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

Waitress Where There’s a Whisk, There’s a Way

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

Where There’s a Whisk There’s a way

(Makes One 9 1/4-Inch Pie)

meyer lemon cookie pie shell

  • 1¾ cups crisp Meyer lemon cookie crumbs
  • 6 tablespoons (¾ stick) unsalted butter, melted

Filling

  • 4 large egg yolks
  • 1 (14-ounce) can sweetened condensed milk
  • 4 teaspoons lightly packed finely grated fresh Meyer lemon zest
  • ½ cup fresh Meyer lemon juice

meringue topping

  • 1 cup heavy cream, chilled
  • 6 large egg whites, at room temperature
  • ½ teaspoon cream of tartar
  • ½ teaspoon pure vanilla extract
  • ¾ cup sugar

For the pie shells

Preheat the oven to 350°F.

Toss together the crumbs and butter in a medium bowl to moisten. Press the mixture onto the bottom and up the sides of a 9½-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. Place on a wire rack to cool to room temperature. Keep the oven on.

For the filling

Whisk together the egg yolks and condensed milk in a large bowl. Add the lemon zest and lemon juice and whisk until smooth. Pour the filling into the pie shell. Bake in the center of the oven for 15 minutes, or until set. Meanwhile, make the meringue.

For the Meringue

Beat the egg whites, cream of tartar, and vanilla in a large glass or metal bowl with a mixer on medium speed until the whites are cloudy. Increase to high speed and beat the whites to soft peaks. Add the sugar 1 tablespoon at a time and beat to stiff peaks.

Spoon the meringue over the warm filling, spreading it to touch the crust and mounding it in the center. Make attractive swirls with the back of the spoon.

Bake for 30 minutes, or until the meringue is golden brown with slightly darker peaks. Place on a wire rack to cool to room temperature.

NOTE: Meyer lemons are less tart than regular lemons, with a flavor that is often described as lemon mixed with mandarin orange. They are available in most grocery stores from May through December, but when Meyer lemons are unavailable, replace their juice and zest with equal parts tangerine and regular lemon zest and juice.

Crisp Meyer lemon cookies are easy to find in most grocery stores, but vanilla wafers or shortbread cookies make a fine substitution.

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