Looking for gift ideas for your loved one this Valentine's day? Look no further than these pie recipes made with love from the hit musical Waitress. That's right, you can now make some of Jenna's famous pies right at home! We have 3 recipes, some sweet and one savory, for you to try out and channel your inner pie maker. If you make any of these recipes, take a pic and share it with us on our Facebook page, we'd love to see them! And don't forget, you can get tickets to see Waitress, currently starring Sara Bareilles, by visiting the show page at the bottom.
Jenna’s Devil’s Food Chocolate Oasis Pie
21 Oreo cookies
1/2 stick unsalted butter, melted
Chocolate Mousse:
6 ounces semisweet chocolate
6 ounces milk chocolate
1 teaspoon vanilla
3 3/4 cups cold whipping cream
1/4 sugar
15 fresh strawberries halved
Crust:
1. Preheat oven to 350 degrees
2. Grind Oreos in food processor until very fine.
3. Add butter until mixture is moist
4. Press crumb mixture into the bottom & up sides of an 8” pie plate
5. Bake crust for 5 minutes
6. Place on cooling rack until completely cool
Filling:
1. Bring 1 cup of cream to a boil
2. Add chocolate and vanilla until melted and smooth
3. Move chocolate mixture to a large bowl to cool to room temp. stirring occasionally
4. Whip 2 cups cream and sugar in a large mixing bowl until stiff peaks form
5. Fold into chocolate mixture.
6. Pour half of the mousse into the cookie crust
7. Add a layer of strawberries
8. Pour the rest of the mousse over the strawberries
9. Chill until set
Whipped cream:
1. Whip remaining 3/4 cups cream in bowl to form stiff peaks.
2. Add to the top of mousse pie.
3. Garnish with remaining strawberries
Mermaid Marshmallow Pie
9 graham crackers
1/2 C. sweetened, flaked coconut, toasted
5 Tbs. butter or margarine, melted
34 lg. marshmallows (8 oz.)
1/2 C. whole milk
1 1/2 C. heavy or whipping cream
1 oz. unsweetened chocolate, grated
Directions
1. Preheat oven to 375 degrees.
2. Combine coconut and graham crackers in food processor until coarse crumbs form.
3. Combine crumbs and butter with fork.
4. Press to bottom and side of 9-inch pie plate.
5. Bake 10 minutes and cool on wire rack.
6. Heat marshmallows and milk in 3-qt. saucepan over low heat until smooth, stirring constantly.
7. Remove saucepan from heat. Cool completely (30 minutes.)
8. In large bowl with mixer at medium speed, beat cream until stiff peaks form.
9. Fold marshmallow mixture into whipped cream with grated chocolate.
10. Spoon filling into cooled crust. Refrigerate pie at least 3 hours or overnight.
11. Top with mini marshmallows, maraschino cherries and rainbow sprinkles.
A Little Wild, Wild Berry Pie
Makes 8 individual pies or 1 10-inch skillet pie
Filling
1 1/2 pounds venison shoulder or bottom round roast of beef chuck roast, cut into 2-inch pieces
2 teaspoons kosher salt, plus more as needed
1 teaspoon freshly ground black pepper, plus more as needed
1 tablespoon bacon fat or vegetable oil
1 large onion, chopped (about 3 cups)
2 tablespoons unbleached all-purpose flour
2 teaspoons paprika
1/2 teaspoons ground allspice
1/2 teaspoon cayenne pepper
2 cups pinot noir or other dry, fruity red wine
2 cups beef stock
3 garlic cloves, finely chopped
1 small sprig each fresh rosemary, sage, and thyme, plus extra thyme leaves for garnish
3 cups (1-inch cubes) peeled winter squash, such as pie pumpkin, butternut, red kuri, or kabocha
1 cup diced parsnip
1 cup diced carrot
1 pint fresh blackberries, crushed
2 tablespoons brown sugar
2 table spoons whole-grain Dijon mustard
Juice of 1 lemon
Pumpkin Drop Biscuit Topping
2 cups unbleached all-purpose flour
1 tablespoon granulated sugar
2 teaspoons baking powder
1/2 teaspoon kosher salt
1 cup canned pure pumpkin puree
3/4 cup heavy cream, plus more for brushing the biscuits
Coarse salt and freshly ground black pepper
1. For the filling: blot the meat dry and season it with the salt and pepper. Heat the bacon fat in a Dutch oven over medium-high heat. Working in batches, add the meat and cook for 2 to 3 minutes per side, or until deeply seared and browned, turning with tongs. Transfer the browned pieces to a bowl.
2. Add the onion and a big pinch of salt to the pot and stir to coat. If the brown glaze on the bottom of the pot begins to scorch, add a couple of tablespoons of water to loosen and stir into the onions. Cook, stirring occasionally, for 8 minutes, or until tender.
3. Which together the flour, paprika, allspice, and cayenne in a small bowl. Sprinkle over the onions and stir to coat. Cook, stirring continuously, for 2 minutes.
4. Add the wine and stir to loosen the glaze on the bottom of the pot. Stirring continuously, add the beef stock in a slow, steady stream. Bring to a simmer and cook, stirring all the while, for 3 minutes, or until thickened.
5. Return the meat and any accumulated juices to the pot. Stir in the garlic and herb sprigs. Partially cover and cook at a bare simmer for 2 hours. Add the squash, parsnip, and carrot and cook, stirring occasionally, for 30 minutes more, or until the meat and vegetables are very tender. Discard the herb stems.
6. Stir in the blackberries, brown sugar, mustard, and lemon juice and heat through. Season with salt and pepper. Keep warm over low heat.
7. Preheat the oven to 425 degrees F.
8. For the topping: Whisk together the flour, sugar, baking powder, and salt in a large bowl. Whisk together the pumpkin and cream in a small bowl. Pour the pumpkin mixture into the flour mixture and stir to form a stiff dough.
9. Divide the warm filling among eight individual skillets or baking dishes that are about 5 inches in diameter. Drop a biscuit-sized mound of dough evenly over the stew. Brush the tops with a little cream and sprinkle with coarse salt and pepper.
10. Bake in the center of the oven for 25 minutes, or until the biscuits are firm. Let stand for 10 minutes before serving, sprinkling each serving with fresh thyme leaves if you like.