Waitress Pie
There’s something truly comforting about a slice of Waitress Pie. Whether it’s a sunny afternoon or a cozy evening, this pie has a way of bringing back fond memories of diners and family get-togethers. I remember my first experience tasting this delightful dessert—sitting at a booth, the smell of freshly baked pie wafting through the air, and the anticipation building as the server placed a generous slice in front of me. The combination of a buttery crust, smooth custard, and fluffy meringue is simply irresistible. Every bite transports me to a simpler time, where dessert was the grand finale of a hearty meal.
Recipe Snapshot
1 hr 15 mins
35 mins
40 mins
Hard
350 kcal
6 g
Gluten-Free, Low FODMAP
17 g
Frying Pan, Whisk, Blender, Oven, Large Pot, Wooden Spoon, Mixing Bowl, Baking Sheet
Why You Need This Waitress Pie
It’s Nostalgic
Each bite of Waitress Pie is like a warm hug from the past. It’s reminiscent of lazy Sundays spent with family, where laughter and stories flowed as freely as the sweet tea. I love how this pie encapsulates those moments, making it a staple in many homes.
Perfect for Any Occasion
Whether it’s a birthday celebration, a potluck, or just a regular Tuesday night, this pie fits right in. It’s the dessert that never disappoints, and it always garners compliments. I often find myself making it for gatherings, knowing it will be a hit every time.
Simple Yet Impressive
One of the best things about Waitress Pie is how simple it is to make, yet it looks so impressive on the table. The layers of creamy custard topped with fluffy meringue are visually stunning. It’s a dessert that’s perfect for those who want to wow their guests without spending all day in the kitchen.
Variations Galore
This pie is versatile. You can add different flavors to the custard or top it with seasonal fruits for a fresh twist. I love experimenting with flavors, sometimes adding a hint of lemon or even chocolate for a unique spin.
Family Favorite
It’s a family favorite, passed down through generations. My grandmother made it, and now I make it for my own family. Each time I bake it, I feel a connection to those who came before me, sharing love through the universal language of food.
What Goes Into Waitress Pie
The ingredients for Waitress Pie come together beautifully to create a rich and creamy dessert that’s hard to resist. Each component plays a vital role, from the crunchy crust to the smooth custard. Let’s explore the key players that make this pie a standout.
- 2½ cups graham cracker crumbs: These crumbs form the base of the pie, providing a sweet and crunchy texture that complements the creamy filling.
- ½ cup packed light brown sugar: This adds a rich sweetness and a hint of molasses flavor that enhances the crust.
- ½ cup butter, melted: The butter binds the crust together, giving it a buttery flavor that pairs perfectly with the filling.
- 2 cups whole milk: This is the main liquid ingredient for the custard, making it creamy and rich.
- 2 large eggs: Eggs help to set the custard, providing structure and a smooth texture.
- â…“ cup granulated white sugar: Used for sweetening the custard, it balances the richness of the butter and cream.
- ½ teaspoon salt: Salt enhances the flavors and balances the sweetness.
- ½ teaspoon vanilla extract: This adds a warm, aromatic flavor to the custard.
- ¼ teaspoon ground cinnamon: A sprinkle of cinnamon gives a hint of spice that complements the sweetness.
- 3 large egg whites: For the meringue topping, egg whites are whipped to create a light and airy texture.
- pinch of cream of tartar: This stabilizes the egg whites, helping them to hold their shape when whipped.
- ¼ cup granulated white sugar: This is gradually added to the egg whites to create a sweet, glossy meringue.
Waitress Pie Instructions
Making a Waitress Pie is a delightful process that fills your home with wonderful aromas. Follow these steps to create a pie that will impress everyone.
- Preheat your oven to 350°F. This is the perfect temperature to get the crust nice and golden.
- In a medium bowl, stir together the crust ingredients: graham cracker crumbs, brown sugar, and butter until well blended. Make sure everything is combined to form a cohesive mixture.
- Press the mixture into a 9-inch pie pan, ensuring an even layer across the bottom and up the sides. A firm press will help the crust hold its shape when baked.
- Bake for 9 to 11 minutes, or until the crust is browned and crisp. Keep an eye on it; you want it golden, not burnt.
- Remove the crust from the oven and increase the oven temperature to 425°F. This higher temperature will help cook the custard quickly.
- In a small saucepan, heat the milk almost to a boil—watch closely to prevent it from boiling over. Once it’s hot, remove from heat.
- In a large bowl, whisk the eggs slightly. Then whisk in the granulated sugar and salt, ensuring everything is well mixed.
- Gradually add the hot milk, about ¼ cup at a time, whisking constantly. This step is crucial to temper the eggs and avoid scrambling them.
- Whisk in the vanilla. This adds a lovely flavor profile to your custard.
- Pour the custard through a fine sieve to remove any lumps and into the prepared pie crust. This ensures a smooth filling.
- Sprinkle the top of the custard with cinnamon. It not only adds flavor but also a beautiful finishing touch.
- Bake on a lower shelf of the oven for 20 to 25 minutes, until the custard is set and firm to touch. You’ll know it’s ready when it jiggles slightly but doesn’t appear liquid.
- Remove from the oven and set on a rack to cool slightly. Be sure to keep the oven on for the meringue.
- In a large bowl, use an electric mixer to beat the egg whites until foamy. This will take a couple of minutes, so be patient.
- Gradually add the granulated sugar, continuing to beat until stiff peaks form. This means when you lift the beater, the peaks stand straight up.
- Spread the meringue over the cooked custard, creating peaks and swirls with a spatula for a beautiful finish.
- Return to the oven until the meringue is slightly browned, about 5 to 7 minutes. Keep a close watch to prevent over-browning.
- Cool for at least 15 minutes before serving. This helps the layers set nicely.
Things Worth Knowing
- Milk Temperature: Heating the milk almost to a boil is crucial to ensure the custard sets properly without cooking the eggs.
- Egg Tempering: Adding the hot milk gradually to the egg mixture prevents curdling. Always whisk constantly during this step.
- Crust Consistency: If the crust crumbles when pressed, add a bit more melted butter to help bind it.
- Meringue Peaks: Make sure to beat the egg whites until stiff peaks form; this will ensure a light and fluffy meringue.
Substitutions and Tips
Baking a Waitress Pie can be a delightful experience, and there are a few tips you should keep in mind to make the most of it.
- Storage: Store leftover pie in the refrigerator. It’s best served cold but can be enjoyed at room temperature as well.
- Freezing: Freezing this pie is not recommended due to the texture of the meringue. It’s best enjoyed fresh.
- Pairing: Serve with a dollop of whipped cream or a scoop of ice cream for added richness.
- Variations: Experiment with flavors by adding lemon zest to the custard or mixing in fresh fruit for a twist.
- Crust Alternatives: If you prefer, you can use a pre-made pie crust for convenience.
- Serving Suggestions: This pie is perfect for potlucks, holidays, or family gatherings, as it feeds a crowd beautifully.
What to Pair With Waitress Pie
When it comes to serving your delicious Waitress Pie, there are endless possibilities for what to pair it with. Here are some great suggestions:
- Fresh Berries: A side of strawberries or blueberries can add a refreshing contrast to the creamy pie.
- Whipped Cream: A generous dollop of fresh whipped cream complements the sweetness of the pie perfectly.
- Ice Cream: Vanilla or any other light flavor will enhance the flavors of the pie.
- Coffee: A warm cup of coffee pairs beautifully, balancing the sweetness of the pie.
- Seasonal Fruits: Serve with slices of citrus or other seasonal fruits for a light, refreshing side.
- Casual Gatherings: This pie is perfect for birthday parties, holiday celebrations, or simple family dinners.
- Picnics: Pack slices for a picnic; it holds up well and is easy to transport!
FAQ
Conclusion
The Waitress Pie is a delightful dessert that combines nostalgia with simplicity, making it a must-try for any pie lover. Its layers of buttery crust, creamy custard, and fluffy meringue are sure to impress anyone who has the pleasure of tasting it. I encourage you to try making this pie at home; it’s a wonderful way to create lasting memories with family and friends over a slice of something truly special.
Waitress Pie
Equipment
- Frying Pan
- Whisk
- Blender
- Oven
- Large Pot
- Wooden Spoon
- Mixing Bowl
- Baking Sheet
Ingredients
- 2½ cups Graham cracker crumbs
- ½ cup Packed light brown sugar
- ½ cup Butter (1 stick)
- 2 cups Whole milk
- 2 Large eggs
- â…“ cup Granulated white sugar
- ½ teaspoon Salt
- ½ teaspoon Vanilla extract
- ¼ teaspoon Ground cinnamon
- 3 Large egg whites
- pinch Cream of tartar
- ¼ cup Granulated white sugar
Instructions
- Preheat your oven to 350°F.
- In a medium bowl, stir together the crust ingredients: graham cracker crumbs, brown sugar, and butter until well blended.
- Press the mixture into a 9-inch pie pan.
- Bake for 9 to 11 minutes, or until the crust is browned and crisp.
- Remove the crust from the oven and increase the oven temperature to 425°F.
- In a small saucepan, heat the milk almost to a boil.
- In a large bowl, whisk the eggs slightly.
- Whisk in the granulated sugar and salt.
- Gradually add the hot milk, whisking constantly.
- Whisk in the vanilla.
- Pour the custard through a fine sieve to remove any lumps and into the prepared pie crust.
- Sprinkle the top of the custard with cinnamon.
- Bake on a lower shelf of the oven for 20 to 25 minutes, until the custard is set and firm to touch.
- Remove from the oven and set on a rack to cool slightly.
- In a large bowl, use an electric mixer to beat the egg whites until foamy.
- Gradually add the granulated sugar, continuing to beat until stiff peaks form.
- Spread the meringue over the cooked custard.
- Return to the oven until the meringue is slightly browned.
- Cool for at least 15 minutes before serving.
Notes
- Tip 1: Be sure to add the milk gradually to avoid scrambling the eggs.
- Tip 2: Refrigerate any leftover pie.
