Waitress Lulu Lemonade Pie

TCR is proud to present the regional premiere of the smash Broadway and London hit, Waitress! Featuring music and lyrics by Grammy Award® winner Sara Bareilles and book by acclaimed screenwriter, Jessie Nelson, Waitress promises to be little slice of heaven this summer.

Jenna, a waitress (and expert pie-maker) dreams of a way out of her small town and rocky marriage. A county baking contest — and a handsome new doctor — offer her a tempting recipe for happiness. Supported by her sweet and sassy crew of fellow waitresses and customers, Jenna’s tale reveals the power of friendship and the courage to take chances.

Inspired by the beloved independent film and brought to life on Broadway by a groundbreaking all-female creative team, Tony®-nominated Waitress is cherished by audiences all over the world. Waitress offers a special recipe for finding happiness in unexpected places. It will move, uplift and inspire!

Tickets start at just $27 and are available HERE

Lulu’s Lemonade Pie

(Makes 8 Individual Pies)

Classic double pie crust

2½ cups unbleached all-purpose flour
2 tablespoons sugar
1 teaspoon kosher salt
1 cup (2 sticks) unsalted butter, cut into small cubes and chilled
6 to 8 tablespoons ice-cold water

Filling

1 1/4 cups sugar
2 tablespoons cornstarch
¼ teaspoon kosher salt
4 tablespoons (½ stick) unsalted butter, melted
¼ cup honey, plus more for drizzling
4 large eggs
½ cup half-and-half, at room temperature
1/4 cup fresh lemon juice
1 to 3 drops red food coloring (optional)

Sweetened whipped cream

1 cup heavy cream, chilled
¼ cup confectioners’ sugar
1 teaspoon vanilla extract

For the pie shells

Divide the dough into eight equal balls. Roll each ball out to a 5-inch round and fit it into a mini-pie pan with a 4-ounce capacity. Fold under the edge of the pastry and crimp with a fork. Chill for at least 1 hour, or until firm.

Preheat the oven to 350°F. Line each pie shell with a sheet of aluminum foil, making sure the foil covers the crimped edge, and fill with ½ inch of pie weights or dried beans. Place on a rimmed baking sheet and bake in the upper third of the oven for 10 minutes. Lift up the corners of the foil, lift out the foil and weights, and bake for 10 minutes more, or until the crusts are dry and pale golden. Place the baking sheet and pie shells on a wire rack to cool to room temperature.

Reduce the oven temperature to 325°F.

For the filling

Whisk together the sugar, cornstarch, and salt in a large bowl.

Whisk in the melted butter. Whisk in the honey. (The mixture will be quite thick.) Whisk in the eggs. Whisk in the half-and-half and lemon juice. Whisk in the food coloring, 1 drop at a time, to tint the filling pink, if desired. Divide among the pie shells.

Bake in the center of the oven for 30 minutes, or until the filling is set. Place the baking sheet and pie shells on a wire rack to cool to room temperature.

For the Topping

Beat the cream, confectioners’ sugar, and vanilla to firm peaks in a chilled medium bowl with a mixer on high speed.

To serve, dollop or pipe the whipped cream onto each mini-pie and decorate with the jelly beans, if using.