Wine Article

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 crackers
1
C. sweetened
flaked coconut
toasted
5
Tbs. butter or margarine
melted
34
lg. marshmallows (8 oz.)
1
C. whole milk
1
1
C. heavy or whipping cream
1
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
baked pastry shell
1
14
can condensed milk (not evaporated)
2
C. water
1
(4 serving) pkg. chocolate pudding mix (not instant)
1
1
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.

I Don't Want Earl's Baby Pie

1
pie crust
4
Tbs. butter
3
slices ham
8
green onions
1
C. brie cheese
1
C. parmesan cheese
grated
4
eggs
2
C. heavy cream
1
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
cream cheese
softened
1
C. unsalted butter
softened
1
1
C. sour cream
1
C heavy whipping cream
1
3
C. white sugar
1
. cornstarch
1
fl. oz. amaretto liqueur
1
tsp. vanilla extract
5
eggs
1
egg yolk
1
C. chopped pecans
1
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
C. graham cracker crumbs
1
C. brown sugar
1
C. melted butter
2
large eggs
1
C. granulated sugar
1
tsp. salt
2
C. milk
scalded
1
tsp. vanilla extract
1
tsp. ground cinnamon
3
egg whites
1
C. white sugar

Mix crumbs
brown sugar and butter until well-blended. Press mixture into a 9-inch pan. Preheat oven to 425 degrees. 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. Bake on lower shelf 25-30 minutes
or until custard is firm. In larger glass mixing bowl
beat egg whites until foamy. Gradually add 1/4 C. white sugar
continuing to beat until stiff peaks form. Spread meringue over pie after custard is set
return to oven until meringue is slightly brown. Cool 15 minutes.