A few pies from the story “Waitress”-there are 18 altogether
Marshmallow Mermaid Pie
9 graham crackers1/2 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
1. Preheat oven to 375 degrees. Combine coconut and graham crackers in food processor until coarse crumbs form.
2. Combine crumbs and butter with fork. Press to bottom and side of 9-inch pie plate. Bake 10 minutes and cool on wire rack.
3. Heat marshmallows and milk in 3-qt. saucepan over low heat until smooth, stirring constantly. Remove saucepan from heat. Cool completely (30 minutes.)
4. 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.
5. Top with mini marshmallows, maraschino cherries and rainbow sprinkles.
Serves 8.
Falling in Love Chocolate Mousse Pie
9-inch baked pastry shell
1 14-oz. can condensed milk (not evaporated)
2/3 C. water1 (4 serving) pkg. chocolate pudding mix (not instant)
1 1-oz. square unsweetened chocolate
2 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.
Serves 8.
I Don’t Want Earl’s Baby Pie
1 pie crust
4 Tbs. butter
3 slices ham8 green onions
1 C. brie cheese
1 C. parmesan cheese, grated
4 eggs2 C. heavy cream
1/4 tsp. ground nutmeg
1. 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.
2. Julienne ham. Chop green onions.
3. In skillet, saute ham until brown. Remove and set aside.
4. Saute onion until tender. Remove with slotted spoon and combine with ham.
5. 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.
Serves 8.
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 crumbs
1/2 C. brown sugar
1/2 C. melted butter2 large eggs
1/3 C. granulated sugar
1/2 tsp. salt2 C. milk, scalded
1/2 tsp. vanilla extract
1/4 tsp. ground cinnamon
3 egg whites
1/2 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.Serves 8.
