold water in a large bowl. Combine the gelatin and 2 tablespoons of the sugar in a small bowl, then sprinkle the mixture over the surface of the water. Let sit for a few minutes to bloom and soften. Meanwhile, combine the cream and the remaining 2 tablespoons of sugar in a medium bowl and whip until medium-stiff peaks form. Set aside.

  • 04

    Place ½ cup of the mango puree in a small saucepan. Heat over medium-low until warmed just to body temperature, stirring often and making sure not to let it boil. Pour the warmed puree over the gelatin mixture and whisk until evenly blended (the gelatin should fully dissolve into the mango.) Gradually whisk in the remaining mango puree.

  • 05

    Use a spoon or rubber spatula to beat the cream cheese in a small bowl until soft and smooth. Add the softened cream cheese to the bowl with the mango puree along with the pinch of salt. Blend with an immersion blender until very smooth, scraping the sides and bottom of the bowl as needed. Use a spatula to fold about a quarter of the mango mixture into the whipped cream, then fold all of the cream into the mango mixture in the larger bowl until smooth and evenly combined.

  • 06

    Pour the mango custard into the prepared crust. Smooth the filling as needed. Let chill to set at least five hours or overnight. Slice and serve chilled.