Special Sweets: Our Favorite Pies from the 2007 Movie Waitress

You may or may not have heard of the American movie Waitress, which was released sometime in 2007, starring Keri Russell. It's a delightful blend of heartwarming storytelling and tasty desserts that you can now rent or stream on your favorite OTT platform. The movie became the basis of a 2023 musical too, with music and lyrics by Sara Bareilles. 

The story follows Jenna (Russell), who is a talented pie maker working at a small-town diner. She's trapped in an abusive marriage, and her only escape is baking. She channels all of her emotions and frustrations into creating mouthwatering pie recipes, each inspired by the events of her life and reflecting some devastatingly honest humor. All is not bad for Jenna; she does find some hope in her life when she meets a physician. She also has big plans to win a pie making contest, so she can use the prize money to start a new life. Waitress is a must-watch for its touching storyline, its endearing characters, Russell's acting brilliance, and, of course, its pies. 

After watching the movie, you might want to recreate a pie of two, so here are some simple sweet recipes that we were able to locate on the internet.

Chocolate Strawberry Oasis Pie

Ingredients:

For the crust:

• 30 gm Cadbury Bournville 70% Dark Chocolate (finely chopped)
• 30 Oreos (crushed)
• 6 tbsp unsalted butter

For the filling:

• 473 gm strawberries, hulled and halved
• 133 gm sugar
• 30 gm cornstarch
• 2 tbsp Cadbury Cocoa Powder
• 1/4 tsp ground ginger
• 1/8 tsp ground nutmeg
• Pinch of salt
• 6 egg yolks
• 590 ml milk
• 170 gm Cadbury Bournville 70% Dark Chocolate (chopped)
• 1/2 tbsp bourbon
• 1 tsp vanilla extract

Instructions:

• Melt the butter and chocolate in a microwave-safe bowl, and mix them together to get a glossy sauce.
• Then crush the Oreos either by hand or in the food processor. Then add the chocolate sauce to the crushed biscuits.
• You should get a wet sand consistency for the pie crust. Press into the sides and bottom of a springform pie dish. Refrigerate.
• As the pie crust chills, add whisk sugar, cornstarch, cocoa powder, spices, and salt along with egg yolks into a saucepan.
• Whisk in the milk, then let this mixture simmer on low heat so you get a thick pudding.
• Remove from heat and add chopped dark chocolate, bourbon, and vanilla extract.
• If you want to make the filling super smooth, then let it cool down a little before straining it through a fine mesh sieve.
• Now take the refrigerated pie crust out, add a layer of halved strawberries, and cover with the chocolate pudding.
• Refrigerate once again. Serve the pie slices with some whipped cream.

NY Style Cheesecake

Ingredients:

For the crust:

• 90 gm crushed graham crackers
• 66 gm brown sugar
• 71 gm flour
• Pinch of salt
• 100 gm melted butter

For the cheesecake:

• 960 gm cream cheese
• 312 gm sugar
• 1 tsp salt
• 80 ml sour cream
• 1 tbsp lemon juice
• 1 tsp vanilla extract
• 2 egg yolks
• 6 whole eggs
• Brandy
• Toasted pecans

Instructions:

• Preheat the oven to 162°C.
• Add the crushed graham crackers along with the rest of the ingredients for the cheesecake crust in the food processor. 
• Grease a springform pan, and line it with the crust. Bake this crust for about 12 to 15 minutes, then let it cool down.
• Cut the cream cheese into cubes, then put it in the food processor along with the egg yolks and 6 whole eggs. 
• Then add salt, sour cream, lemon juice, and vanilla extract and whiz all of this in the food processor.
• For a smooth filling, pass it through a fine mesh sieve.
• Then lightly butter the sides of the pan, and evenly pour the cheesecake filling onto the crust.
• Increase the temperature of the oven to 180°C and bake the cheesecake for 45 minutes.
• Place it back in the oven and bake for 2 more hours. Then crank the temperature to 260°C and bake for another 6 minutes.
• Run a knife around the cake and then let the pan cool down at room temperature for 3 hours.
• Then extract the cheesecake, cover in cling film, and let it chill in the fridge.
• Before serving, brush with brandy and garnish with toasted pecans.