I’ve never seen the movie The Waitress. But I came across a boat load of recipes from the movie and thought the titles really great. Pie number 48 is not so much a pie as a cheesecake and I am ready to make one. I had to make one modification to the recipe, adding Bauchant in place of Amaretto. Bauchant is an orange liqueur but, after tasting, agreed with my wife that it would do the trick. Maybe I’ll do another of the recipes somewhere down the road but I don’t think it’s going to happen in the next 4 weeks. You can find all recipes here.
baby-screamin-its-head-off-in-the-middle-of-the-night-and-ruinin-my-life-pie
The crust!:
No crust!
The filling!:
4 8-oz. cream cheese, softened (I used non-fat as I need to watch my girlish figure)
1 cup unsalted butter, softened
1 1/2 cups sour cream (I didn’t use low-fat as I keep forgetting that such a thing exists)
1/2 cup heavy whipping cream
1 3/4 cup white sugar
1/8 cup cornstarch
1 fl. oz. Bauchant liqueur (used in place of Amaretto)
1 tsp. vanilla extract
5 eggs
1 egg yolk
1 cup chopped pecans
1/2 tsp. nutmeg
Bring all ingredients to room temperature.
Preheat oven to 375 degrees. Wrap outside of 9-inch springform pan with foil.
Butter inside of pan and don’t skimp. In large bowl, beat cream cheese and butter until smooth. Mix in sugar and cornstarch. Blend in sour cream and whipping cream. Add Bauchant and vanilla. Stir in eggs and egg yolk one or two at a time, mixing thoroughly between each addition. Pour batter into pan. Place pan in another pan at least 1 inch wider and add at least one inch of water to outside pan (prevents cracks in sides). Bake on center rack for 70 minutes. Turn oven off and let cool with door open for 1 hour. Remove cake from water and chill at least 3 hours before removing cake from pan.
Top with crushed pecans and dust with nutmeg…
OMG this has just toppled the coconut cream pie as my favorite. It’s probably because it’s more of a cheesecake and I love cheesecake. It’s creamy and has a whipped texture that just melts in your mouth. It is sooooooo gooooood. Easy to make, highly recommended.
