PIES INSPIRED BY WAITRESS

For the Pie Crust

Combine all-purpose flour with kosher salt in a food processor. Using the blade attachment, pulse to combine.

Using the grating attachment and allowing it to spin, press thoroughly frozen unsalted butter through the feed tube and into the flour mixture. Transfer the mixture to a bowl. Toss to ensure butter is fully covered with the flour mixture.

Slowly begin to add 1 tablespoon of ice water at a time to the mixture. The amount will depend on many different factors, so continue adding the ice water slowly and mixing the dough together until it just starts to hold its shape. It took about 15 tablespoons for me.

Turn the dough out onto a flat, floured work surface and gently knead it into one cohesive mass. Don’t worry if the dough looks a little dry and crumbly because it will continue to hydrate once it is placed in the fridge.

Wrap the dough in plastic wrap and pat it out into a thick round disc so that the dough is easier to roll out later. Place the dough into the fridge and let sit for at least 30 minutes.

After 30 minutes has passed, the dough should be nice and firm and should look like it has hydrated nicely. In addition, it should be visibly dappled with little bits of butter. Take half of the dough, wrap with plastic, and place it back into the fridge for later.

On a flat work surface that is covered with flour, and adding flour as needed, roll the dough out to a diameter that is 1 to 2 inches wider than the pie plate you intend to use.

Once the dough is rolled out to your desired specifications, use your rolling pin to lift it up over the countertop and transfer it over to your pie plate.

For the Quiche

Start by making pie crust (see above)

Roll out your dough, and press (don’t stretch) your dough into your pie cooking vessel. Cut excess. Using your fingers to crimp crust edges into waves. Place in the fridge and chill for 30 minutes.

Line the inside of the pie with foil, add your pie weights and par-bake for 10 minutes at 425°F. Also, put a baking sheet in the oven separately to preheat for later use.

While pie is par-baking, combine eggs, heavy cream, and salt. Mix until combined.

Remove pie crust from the oven and let sit for 30 minutes to cool. Remove pie weights.

Once cooled, layer in brie cheese along with chunks of ham, and cover with egg and cream mixture.

Place pie on a heated baking sheet, lower the oven to 350°F and bake for 35 minutes or until set.

Remove from the oven, let cool for 30-45 minutes, serve and enjoy.

Start by making the chocolate crumb crust by finely processing oreos in a food processor. Once processed, place in a bowl and add melted unsalted butter and mix until it resembles wet sand.

Place in a removable bottom tart pan and press until it’s nice, even, and thin. Use a ramekin to get it into the edges (see video for example).

Par-bake in the oven for about 8 minutes at 350°F.

While the crust is par-baking, start on the filling by combining heavy cream along with instant espresso powder, allspice, and cinnamon in a small pot on a medium heat and bring to a bare simmer.

Chop high quality chocolate, place in a bowl, and combine with heavy cream mixture. SLOWLY mix so you don’t get air bubbles and once combined add unsalted butter that’s cut into small pieces. Once it’s cooled a little, add large lightly beaten eggs and slowly mix to combine.

Remove pie crust from oven and top with chocolate mixture. Use a skewer to pop any air bubbles that rise to the top.

Place in a 250°F oven for 30-35 minutes until jiggly but set.

For the Glaze

To hold the strawberries in place, combine hot butter with chopped chocolate in a bowl and cover with foil for 30 seconds. Uncover and whisk to combine. Add hot water and whisk in slowly.

Spread glaze over the top, and top that with your chopped strawberries.

Cut, serve, and enjoy!

In a food processor combine whole graham crackers with brown sugar. Once fully combined, add all purpose flour and a pinch of salt and mix to combine.

Add melted butter and pulse together until it reaches the consistency of wet sand.

Butter down a spring form that is preferably 9 inches in diameter. Add graham cracker crust and tamp down until even and flat (use a ramekin!). Par-bake in a 325°F oven for 12-15 minutes or until it starts turning brown.

To make cheesecake filling, add full fat cream cheese cut into chunks into the bowl of a stand mixer along with 5 1/2 oz sugar and salt.

Mix to combine for about a minute. Scrape down filling from the sides and add remaining sugar and mix on medium speed for another minute.

Scrape down the sides again and add sour cream along with the lemon juice, and vanilla extract. Blend to combine for about a minute on medium speed.

Next add large egg yolks and scrape down the sides. After that you’re going to add whole eggs, two at a time, blending for a minute each, scraping down the sides each time.

Once the filling is fully mixed, pass it through a fine mesh sieve into another bowl.

Butter down the sides of your spring form and then add your cheesecake mixture. Run a fork over the top and pop any bubbles that rise to the surface.

Bake at 200°F for 45 minutes, remove from the oven and pop any bubbles that have risen to the top. Place back in the oven and bake for up to 2 hours and 45 minutes or until its internal temperature reaches 165°F.

Crank the oven to 500° and bake for an additional 6-12 minutes.

Run a paring knife around the outside of the cake to help with the cake sticking to the sides and let cool for 3 hours. After it has cooled and you’ve removed the spring form, wrap in plastic wrap and place in the fridge for an additional 4 hours.

Once it’s cooled, remove it from the fridge and remove the plastic wrap. Brush the top with some brandy before adding toasted crushed pecans.

Serve and enjoy!