If you’ve ever watched the movie Waitress or seen the musical, you already know—it’s not just about the story. It’s about those pies. Sweet, messy, emotional, and totally unforgettable.
I couldn’t help but feel inspired to recreate a few pies straight from Jenna’s kitchen into mine. These aren’t your average pies. They’re full of personality, love, and real-life flavor.
Whether I need comfort or want to impress guests, these pies always deliver a slice of something special.
How To Make Waitress Pie Recipes
🕒 Recipe Overvie
Preparation Time: 25 minutes
Cooking Time: 50 minutes
Total Time: 1 hour 15 minutes
Course: Dessert
Cuisine: American
Yield: 8 slices
🧰 Equipment Needed
- 9-inch pie dish
- Mixing bowls
- Whisk
- Rolling pin
- Measuring cups and spoons
- Saucepan
- Oven
🧾 Ingredients
For the Pie Crust:
- 1 ¼ cups all-purpose flour
- ½ cup unsalted butter (cold, cubed)
- ¼ tsp salt
- 3-4 tbsp ice water
For Jenna’s “I Can’t Have No Affair Because It’s Wrong And I Don’t Want Earl To Kill Me” Pie (Chocolate & Caramel Dream):
- 1 cup semi-sweet chocolate chips
- ¾ cup heavy cream
- ½ cup caramel sauce (plus more for drizzling)
- 1 tsp vanilla extract
- 1 egg
- Sea salt for garnish (optional)
🍴 Instructions
Step 1: Make the Pie Crust
I start by combining flour and salt in a bowl. Then I cut in the cold butter until it looks like coarse crumbs. I add ice water one tablespoon at a time until the dough holds together. I wrap it in plastic wrap and chill for 30 minutes.
Step 2: Roll and Prebake
I roll out the dough on a floured surface and place it into the pie dish. I prick the bottom with a fork, cover it with parchment paper, and fill it with pie weights or beans. Then I bake it at 375°F (190°C) for 15 minutes. I remove the weights and bake another 5 minutes until it’s lightly golden.
Step 3: Make the Filling
I heat the heavy cream in a saucepan until it simmers. Then I pour it over the chocolate chips in a bowl. I let it sit for 2 minutes before stirring it smooth. I add caramel sauce, vanilla, and the egg. I mix it all together until glossy and thick.
Step 4: Fill and Bake
I pour the chocolate-caramel filling into the pre-baked crust and bake at 325°F (160°C) for 30–35 minutes until set. The center should jiggle just slightly. I cool the pie completely.
Step 5: Garnish and Serve
Once the pie cools, I drizzle it with more caramel sauce and a sprinkle of sea salt. I slice and serve with love.
🥄 Serving Suggestions
I love serving this pie slightly warm with a scoop of vanilla bean ice cream. If I’m feeling fancy, I’ll even top it with a dollop of whipped cream and a cherry, just like Jenna might do in her diner.
🥧 Nutrition Facts Per Serving
- Calories: 370
- Total Fat: 18g
- Saturated Fat: 10g
- Cholesterol: 45mg
- Sodium: 170mg
- Carbohydrates: 50g
- Dietary Fiber: 2g
- Sugars: 30g
- Protein: 3g
🔁 Tips and Variations
- Shortcut Crust: If I’m short on time, I’ll use a store-bought pie crust.
- Extra Gooey: I’ll swirl extra caramel into the chocolate filling before baking.
- Add Crunch: Chopped pecans or pretzels make a fun texture contrast.
- Make It Mini: Use muffin tins for individual pie portions.
🥗 Health Benefits
This pie is all about comfort, but it still brings a few perks:
- Dark Chocolate: Rich in antioxidants and can lift my mood.
- Dairy: A good source of calcium and vitamin D.
- Homemade Crust: Fewer preservatives than pre-made options.
Of course, I treat this as an indulgence. Life needs balance, and this pie gives me joy.
🧊 How to Store Waitress Pie
Once the pie cools completely, I store it in the refrigerator. I cover it loosely with plastic wrap or foil to keep it fresh. It stays good for up to 4 days.
If I want to enjoy it warm again, I reheat a slice in the microwave for about 15–20 seconds. That brings the gooey caramel and rich chocolate back to life.
For longer storage, I wrap individual slices in foil and place them in a freezer-safe bag. They freeze well for up to 2 months. When I’m ready, I thaw them in the fridge overnight and warm before serving.
📝 Note
I didn’t try to copy the pies exactly from the movie. I reimagined them with my own touch while staying true to the feeling Jenna’s pies give me—real, heartfelt, and full of flavor. This one is my tribute to her chocolate-caramel classic.
🔚 Conclusion
Baking a Waitresspie isn’t just about following a recipe—it’s about telling a story. Every pie I make from that world carries emotion, a little bit of sass, and a whole lot of heart. Whether it’s rich chocolate and caramel or something fruity and bold, these pies always help me express something I can’t put into words.
They’ve become more than dessert—they’re comfort, creativity, and a sweet reminder that even in messy moments, something beautiful can come from it. If you’ve never tried baking with your feelings before, now’s the time. This pie might just surprise you like it surprised me.
Ingredients
Equipment
Method
- I start by combining flour and salt in a bowl. Then I cut in the cold butter until it looks like coarse crumbs. I add ice water one tablespoon at a time until the dough holds together. I wrap it in plastic wrap and chill for 30 minutes.
- I roll out the dough on a floured surface and place it into the pie dish. I prick the bottom with a fork, cover it with parchment paper, and fill it with pie weights or beans. Then I bake it at 375°F (190°C) for 15 minutes. I remove the weights and bake another 5 minutes until it’s lightly golden.
- I heat the heavy cream in a saucepan until it simmers. Then I pour it over the chocolate chips in a bowl. I let it sit for 2 minutes before stirring it smooth. I add caramel sauce, vanilla, and the egg. I mix it all together until glossy and thick.
- I pour the chocolate-caramel filling into the pre-baked crust and bake at 325°F (160°C) for 30–35 minutes until set. The center should jiggle just slightly. I cool the pie completely.
- Once the pie cools, I drizzle it with more caramel sauce and a sprinkle of sea salt. I slice and serve with love.