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'Waitress' Bakes Up Pie to Die For
by Hillary Marshak
Waitress is about a woman named Jenna who is depressed from her marriage to a terrible husband, as well as her lifelong loneliness. Again and again, she finds herself trapped in the abusive relationship, partly due to financial struggles. To her further dismay, she finds out she is pregnant with her husband's child. The only outlet through which she feels comfortable sharing her emotions is by baking pies. She even names pies after her feelings while inventing them. After a series of life-changing events, she eventually finds exactly what she has been looking for in the baby she resented all along. She cuts off ties from everything in her old life and "starts fresh," keeping only one thing the same: her love and passion for making pies.
Here are five of her wonderful pie recipes:
Marshmallow Mermaid Pie
9 graham crackers1/2 C. sweetened, flaked coconut, toasted5 Tbs. butter or margarine, melted34 lg. marshmallows (8 oz.)1/2 C. whole milk1 1/2 C. heavy or whipping cream1 oz. unsweetened chocolate, grated
Preheat oven to 375 degrees. Combine coconut and graham crackers in food processor until coarse crumbs form. Combine crumbs and butter with fork. Press to bottom and side of 9-inch pie plate. Bake 10 minutes and cool on wire rack. Heat marshmallows and milk in 3-qt. saucepan over low heat until smooth, stirring constantly. Remove saucepan from heat. Cool completely (30 minutes.) In large bowl with mixer at medium speed, beat cream until stiff peaks form. Fold marshmallow mixture into whipped cream with grated chocolate. Spoon filling into cooled crust. Refrigerate pie at least 3 hours or overnight. Top with mini marshmallows, maraschino cherries and rainbow sprinkles.
Falling in Love Chocolate Mousse Pie
9-inch baked pastry shell1 14-oz. can condensed milk (not evaporated)2/3 C. water1 (4 serving) pkg. chocolate pudding mix (not instant)1 1-oz. square unsweetened chocolate2 C. (1 pt.) whipping cream, stiffly whipped
In large saucepan, combine condensed milk, water and pudding mix; mix well. Add chocolate. Over medium heat, cook and stir rapidly until chocolate melts and mixture thickens. Remove from heat; beat until smooth. Cool. Chill thoroughly; stir. Fold in whipped cream. Pour into prepared pastry shell. Chill 4 hours until set.
I Don't Want Earl's Baby Pie
1 pie crust4 Tbs. butter3 slices ham8 green onions1 C. brie cheese1 C. parmesan cheese, grated4 eggs2 C. heavy cream1/4 tsp. ground nutmeg
Preheat oven to 400 degrees. Cover pie crust with foil and bake for 10 minutes. Remove foil and bake 5 minutes more. Remove crust and reduce heat to 325 degrees. Julienne ham. Chop green onions. In skillet, saute ham until brown. Remove and set aside. Saute onion until tender. Remove with slotted spoon and combine with ham. Spread on bottom of pie crust. Spread brie over ham mixture and sprinkle with parmesan. Combine eggs, cream and nutmeg; pour over cheese. Bake 30 minutes or until set. Cool slightly, cut into wedges and serve.
Baby Screamin' Its Head Off In The Middle of the Night & Ruinin' My Life Pie
4 8-oz. cream cheese, softened1 C. unsalted butter, softened1 1/2 C. sour cream1/2 C heavy whipping cream1 3/4 C. white sugar1/8 . cornstarch1 fl. oz. amaretto liqueur1 tsp. vanilla extract5 eggs1 egg yolk1 C. chopped pecans1/2 tsp. nutmeg
Bring all ingredients to room temperature. Preheat oven to 375 degrees. Wrap outside of 9-inch springform pan with foil. Generously butter inside of pan. In large bowl,beat cream cheese and butter until smooth. Mix in sugar and cornstarch. Blend in sour cream and whipping cream. Add amaretto and vanilla. Stir in eggs and egg yolk one at a time, mixing thoroughly between each addition. Pour batter into pan. Place pan in another pan at least 1 inch wider and add water to outside pan (prevents cracks). Bake on center rack for 70 minutes. Turn oven off and let cool with door open for 1 hour. Remove cake from water and chill at least 3 hours before removing cake from pan. Top with crushed pecans and dust with nutmeg.
I Can't Have No Affair Because It's Wrong & I Don't Want Earl to Kill Me Pie
2 1/2 C. graham cracker crumbs1/2 C. brown sugar1/2 C. melted butter2 large eggs1/3 C. granulated sugar1/2 tsp. salt2 C. milk, scalded1/2 tsp. vanilla extract1/4 tsp. ground cinnamon3 egg whites1/2 C. white sugar
1. Mix crumbs, brown sugar and butter until well-blended. Press mixture into a 9-inch pan. Preheat oven to 425 degrees.2. Beat eggs slightly in a large bowl. Add sugar and salt. Slowly stir in hot, scalded milk. Add vanilla. Strain mixture into pie crust. Sprinkle top with cinnamon.3. Bake on lower shelf 25-30 minutes, or until custard is firm.4. In larger glass mixing bowl, beat egg whites until foamy. Gradually add 1/4 C. white sugar, continuing to beat until stiff peaks form.5. Spread meringue over pie after custard is set, return to oven until meringue is slightly brown. Cool 15 minutes.
About the Author
Hillary Marshak is a writer and editor for Recipe4Living.com, an up and coming recipe sharing Website. For more articles like this, or for a large collection of recipes, visit the site at Recipe4Living.com
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