Saturday, January 22, 2011

Old Joe's Horny Past Pie

I read online that someone else imagined this as a double cherry pie. That sounds fantastic! Good double cherry pie recipes are hard to come by. Here is a chocolaty version from Betty Crocker. I think Joe would approve.

Recipe: Double Chocolate-Cherry Torte

  • 2 packages (8 oz each) semisweet baking chocolate, coarsely chopped
  • 1 cup butter or margarine
  • 6 eggs
  • 8 oz white chocolate baking squares, coarsely chopped (about 1 1/2 cups)
  • 1 1/2 cups whipping cream
  • 4 oz cream cheese (from 8-oz package), softened
  • 1 can (21 oz) cherry pie filling
  • 1/4 teaspoon almond extract
  • 2 tablespoons amaretto
  1. Heat oven to 400°F. Spray 9-inch springform pan with cooking spray. In 3-quart saucepan, melt semisweet chocolate and butter over medium-low heat, stirring constantly, until smooth. Cool 30 minutes.
  2. In medium bowl, beat eggs with electric mixer on high speed about 5 minutes or until about triple in volume. Using rubber spatula, fold eggs into cooled chocolate mixture. Pour into springform pan.
  3. Bake 15 to 20 minutes or until edge is set but center is still soft and jiggles slightly when moved. Cool completely in pan, about 1 hour 30 minutes. Then cover and refrigerate 1 hour 30 minutes.
  4. In medium microwavable bowl, place white chocolate and 2 tablespoons of the whipping cream. Microwave uncovered on High 20 to 40 seconds, stirring after 20 seconds, until chocolate is melted. Stir until well blended. In medium bowl, beat cream cheese on medium speed until smooth. Gradually beat in white chocolate mixture until smooth. Add 1 cup of the pie filling; beat on medium speed until well blended and cherries are broken up.
  5. In chilled medium bowl, beat remaining whipping cream and almond extract on high speed until stiff peaks form. Fold in cherry-chocolate mixture until well blended. Spread over semisweet chocolate layer. Refrigerate at least 2 hours but no longer than 48 hours.
  6. In small bowl, stir remaining pie filling and liqueur until well blended. Remove side of pan. Cut torte into wedges; place on individual dessert plates. Top individual servings with cherry sauce.


Disclaimer: I work for General Mills in the Betty Crocker Cookbook Library. I am not being paid to or asked to promote their recipes, but I thought you should know.

Jenna's First Kiss Pie

Another pie we have to speculate at, but with this one, I think we can take the "kiss" as a clue.

Recipe: HERSHEY'S Chocolate Pie with Chocolate Petal Crust

    • 1/2 cup (1 stick) butter or margarine, softened
    • 1 cup sugar
    • 1 egg
    • 1 teaspoon vanilla extract
    • 1-1/4 cups all-purpose flour
    • 1/2 cup HERSHEY'S Cocoa
    • 3/4 teaspoon baking soda
    • 1/4 teaspoon salt
  • 1-1/3 cups (8 oz.) HERSHEY'S MINI KISSES Brand Milk Chocolates 
  • 1/3 cup milk 1-1/2 cups miniature marshmallows 
  • 1 cup (1/2 pt.) cold whipping cream 
  • Sweetened whipped cream 
  • Additional HERSHEY'S MINI KISSES Brand Milk Chocolates

  2. Microwave chocolate pieces with milk in large microwave-safe bowl at MEDIUM (50%) 1 minute; stir until well blended. Stir in marshmallows. Microwave 30 seconds; stir. If necessary, microwave an additional 15 seconds at a time, stirring after each heating until marshmallows are melted. Cool to room temperature.
  3. Beat whipping cream in medium bowl until stiff; carefully fold into chocolate mixture. Spoon into prepared crust. Refrigerate until firm, about 4 hours. Garnish with sweetened whipped cream and chocolate pieces. Cover; refrigerate leftover pie. 8 servings. 

  1. Beat butter, sugar, egg and vanilla in large bowl until fluffy. Stir together flour, cocoa, baking soda and salt; beat into butter mixture. Shape soft dough into two rolls, about 7-1/2 inches long. Wrap each roll in wax paper or plastic wrap; refrigerate several hours or overnight.
  2. Heat oven to 375°F. Grease 9-inch pie plate.
  3. Cut one roll into 1/8-inch-thick slices; place on bottom and up side of prepared pie plate, edges touching. (Spaces between slices of dough in crust fill in during baking.)
  4. Bake 8 to 10 minutes. Cool completely. Enough dough for 2 crusts.


Car Radio Pie

I suppose I'll have to use some imagination for this pie as it's only mentioned in passing. We haven't had an apple pie yet, and this one looks beautiful!

Recipe: Apple Pie for Someone You Love by Marcy Goldman

  • Enough butter pastry for one nice size tart pan
  • 6 to 8 apples, such as a combination of Golden Delicious because they keep their shape well and Cortland or Macintoshes. 
  • Cinnamon.
  • Butter. 
  • Smidgen of apple cider .

  1. Pare your apples. 
  2. Butter your pan.
  3. Arrange your apples on the pan bottom. Dot with butter and dust with sugar. Put a dash of cinnamon on top, and one smaller dash of lemon juice.
  4. Roll your crust out. Use a heart shaped cookie cutter (or any shape you like).
  5. Lay the dough out on the apples, press lightly - properly rolled dough will naturally curve itself around the apples. Make sure it all nestles together just so. Bake in a hot stove ...not scorching but just enough heat.
  6. Reduce heat and let things settle. Bring it out of the oven. Flip it over on a serving plate. 


Lonely Chicago Pie

Simple description: Cinnamon, spices and sugar underneath rich melted chocolate and smashed berries.



1/2 cup sugar
1/2 cup brown sugar
1 tbsp cornstarch
1 tbsp ground cinnamon
1 dash of nutmeg
1 egg, beaten
2 tbsp butter, melted
1 tsp vanilla extract
1 1/2 cups milk
1 unbaked 9-inch deep-dish pie crust
1/4 cup fresh strawberries, lightly crushed
1/4 cup fresh blackberries, lightly crushed
3/4 cup semisweet chocolate chips
1 tsp butter

  1. Preheat oven to 400F.
  2. In a large bowl, combine the sugar, cornstarch, cinnamon, nutmeg, and salt. Add the beaten egg, butter, and vanilla. Mix well and add the milk.
  3. Pour mixture into crust.
  4. Bake for 15 minutes, then reduce heat to 350F and bake 40 minutes.
  5. Top pie evenly with crushed berries, return to oven and bake 10 minutes longer.
  6. Let cool completely on rack.
  7. Melt together chocolate chips and 1 tsp butter, pour thoroughly over baked pie. Allow to chill in fridge before serving.

Pregnant Miserable Self Pitying Loser Pie

Simple description: “Lumpy oatmeal with fruitcake mashed in. FlambĂ©ed of course …”


(Picture is my guess for what this pie might look like. I could be totally wrong.)

  • 1 packet (450g) shortcrust pastry
  • 200g blueberries
  • 190g caster sugar
  • 1 tablespoon lemon juice
  • 1 tablespoon cornflour
  • 100ml water
  • 3 eggs, beaten 
  • 170g demerara sugar
  • 280ml glucose syrup
  • 170ml double cream 
  • 6 tablespoons butter, melted
  • 125g uncooked rolled oats 
  • 100g finely chopped fruitcake 
  • 2 teaspoons vanilla extract 
  • 2 tbsp brandy

  1. Line a 25cm loose-based tin with approximately two thirds of the shortcrust pastry. Reserve the trimmings. Chill the pastry case in the fridge until ready to use.
  2. Heat the blueberries, 40g of the caster sugar and the lemon juice in a saucepan until the juices begin to run from the fruit. Mix the cornflour with the water, then stir a little of the hot juices from the pan into the cornflour mixture. Stir this mixture back into the pan and continue stirring until thickened. Set aside to cool.
  3. Pre-heat the oven to 350 degrees F.
  4. In a large mixing bowl, combine the eggs, demerara sugar, remaining caster sugar, glucose syrup, cream, butter, oats, fruitcake and vanilla extract. Mix well and stir in the blueberry mixture. Pour into the prepared pastry case.
  5. Roll out the remaining pastry and cut into long strips about 2cm wide. Create a lattice on top of the blueberry filling, by laying out the strips of pastry at 2 cm intervals across the pie, turning the pie 90 degrees and adding a second row of pastry strips to form a criss-cross pattern.
  6. Bake in the pre-heated oven for 45 minutes or until browned and set.
  7. Pour the brandy onto the hot pie and set fire to it carefully with a match. Allow the alcohol to burn off and serve.

Strawberry Chocolate Oasis Pie

Simple description: "Just a pie! It’s downright expert. A thing’a beauty … how each flavor opens itself, one by one, like a chapter in a book. First, the flavor of an exotic spice hits ya … Just a hint of it … and then you get flooded with chocolate, dark and bittersweet like an old love affair. And finally strawberry, the way strawberry was always supposed to taste but never knew how."



Chocolate Silk Filling

1/4 cup unsalted butter
5 ounces coarsely chopped, bittersweet chocolate
1 package miniature marshmallows
1/3 cup whipping cream
1 teaspoon pure vanilla extract

2 tsp Chai Spice (recipe follows)

Fresh Strawberry Filling
2 cups strawberries, slightly crushed
1/3 cup sugar
1/3 cup water
4 tablespoons cornstarch
1 tablespoon balsamic vinegar
1 Tbsp brandy

2 1/2 cups strawberries, diced if large, or halved if small

2 cups whipping cream; whipped with 3 tablespoons confectioners’ sugar
chocolate shavings

One chocolate crumb crust (recipe follows)

For the Chocolate Cookie Crust:
  • 2 cups chocolate cookie crumbs<
  • 1/4 cup dark brown sugar
  • 6 tbsp butter, melted


Bake and cool the prepared pie crust. Set aside.

  • In a small saucepan over lowest heat, slowly melt the chocolate, chai spice, and butter together. 
  • Remove from heat and stir in the marshmallows to melt and then add the cream and vanilla. 
  • Refrigerate while making strawberry filling.
  • For the Strawberry Filling, crush or mash the first amount of strawberries. 
  • Combine the sugar and cornstarch in a small bowl and whisk. 
  • In a medium saucepan, heat the crushed berries with sugar until they start to get a little liquidy. 
  • Cook and then add the cornstarch mixture until lightly bubbling and thickening. 
  • Remove from heat and stir in brandy and vinegar. 
  • Cool 15 minutes and then fold in fresh strawberries. 
  • Refrigerate or cool to room temperature. 
  • To assemble pie, spoon chocolate filling into pie shell. 
  • If the filling is too thick and cold, add some whipping cream to form the filling (slightly thicker than pudding). Top with the strawberry filling and refrigerate for several hours or overnight to set. Sprinkle the top with chocolate shavings.

Preheat oven to 350 degrees F.

Melt butter and sugar together in a saucepan over medium heat. Gradually add cookie crumbs and stir to combine well. Press crumb mixture onto the bottom and up the sides of a 9-inch pie dish. Bake crust 10 to 12 minutes. Cool completely.

Chai Spice Mix

2 teaspoons fennel, whole
2 teaspoons cloves, whole
1 tablespoon cardamom, ground
2 teaspoons cinnamon, ground
2 teaspoons ginger, ground
  • With a small food processor, grind up the whole fennel and cloves.
  • Transfer to a small bowl and add remaining spices. Mix to combine.

Other variations found here and here.

Naughty Pumpkin Pie



3/4 cup brown sugar, packed
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
2 large eggs
1 (15 oz.) can pure pumpkin
3 Tablespoons liquor (I used Captain Morgan spiced rum)
1 (12 oz.) can evaporated milk
1 9-inch deep dish pie shell or 2 9-inch regular pie shells, unbaked

  1. Preheat your oven to 425 degrees.
  2. Combine the brown sugar, salt, cinnamon, ginger and cloves in a bowl.  
  3. In a large bowl, whisk the eggs.
  4. Add the pumpkin and spice mixture and stir well.
  5. Stir in the alcohol. 
  6. Add the evaporated milk and mix well.  If you're worried about the pie getting too runny, omit the amount of alcohol used from amount of milk poured in.
  7. Pour the pumpkin mixture into the pie shell(s) and transfer to a rimmed baking sheet.
  8. Bake for 40-50 minutes or until the center passes the knife test.  Let cool for 2 hours.
  9. Add a dollop of rum whipped cream (whip together heavy cream + confectioner's sugar + a splash of rum) and drizzled on some melted semisweet chocolate.

Spanish Dancer Pie with Potato Crust



For the Crust:
3 Medium raw potatoes, grated
1 egg, beaten with a splash of milk
Salt and Pepper, eyeballed.

For the Filling:
1 package pork chorizo, browned
2 eggs, beaten with a splash of milk
1/2 can of corn
~1/3 cup of chopped cilantro
2 jalapenos, sliced
2 cloves garlic
1/2 cup shredded Pepper Jack cheese
Salsa for topping

  1. Preheat oven to 350 degrees.
  2. Peel and grate raw potatoes. Toss with beaten egg, salt and pepper.
  3. Brown chorizo sausage with garlic.
  4. Chop jalapenos, and whisk remaining eggs with salt, pepper, and milk.
  5. Press potatoes into oiled pie tin. Layer fillings as you choose. I put down the sausage, then corn, then layer of salsa, then eggs, and topped with cilantro, jalapenos, salsa, and cheese
  6. Bake for ~35 minutes, or until a fork inserted comes out cleanly.


Friday, January 21, 2011

I Can’t Have No Affair Because It’s Wrong & I Don’t Want Earl to Kill Me Pie

Simple description: “Vanilla custard with banana. Hold the banana …”



2 1/2 C. graham cracker crumbs
1/2 C. brown sugar
1/2 C. melted butter
2 large eggs
1/3 C. granulated sugar
1/2 tsp. salt
2 C. milk, scalded
1/2 tsp. vanilla extract
1/4 tsp. ground cinnamon
3 egg whites
1/2 C. white sugar

  1. Mix crumbs, brown sugar and butter until well-blended. Press mixture into a 9-inch pan. Preheat oven to 425 degrees.
  2. Beat eggs slightly in a large bowl. Add sugar and salt. Slowly stir in hot, scalded milk. Add vanilla. Strain mixture into pie crust. Sprinkle top with cinnamon.
  3. Bake on lower shelf 25-30 minutes, or until custard is firm.
  4. In larger glass mixing bowl, beat egg whites until foamy. Gradually add 1/4 C. white sugar, continuing to beat until stiff peaks form.
  5. Spread meringue over pie after custard is set, return to oven until meringue is slightly brown. Cool 15 minutes.

Earl Murders Me Because I'm Having an Affair Pie

Simple description: “You smash blackberries and raspberries into a chocolate crust.”



1 ½ cup of flour
½ cup cornstarch
6 tablespoons sugar
5 tablespoons margarine
4 egg yolks

7 oz dark chocolate
1 cup cream
10 oz raspberries
10 oz of blueberries
½ cup granulated sugar


Crust: Mix all ingredients with your fingertips. When the dough is thoroughly mixed, place in plastic wrap and let rest in refrigerator for 30 minutes.

Filling: Melt chocolate in double boiler or microwave. Add the cream and stir well. Pour the mixture into the dough, add the berries and sprinkle with sugar. With pieces of dough, make strips forming a chess board and bake for about 40 minutes.


Peachy Keen Tarts



10 sheets phyllo dough
2 1/2 teaspoons cinnamon sugar
1 1/2 cups peaches, thinly sliced
1/2 cup kiwi, sliced
4 (8 ounce) containerstropical peach yogurt or 4 (8 ounce) containers peach yogurt, drained in cheesecloth for 1 hour
1/4 cup peach preserves

  1. Heat oven to 350°F Spray a 7x11-inch tart pan with butter-flavored cooking spray.
  2. Cut 1-inch square notches in the corners of the dough. Press 5 sheets of the phyllo into the pan; fold edges over toward the center of the pan. Spray dough with cooking spray; sprinkle with 1 teaspoons cinnamon-sugar, repeat. Press phyllo against sides of tart pan to secure.
  3. Bake 10-15 minutes, until golden brown. Cool toss fruit slices with remaining cinnamon-sugar, spoon yogurt into shell, top with fruit. In saucepan, over medum heat melt preserves and brush on top of fruit.

Baby Screaming its Head Off in the middle of the night and Ruining My Life Pie

Simple description: New York-style cheesecake, brandy brushed and topped with pecans and nutmeg.



4 8-oz. cream cheese, softened
1 C. unsalted butter, softened
1 1/2 C. sour cream
1/2 C heavy whipping cream
1 3/4 C. white sugar
1/8 . cornstarch
1 fl. oz. amaretto liqueur
1 tsp. vanilla extract
5 eggs
1 egg yolk
1 C. chopped pecans
1/2 tsp. nutmeg

  1. Bring all ingredients to room temperature. Preheat oven to 375 degrees. Wrap outside of 9-inch springform  pan with foil. Generously butter inside of pan.
  2. In large bowl,beat cream cheese and butter until smooth. Mix in sugar and cornstarch. Blend in sour cream and whipping cream. Add amaretto and vanilla. Stir in eggs and egg yolk one at a time, mixing thoroughly between each addition. 
  3. Pour batter into pan. Place pan in another pan at least 1 inch wider and add water to outside pan (prevents cracks). 
  4. Bake on center rack for 70 minutes. Turn oven off and let cool with door open for 1 hour. 
  5. Remove cake from water and chill at least 3 hours before removing cake from pan. 
  6. Top with crushed pecans and dust with nutmeg.

Falling in Love Chocolate Mousse Pie




9-inch baked pastry shell
1 14-oz. can condensed milk (not evaporated)
2/3 C. water
1 (4 serving) pkg. chocolate pudding mix (not instant)
1 1-oz. square unsweetened chocolate
2 C. (1 pt.) whipping cream, stiffly whipped

  1. In large saucepan, combine condensed milk, water and pudding mix; mix well. Add chocolate. 
  2. Over medium heat, cook and stir rapidly until chocolate melts and mixture thickens. 
  3. Remove from heat; beat until smooth. Cool. Chill thoroughly; stir. 
  4. Fold in whipped cream. Pour into prepared pastry shell. Chill 4 hours until set.

My attempt at this pie recipe:

It turned out great! I would recommend leaving it in the fridge longer than 4 hours though. The next day it was even better. I used Betty Crocker's pie crust mix, which I love. One note on using the "heavy whipping cream, stiffly whipped," I have no idea if I did that correctly. Next time, I may just buy whipped cream...

Marshmellow Mermaid Pie



9 graham crackers
1/2 C. sweetened, flaked coconut, toasted
5 Tbs. butter or margarine, melted
34 lg. marshmallows (8 oz.)
1/2 C. whole milk
1 1/2 C. heavy or whipping cream
1 oz. unsweetened chocolate, grated

  1. Preheat oven to 375 degrees. Combine coconut and graham crackers in food processor until coarse crumbs form.
  2. Combine crumbs and butter with fork. Press to bottom and side of 9-inch pie plate. Bake 10 minutes and cool on wire rack.
  3. Heat marshmallows and milk in 3-qt. saucepan over low heat until smooth, stirring constantly. Remove saucepan from heat. Cool completely (30 minutes.)
  4. In large bowl with mixer at medium speed, beat cream until stiff peaks form. Fold marshmallow mixture into whipped cream with grated chocolate. Spoon filling into cooled crust. Refrigerate pie at least 3 hours or overnight.
  5. Top with mini marshmallows, maraschino cherries and rainbow sprinkles.

Spaghetti Pie



6 oz. dry spaghetti noodles
2 tbsp butter or margarine
1/2 cup Parmesan cheese
2 well-beaten eggs
1/2 lb ground beef
1/2 cup chopped onion
1 (8-oz.) can Italian-style stewed tomatoes (don’t drain)
1 (6-oz.) can tomato paste
1 tsp sugar
1 tsp dried oregano, crushed
1/2 clove garlic, minced
1 cup cottage cheese
1/2 cup cheese (your choice: mozzarella, cheddar, American, or Moneterey Jack), shredded


Cook spaghetti noodles. Drain. Stir margarine into hot noodles until melted. Stir in Parmesan cheese and eggs. Form pasta mixture into a crust shape in a buttered 9-inch pie plate. In skillet, cook ground beef and onions until meat is browned. Drain. Stir into ground beef, tomatoes, tomato paste, sugar , oregano and garlic. Heat through. Spread cottage cheese over bottom of spaghetti crust. Top with tomato/meat mixture. Sprinkle grated cheese over all. Cover pie pan with foil; label and freeze.

To Serve: Thaw. Bake, covered, for 25 minutes at 350 F. Remove foil and bake for 5 minutes more until cheese is lightly browned.


I Hate My Husband Pie

Simple description: "You make it with bittersweet chocolate and don’t sweeten it. You make it into a pudding and drown it in caramel …"


1 ½ cup of flour
½ cup cornstarch
6 tablespoons sugar
5 tablespoons margarine
4 egg yolks

Chocolate cream
1 can cream
1 can sweetened condensed milk
2 cups cocoa powder
2 cups sugar
1 cup water
200 g of cream canister

  1. Crust: Mix all ingredients with your fingertips. When the dough is mixed, wrap in plastic wrap and let set in refrigerator for 30 minutes.
  2. Chocolate cream: Bring all ingredients to a boil until the mixture thickens (about 10 minutes). Set aside.
  3. Caramel sauce: Combine sugar and water. Mix well and cook until sugar dissolves. Cook for about 10 minutes. Add the cream and cook for 2 minutes or until sauce is smooth.

Pour the chocolate cream into the pie dough. Bake on low heat for 15 minutes. Remove from oven and add the caramel sauce.

Kick in the Pants Pie

Simple description: Cinnamon spice custard.



For the custard:
2 cups heavy cream
1/2 teaspoon cinnamon plus more for garnish
6-10 cardamom pods, depending on how strong of flavor desired (go with 10)
2 large whole eggs
2 large egg yolks
1/2 cup sugar or splenda
1/8 teaspoon salt
1/2 teaspoon vanilla extract
4 cups boiling water (for water bath)
whipped cream for garnish

For the custard cups:
6 slices white sandwich bread, crusts removed, flattened with rolling pin (I used wheat -- it was fine)
2 tbsp butter
Sugar, cinnamon for garnish

  1. In a medium-size heavy saucepan, combine heavy cream, cinnamon, and cardamom pods.
  2. Heat over medium heat, whisking constantly to thoroughly blend cinnamon into cream, just until cream begins to steam (do not boil).
  3. Meanwhile, heat oven to 300 F. Remove cardamom pods with soup ladle.
  4. In a medium bowl, whisk eggs, egg yolks, sugar, and salt together until pale yellow and slightly thickened.
  5. Using a soup ladle and whisking constantly, very gradually pour in the hot cream. Then whisk in the vanilla extract.
  6. Pour about 1/2 cup cream mixture into each of six 4-ounce custard cups (OR pour entire mixture into a 2-quart round baking dish OR into <2>
  7. Place the cups or baking dish in a roasting pan. Carefully pour enough boiling water in the roasting pan to come halfway up the sides of the cups or baking dish.
  8. Bake until custard is still slightly loose in center, about 30 minutes (for the baking dish, bake about 5 minutes more. NOTE: it took me less time for the custard cups ~27 minutes, and more time for the large dish ~40 minutes).
For custard cups:
  1. Roll out crustless bread
  2. Brown butter, then brush into pan and on both sides of bread.
  3. Sprinkle the bread with cinnamon and sugar and press into muffin tin
  4. Fill ~2/3rds of each cup with remaining custard, careful to not overfill beyond the crease


Bad Baby Pie

Also known as I Don't Want Earl's Baby Pie

Simple description: Quiche with egg and brie cheese with a smoked ham center.


Image credit:

1 pie crust
4 Tbs. butter
3 slices ham
8 green onions
1 C. brie cheese
1 C. parmesan cheese, grated
4 eggs
2 C. heavy cream
1/4 tsp. ground nutmeg

  1. Preheat oven to 400 degrees. Cover pie crust with foil and bake for 10 minutes. Remove foil and bake 5 minutes more. Remove crust and reduce heat to 325 degrees.
  2. Julienne ham. Chop green onions.
  3. In skillet, saute ham until brown. Remove and set aside.
  4. Saute onion until tender. Remove with slotted spoon and combine with ham.
  5. Spread on bottom of pie crust. Spread brie over ham mixture and sprinkle with parmesan. Combine eggs, cream and nutmeg; pour over cheese. Bake 30 minutes or until set. Cool slightly, cut into wedges and serve.


Who didn't love this movie? It's such a precious, simple story with pie.

I dabble in baking, and would love to be able to make the pies from the movie. This blog is my collection of recipes from the movie found on the web. Credit will be given for each recipe posted here. I'll likely not attempt any Julie/Julia-esque recreations, but on the occasion I attempt one, I'll post my results!

Awesome interview with Keri Russell shortly after the movie came out on Adrienne's death and post Felicity fame:

Cheryl Hines on being in Waitress and working with Adrienne Shelly:

Nathan Fillion on being in Waitress, how to be happy in life & working with Andy Griffith:

Adrienne Shelly Foundation:

Interview with Adrienne Shelly on writing and directing Waitress: