Starting 7/19/24, 6:30:00 pm: Don’t Let the Pigeon Drive the Bus!

Waitress Mermaid Marshmallow 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

Mermaid Marshmallow Pie

(Invented with mama, during Jenna’s mermaid phase)

Shortbread Cookie Pie Shell

  • 1 3/4 cups shortbread cookie crumbs (about 12 cookies)
  • 6 tablespoons (3/4 stick) unsalted butter, melted


  • 1/2 cup heavy cream
  • 1 (8 oz) package cream cheese, at room temperature
  • 1 (14 oz) can sweetened condensed milk
  • 1 teaspoon pure vanilla extract
  • Pinch of salt
  • 1 cup sweetened flaked coconut, plus 1 tbsp for garnish
  • 1 cup drained crushed pineapple
  • 1 cup drained mandarin oranges
  • 3/4 cup pecan pieces
  • 2 cups colored mini marshmallows
  • Pinch of salt

For the pie shell

Preheat the oven to 350 degrees. Toss together the crumbs and butter in a medium bowl to moisten. Press the mixture onto the bottom and up the sides of a 9-1/2 inch deep-dish-pie pan. Refrigerate for at least 15 minutes to firm up the butter. Bake in the center of the oven for about 10 minutes, or until just set and fragrant. Let cool to room temperature on a wire rack.

For the filling

In a chilled medium bowl using a mixer, beat the cream on high speed until it holds firm peaks. Refrigerate until needed.

In a large bowl using the mixer, beat the cream cheese on medium speed until smooth. Add the condensed milk, vanilla and salt and beat until smooth.

Fold in 1 cup of coconut, the pineapple, oranges, and pecan pieces. old in the whipped cream.

Pour into the pie shell and refrigerate for 4 hours, or until chilled and set.

Decorate the top of the pie with the marshmallows and the remaining 1 tablespoon coconut.

© The Waitress Pie Book, by Daniel Gercke and Sheri Castle