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Waitress Pie Contest Winning Recipe

Waitress Pie Contest Winning Recipe

Monday, December 17, 2018

Waitress is the story of Jenna, a waitress and expert pie-maker who dreams of a way out of her small town and rocky marriage.  Pouring her heart into her pies, she crafts desserts that mirror her topsy-turvy life such as “The Key (Lime) to Happiness Pie” and “Betrayed By My Eggs Pie.” When a baking contest in a nearby county – and a satisfying encounter with someone new – shows Jenna a chance at a fresh start, she must find the courage to seize it. Change is on the menu, as long as Jenna can write her own perfectly personal recipe for happiness.

Austin City Limits Radio recently hosted a contest to create an original pie recipe inspired by the hit Broadway Musical Waitress. Here is the winning recipe.

Katya Thomas

Lipstick on Your Face White Chocolate Pie with Raspberry Coulis
Recipe by Katya Thomas

24 chocolate sandwich cookies, taken apart and filling removed
2 tablespoons butter, melted
1 16 oz package mini marshmallows
1/3 cup milk
6 oz Lindt or other good quality white chocolate
1/4 cup Godiva white chocolate liquor
1/4 cup white creme de cacao
1 1/2 cups whipping cream, very cold
1 1/2 cup fresh or frozen raspberries
2 tablespoons sugar

Preheat oven to 325. Crush the chocolate wafers finely in a food processor, then mix in the melted butter. Press the mixture into a pie plate, and bake for 8 minutes. Remove and let cool.

In a large pan with a lid, heat the milk to boiling, remove from heat, then add the mini marshmallows and put the lid on the pot. Allow to stand for several minutes, stir until the marshmallows are melted and smooth. Transfer to a large mixing bowl. Melt the white chocolate, mix into the melted marshmallows. Next, using an electric mixer, add the Godiva liquor and creme de cacao. Let stand to cool slightly. In another bowl, whip the cream until very stiff. Slowly add to the marshmallow mixture, and then turn it into the cooled crust. Place the pie into the freezer.

In a food processor or blender, puree the raspberries with the sugar, then sieve to remove seeds.

Serve slices of pie with raspberry coulis drizzle over the top.

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