The history of pi dates back to the ancient Babylonians and Egyptians. Babylonians estimated pi as 3.125, and the Egyptians approximated pi to be 3.1605. However, it was the Greek mathematician Archimedes that calculated pi to be between 223/71 and 22/7. A general estimate for pi is 22/7 or 3.14.
In 1706, William Jones was the first to introduce a Greek letter for pi, which was later adopted by the mathematician Euler to represent the ratio between a circle’s circumference to its area. Later mathematicians extended the number of decimal places in this irrational number through rigorous calculations. In the computer age, pi has been estimated to its two-quadrillionth digit.
Some mathematical problems that feature pi are the area of a circle, a circle’s circumference, arc length and the different surface area and volume formulas for a cone, sphere and cylinder. In mathematics, the ratio between a circle’s circumference and diameter is given as pi.
Here is one way that Pi is used in everyday life:
You are making a cake that is to be baked in a 9″ square pan, but you don’t have one. You DO have a 10″ round baking pan. Will it work?
Surface area in square inches in a 9×9 square pan = 81
Surface area in square inches in a 10″ round pan = Pi x the radius squared =
3.14 x 5×5 (25) = 78.5
Close enough!
Stella's Place 
This is Menagerie’s playground. Happy Pi Day.
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😀 😀 😀
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Happy to say I got that at 76 years old and 8:30 in the morning.
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I knew it!
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I do love this day!
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Since we have so many people with greater wit than me, I will add this to “pi” day – my version of “pie”
This is the most common & simple recipe I found
Pecan pie
1 unbaked 9-inch pie crust,
2 cups (210g) pecans, coarsely chopped (save a few whole pecan halves to create a decoration on the surface of the pie, if you want)
3 large eggs, slightly beaten
1 cup light corn syrup
1/2 cup brown sugar
4 tablespoons unsalted butter, melted
1/2 teaspoon salt
2 teaspoons vanilla extract
Preheat the oven to 350°F and position a rack in the center.
In a medium bowl vigorously mix together the eggs, brown sugar, corn syrup, molasses, melted butter, vanilla, and salt, until smooth. (No need for a mixer, you can beat by hand using a wooden spoon.)
Spread the chopped pecans over the bottom of a frozen pie shell. Pour the filling over the pecans. Don’t worry about burying the pecans, they will rise to the surface. (If you have reserved a few whole pecan halves, you can arrange them on the surface in a decorative pattern. Just dip them below the wet filling and let them rise again so they get coated with the filling.)
Bake at 350°F for 30 minutes. After 30 minutes tent the pie loosely with aluminum foil to prevent the crust and pecans from getting too browned. Bake for another 35 to 45 minutes until the filling has set. The pie should be a bit wiggly in the center. Note that the pie will be puffed up a bit when you first take it out of the oven. It will settle as it cools.
Remove from the oven and let cool completely
Some people in northern new england add maple syrup & cut the corn syrup to compensate- I’ve done this. You may have to add a little corn starch to thicken depending on the grade of maple syrup (thickness varies). Various other notes: some use dark or light corn syrup or molasses.
Getting good pecans up here is basically impossible, so I get mine directly from the grower in Georgia ~ Horne Pecan Company. They are very nice & the pecans are the best I’ve had.
Now if I could only find walnuts that do NOT have heavy bitter skin all over them. I guess it’s the way they breed them now to decrease bug damage. Walnuts used to have thin, light skin with no bitterness except maybe where the 2 halves meet. I can’t eat that bitter skin, & have not been able to get it off.
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Good evening, Good and Country,
There’s room in this world for both kinds of Pi(e). and both equally appreciated here!
Thank you for the helpful tip on a good source for pecans.
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