This monstrosity came into existence when, after a heavy and 'serious' debate on different pi-inspired pies to make, my colleague and I came up with the idea of an empty pie tin, to represent imaginary numbers. 

However, empty pies aren't very tasty ones, and soon I was consumed with the idea of making this pie real. However, it turns out making a pie that isn't a pie but is a pie is much more difficult to do than to imagine. I will not go into detail, but things like salmon and mushy peas were discussed. Thankfully, a trip down the donut section of the grocery store set me right. 

I decided I wanted something similar to a jelly donut, without the sugar overload. I opted for plain shortbread, since it's not a crust but is malleable enough to look like it. And for the filling I decided on raspberry jello, as it's glutenous, not particularly strong in flavor, and has a nice red color. Add some berries to it, break some cookies overtop, and it's a pie that's not a pie. 

Anyhow, after some thinking (and some trial-and-error), I am proud to present the "Imaginary PiE", made from shortbread, jello, and fancy cookies.

Step 1: Ingredients and Some Notes

For Shortbread: 

1 1/2 cups white flour
1/2 cup sugar
9 Tbs butter

For Jello: 

3oz package of raspberry jello (or jello of choice) - the jello should make about 2 cups
1 cup boiling water
1 cup cold water
1/2 cup to 1 cup frozen berries (set out to thaw)


Pizzelle cookies, or similar delicate cookie
whip cream


Since jello needs a mold, make sure that whatever container you use is the same approximate diameter as the area you wish to fill. Also, make sure said container is easy to remove jello from, or you'll end up accidentally tearing the filling. Or, if you aren't concerned about the aesthetics, use any size mold you desire, and then gently remove the extra globs from your finished pie. 
In the case of my pie, I went for messy, since I knew I'd be covering it with fruits and cookies. 

Also, this is not the type of dessert you save for later. It is best eaten straight away, since the shortbread is prone to sogginess and will soak up any liquid from the jello and fruit. 

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