We know you don’t need a reason to make pie, but since Pi Day is coming up on March 14, there’s really no reason not to. Don’t let a fear of making your own crust or an aversion to gluten stand in your way — with this selection of recipes from our archives, the power of pi(e) is within your reach.

Gluten-Free Key Lime Pie. This is shockingly easy to make. The crust is just two ingredients: pitted dates, soaked in water for 20 minutes, plus unsweetened shredded coconut. Pulsed together in a food processor, they form a dough-like mix that you press into a pie plate and chill for a bit as you stir together some egg yolks, sweetened condensed milk, lime juice and salt. The whole thing bakes for only 15 minutes, but there is a small catch: The pie has to chill for a few hours and then be refrigerated overnight before you can dig in. (Note: The crust will seem soft after you pull it out of the oven, but it firms up quite nicely after the overnight chill.)

That Cream Cheese Cool Whip Pie. This easy, no-bake dessert, made with cream cheese and Cool Whip, is a little retro in the best sort of way. Plus, it’s topped with a shower of sprinkles. What more could you ask for?

Chocolate Pudding Pie. Chocolate wafer cookies, chocolate-flavored cereal and a little butter make for a simple crust that bakes while you make an easy homemade pudding. Top the pie with whatever candy your heart desires: crushed Heath Bars or Snickers are natural choices, but we’re thinking some chopped-up Ritter Sport or Almond Joy would be fun, too.

No-Stress All-Butter Pastry Crust. Once you learn to make your own pie crust, a world of pastry possibilities is before you. As pastry chef Stella Parks says about this recipe, “If you can fold a napkin, you can make old-fashioned pie crust — no food processor, no pastry knife, no vodka.” Use this crust in any number of ways; we suggest making a Shaker Lemon PieVintage Rhubarb Pie or Dorie Greenspan’s Blueberry Pie, for starters.

Onion Pie. Who says your pie has to be sweet? Here’s a savory one loaded with eight (!) cups of chopped onion and seasoned with just a little salt, pepper and thyme. The crust is a simple one: Whisk together some all-purpose and whole-wheat flour with a little salt and baking powder, work in some butter until crumbly, then stir in a bit of milk to form a dough. The rolled-out crust bakes on top of the pie, right in the skillet that you cooked those onions in — meaning no fear of a soggy bottom crust. Once it’s done, you flip it — quickly! In one fell swoop! — onto a plate or a large cutting board to serve. Easy as pie.

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