[Movie Clip Begins] "I'm Inventing a new pie in my head, I'm calling it 'I Don't Want Earl's Baby' Pie.. 'Baby
Screaming Its Head Off in the Middle of the Night and Ruining My Life' Pie New
York style cheesecake, brandy brushed... "and Jen a special strawberry chocolate oasis
pie. You got that?" "I got that" "it's downright expert a thing of beauty
how each flavor opens itself one by one like a chapter in a book" [Movie Clip Ends]
Hey what's up guys, welcome back to Binging with Babish, where this week we're taking a look at
the pies from Waitress. Now, Adrienne Shelly the writer and director of
Waitress was tragically killed back in 2006 and since it's the last episode to
come out of the old kitchen I thought it'd be cool to donate a portion of the
profits to the Adriene Shelly Foundation a nonprofit that helps support women
filmmakers. There's a link in the video description where you can contribute as
well. But, now it's time to get down to the business of making pies. Now we've
made pie crust a few times on this show we're just making a basic food processor
butter pie crust you can check out how to make that via the link appearing in
the upper right-hand corner of your screen... right now... as always once we've
formed the dough into a sort of pie crust patty-cake we're going to wrap
tightly in plastic wrap and refrigerate for at least 30 minutes ideally an hour
before pounding and rolling out. I should probably also tell you what we're making
today we're making "Bad Baby Pie" or "I Don't Want Earl's Baby Pie" which is a
very simple quiche with ham and brie cheese. so once you have pressed not
stretched your pie crust into its cooking vessel we're going to
decoratively crimp the edges of our pie crust into the classic wavy thing
pattern and then we're going to chill again for 30 minutes.. it's going to help
prevent the crust from shrinking too much when we par bacon, which we're gonna
do right now. line it with foil and fill with pie weights or if you don't have
any of just some brown rice or beans will do and go ahead and par bake for 10
minutes at 425 degrees Fahrenheit during which time we're going to make our
quiche filling. the only way I'm gonna deviate from her recipe is adding a
little bit of cream to the beaten eggs. then we're going to let our perfectly
prepared par baked pie crust cool off for about 30 minutes before layering in
some wedges of brie cheese the same way she does in the movie and a few hearty
handfuls of ham pour in the egg filling seasoning with a little bit of salt and
pepper making sure everybody's pretty evenly covered
and then I've got a baking sheet that I've been preheating in that 425-degree
oven I've lowered the oven temperature to 350 degrees Fahrenheit and I'm baking
this guy for about 35 minutes or until set. then I'm going to let it cool for
maybe 38 45 minutes until it's still warm and cut myself a big ol slice and
as you can see the way the brie is stacked makes it pretty localized to the
center of the pie, but you're not gonna hear me complaining but alas it's not
going to join the clean plate club because it needs something else some
chives some garlic some caramelized onions give it a try yourself get
creative and just pick out the ham if it doesn't turn out well... Next up, we're
going for old horny Joe's personal favorite chocolate strawberry oasis pie
we're gonna start by making a chocolate crumb crust out of precisely 25 finally
processed Oreos and 5 tablespoons of melted unsalted butter. mix until it
resembles wet sand and begin to press into your removable bottom tart pan some
ramekins from our Amelie episode are perfect for pressing it into all the
nooks and crannies you want to get this nice and even and not too thick we want
this to be a chocolate pie not a chocolate crust pie we want to set this
crust shape so we're going to part bake it for about 8 minutes at 350 degrees
Fahrenheit. during which time we're going to prepare our filling. we're combining
one of the quarter cups of heavy cream with a dash of instant espresso powder, a
dash of allspice, and a dash of cinnamon to account for the exotic spices
described by old Joe. we're bringing that to a bare simmer and then adding it to
nine ounces of chopped high-quality chocolate. we're going to slowly combine
these. you want to whisk slowly because you don't want to introduce too many air
bubbles. don't worry this is sped up footage, I'm not actually whisking that
fast. then once everything's nice and homogeneous we're adding it four
tablespoons of unsalted butter cut in small pieces. again, whisking gently to
combine at this point it should be cooled off enough that we can add two
large lightly beaten eggs. again, whisking slowly, again- air bubbles, and there we go
we've got our chocolate filling it's gonna be a nice rich almost ganache like
filling that we're going to pour into our cooled pie crust. and then to finish
off the last few of those dastardly bubbles pop them with a skewer as they
rise to the top. we're then putting this guy into a 250 degree fahrenheit oven
for 30 to 35 minutes until jiggly, but set with light cracks formed on its
surface. while we let this guy cool completely
on a rack we're going to make a simple chocolate glaze to hold our strawberries
in place we're combining three tablespoons of hot butter with two
ounces of chopped chocolate covering and letting get all melty and stuff for 30
seconds, uncovering and whisking to combine and then for a little extra
Sheen we're going to add a tablespoon of hot water, again whisking to combine, make
sure to whisk slowly because bubbles. We're then pouring that over top of our
completely cooled cake spreading nice and evenly over the top and then
beginning to shingle on sliced strawberries this is after all "Chocolate
Strawberry Oasis Pie" so make it look nice like a desert rose and to extract
this pie from its mold simply put it on top of the large can and pull down the
fluted sides and at long last it's time to cut ourselves a piece that's looking
good like chocolate pie not chocolate crust pie and let's give it a taste now
I know you were probably worried about the powdered espresso but that just sort
of amplifies the chocolatey flavor it doesn't make it coffee like which would
be weird with strawberries and I gotta say I only recommend it and it's joining
the clean plate club off camera. Last up and probably my favorite, is a New York
style cheesecake with pecans and brandy we're gonna start by making our graham
cracker crust processing together six whole graham crackers along with two and
one-third ounces of brown sugar processing until fine and then adding
two and 1/2 ounces all-purpose flour, seasoning with a little bit of salt and
processing once again.. before making things moist, with 7 tablespoons of
melted butter that we're gonna process together until it reaches the
consistency of wet sand. and now we're gonna butter down a springform a 9-inch
high-walled springform pan to be precise before adding our graham cracker crust
and tamping down again using a ramekin until even and flat. and we're gonna
partake this in a 325 degree fahrenheit oven for 12 to 14 minutes or until it
just starts turning a lovely Brown. now, time to make the cheesecake filling
we're cutting up two and a half pounds or five whole things of full fat cream
cheese into a stand mixer and we're adding five and a half ounces of sugar
and a teaspoon of salt. making sure our stand mixer is plugged in. and blending
for about a minute until thoroughly combined... we're gonna be doing a lot of
stages of blending because the more we blend the filling the smoother it's
going to be. so scrape down the paddle and the sides of the bowl
add another five ounces of sugar and mix on medium speed again for about a
minute. scrape down the sides again and now we're gonna add a solid third of a
cup of sour cream, along with the squeezed juice of one half of one lemon, and a nice heaping teaspoon of vanilla extract. blend to combine medium speed
about a minute. Now we're gonna start adding eggs we're starting with two
large egg yolks, blend for a minute, scrape down the sides. and then we're
going to start adding six whole eggs, two at a time,
blending for a minute each and then scraping down the sides. rinse and
repeat. it's gonna take a while so we can just make some a pleasant
conversation in the meantime.... who do you think is hot or Roz or Daphne? during
which season did Frasier really start to go downhill? I only know how to talk
about Frasier... okay now that we've got our Frasier pleasantries out of the way
we've got a nice smooth cheesecake filling. that we're going to take one
additional step to make sure it's extra smooth by passing it through a fine mesh
sieve. and then it's time to finally pour it into our pre-prepared crust like oh
shoot!!! I forgot to butter down the sides of things!!!! so I'm gonna meticulously pour
out and clean out the sides.... and then make sure you brush down your springform
pan with an extra layer of butter before pouring in your cheesecake filling. and
as has become the theme of this episode, bubbles are the enemy. they can just
cause your cheesecake to crack so run a fork over the top, and pop them as they
rise to the surface then we're baking this guy, slowly, at 200 degrees
Fahrenheit for 45 minutes. taking it out, to again pop any bubbles that have risen
to the surface. I will not have a cracked cheesecake then we're putting this guy
back in the 200 degree oven for up to two and three-quarter hours. until its
internal temperature reads 165 as you can see there's a few stab points on
here it doesn't matter cuz I'm gonna be covering this up with pecans, despite my
ranting about cracks, within blasting this in a 500 degree fahrenheit oven for
about 6 minutes and up to 12, until it gets a lovely burnished Brown top. we're
gonna quickly run a paring knife around the outside of the cake to make sure it
separates easier later, and letting cool for three hours at this point we're
ready to unmold the cake, but we're not ready to eat it yet... sadly enough. we're
going to wrap it in plastic wrap and fridge it for an additional four hours and
now that you've spent the better part of a day making a cheesecake... let's pour
ourselves some brandy! I'm kidding. we're just brushing this down with brandy
because that's what the pie genius Jenna did in the movie and then we're topping
it with some toasted and chopped pecans pecans, pecans (pronounced differently each time) and now finally we
get to enjoy the fruits of our labor. a towering slice of rich, velvety, creamy
New York style cheesecake with- and I would say shockingly crisp crust I
couldn't taste the brandy at all maybe a brandy syrup would be better but this
was absolutely fabulous I really recommend you try this one. get creative
with sauces and toppings as we enjoy another worthy entry to the clean plate
club, off camera.