Happy Pi Day!

Taking some time today to share and update one of my older posts. With all that is going on in the world, just wanted to get my mind off of things and do something I miss and enjoy . . . blogging. Enjoy these fun facts, have some pie, and be well!

First…what is Pi and why the funny symbol?

The number π is a mathematical constant representing the ratio of a circle’s circumference to its diameter. It’s an irrational number, meaning that it can’t be represented by a common fraction. The decimal places never end, and they never settle into a permanent repeating pattern.

π is the Greek symbol for the letter “p.” It was taken from the Greek word for “perimeter.”

Now some fun facts about Pi:

The value of pi has now been calculated to more than two trillion decimal places.

The world record for memorizing the value of pi was set by Chao Lu of China in 2005. He correctly recited from memory its first 67,890 digits.

It took him 24 hours and four seconds at a rate of 47 digits a minute without food or toilet breaks.

He had planned to recite 93,000 digits but made a mistake at the 67,891st.

If you write “3.14” on a piece of paper and hold it up to a mirror, it looks like the word “PIE”. (so yeah, I actually did this…it’s a bit of a stretch, but you can see it…kinda sorta) 🙂

Albert Einstein was born on Pi Day: March 14, 1879.

The first six digits of pi (314159) appear in order at least six times among the first 10 million decimal places of pi.

You only really need 39 decimal places of pi for computing the circumference of a circle – your error will be no greater than the radius of a hydrogen atom. I think we all know an atom is pretty small.

Things like this with numbers just fascinates me. I think if I really applied myself, I could be a real math geek, LOL.

Now for the good stuff…PIE!!

Here is a delicious easy pie recipe that can brighten any day!

Ingredients:
2 envelopes DREAM WHIP Whipped Topping Mix
2-3/4 cups cold milk, divided
1 tsp. vanilla
2 pkg. (3.9 oz. each) JELL-O Chocolate Instant Pudding
1 baked pie crust (9 inch), cooled

BEAT whipped topping mix, 1 cup milk and vanilla in large bowl with mixer on high speed 6 min. or until soft peaks form.

ADD remaining milk and dry pudding mixes; beat on low speed until blended. Beat on high speed 2 min., stopping occasionally to scrape bottom and side of bowl. Spoon into crust.

REFRIGERATE 4 hours or until firm.