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PIES INSPIRED BY WAITRESS

Picture for Pies inspired by Waitress

6,877,227 views  Jenna Hunterson is excels in many arenas: making pies, coming up with sentence-long names for said pies, customer service, and wrangling her downright horrible husband. But mostly pies. Follow along this week as we recreate three of her superlative sweets, and support the foundation established in memory of the film's writer, director, and co-star.

US

original

metric

INGREDIENTS

Quiche

Pie Crust

Pie weights (brown rice or dry beans will do)

4 eggs

½ cup heavy cream

Wedges of brie cheese

Chopped ham

Salt

Pepper

Chocolate Strawberry Oasis Pie

25 oreos, finely processed

8 tbsp melted unsalted butter, divided

1 ¼ cups heavy cream

1 tsp of instant espresso powder

1 tsp allspice

1 tsp cinnamon

11 ounces quality chocolate, chopped

4 tbsp unsalted butter

2 large eggs, lightly beaten

3 tbsp hot butter

1 tbsp hot water

Sliced strawberries

NY Style Cheesecake

6 whole graham crackers

2 ⅓ ounces brown sugar

2 ½ ounces all purpose flour

Salt

7 tbsp melted butter

2 ½ pounds of full fat cream cheese, cut

11 ounces of sugar, divided

1 tsp salt

⅓ cup sour cream

0.5 Juice of a lemon

1 tsp vanilla extract

2 egg yolks

6 whole eggs

Brandy

Toasted pecans

DIRECTIONS

Quiche

1.

Start by making pie crust (see apple pie recipe)

Pie Crust

2.

Roll out your dough, and press (don’t stretch) your dough into your pie cooking vessel. Cut excess. Using your fingers to crimp crust edges into waves. Place in fridge and chill for 30 minutes.

3.

Line the inside of the pie with foil, add your pie weights and par-bake for 10 minutes at 425°F. Also, put a baking sheet in the oven separately to preheat for later use.

Pie weights (brown rice or dry beans will do)

4.

While pie is par-baking, combine eggs, heavy cream, and salt. Mix until combined.

4 eggs

½ cup heavy cream

1 tbsp Salt

5.

Remove pie crust from oven and let sit for 30 minutes to cool. Remove pie weights.

6.

Once cooled, layer in brie cheese along with chunks of ham, and cover with egg and cream mixture.

Wedges of brie cheese

Chopped ham

7.

Place pie on heated baking sheet, lower the oven to 350°F and bake for 35 minutes or until set.

8.

Remove from oven, let cool for 30-45 minutes, serve and enjoy.

Chocolate Strawberry Oasis Pie

1.

Start by making the chocolate crumb crust by finely processing oreos in a food processor. Once processed, place in a bowl and add melted unsalted butter and mix until it resembles wet sand.

25 oreos, finely processed

5 tbsp melted unsalted butter, divided

2.

Place in a removable bottom tart pan and press until it’s nice, even, and thin. Use a ramekin to get it into the edges (see video for example).

3.

Par-bake in the oven for about 8 minutes at 350°F.

4.

While the crust is par-baking, start on the filling by combining heavy cream along with instant espresso powder, allspice, and cinnamon in a small pot on a medium heat and bring to a bare simmer.

1 ¼ cups heavy cream

1 tsp of instant espresso powder

1 tsp allspice

1 tsp cinnamon

5.

Chop high quality chocolate, place in a bowl, and combine with heavy cream mixture. SLOWLY mix so you don’t get air bubbles and once combined add unsalted butter that’s cut into small pieces. Once it’s cooled a little, add large lightly beaten eggs and slowly mix to combine.

9 ounces quality chocolate, chopped

4 tbsp unsalted butter

2 large eggs, lightly beaten

6.

Remove pie crust from oven and top with chocolate mixture. Use a skewer to pop any air bubbles that rise to the top.

7.

Place in a 250°F oven for 30-35 minutes until jiggly but set.

8.

For the glaze

1.

To hold the strawberries in place, combine hot butter with chopped chocolate in a bowl and cover with foil for 30 seconds. Uncover and whisk to combine. Add hot water and whisk in slowly.

3 tbsp hot butter

2 ounces quality chocolate, chopped

1 tbsp hot water

2.

Spread glaze over the top, and top that with your chopped strawberries.

Sliced strawberries

3.

Cut, serve, and enjoy!

NY Style Cheesecake

1.

In a food processor combine whole graham crackers with brown sugar. Once fully combined, add all purpose flour and a pinch of salt and mix to combine.

6 whole graham crackers

2 ⅓ ounces brown sugar

2 ½ ounces all purpose flour

Salt

2.

Add melted butter and pulse together until it reaches the consistency of wet sand.

7 tbsp melted butter

3.

Butter down a spring form that is preferably 9 inches in diameter. Add graham cracker crust and tamp down until even and flat (use a ramekin!). Par-bake in 325°F oven for 12-15 minutes or until it starts turning brown.

4.

To make cheesecake filling, add full fat cream cheese cut into chunks into a stand mixer along with sugar along with salt.

2 ½ pounds of full fat cream cheese, cut

5 ½ ounces of sugar, divided

1 tsp salt

5.

Mix to combine for about a minute. Scrape down filling from the sides and add another sugar and mix on medium speed for another minute.

5 ½ ounces of sugar, divided

6.

Scrape down the sides again and add sour cream along with the lemon juice, and vanilla extract. Blend to combine for about a minute on medium speed.

⅓ cup sour cream

0.5 Juice of a lemon

1 tsp vanilla extract

7.

Next add large egg yolks and scrape down the sides. After that you’re going to add whole eggs, two at a time, blending for a minute each, scraping down the sides each time.

2 egg yolks

6 whole eggs

8.

Once filling is fully mixed, pass it through a fine mesh sieve into another bowl.

9.

Butter down the sides of your spring form and then add your cheesecake mixture. Run a fork over the top and pop any bubbles that rise to the surface.

10.

Bake at 200°F for 45 minutes, remove from oven and pop any bubbles that have risen to the top. Place back in the oven and bake for up to 2 hours and 45 minutes or until its internal temperature reaches 165°F.

11.

Crank the oven to 500° and bake for an additional 6-12 minutes.

12.

Run a paring knife around the outside of the cake to help with the cake sticking to the sides and let cool for 3 hours. After it has cooled and you’ve removed the spring form, wrap in plastic wrap and place in the fridge for an additional 4 hours.

13.

Once it’s cooled, remove it from the fridge and remove the plastic wrap. Brush the top with some brandy before adding toasted crushed pecans.

Brandy

Toasted pecans

14.

Serve and enjoy!

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