Have you ever seen the movie Waitress? It’s one of my very favorites—it’s about a small town pie waitress who is saddled with the worst sort of husband and a lifestyle of which she doesn’t see a clear way out. Her passion is pie, and throughout the film she thinks in pie recipes with very specific names: Marshmallow Mermaid Pie, Bad Baby Pie, Lonely Chicago Pie…you get the idea. I won’t ruin it further. You can and should stream it on Prime for $4.
Alternatively, you can come to NYC and see Waitress the musical, which has been running on Broadway for three years and is every bit as good as the film that inspired it! I nabbed tickets when my dear friend, Tad, was here a few weeks ago and I already want to see it again.
When we left the theater and headed for the subway, I knew two things:
- I wanted to download the soundtrack immediately.
- I needed to make pie.
Done and DONE. Caramel Pretzel Pie, y’all. It’s sweet, salty, and full of creamy caramel flavor!
One great thing about Caramel Pretzel Pie? It’s almost-no-bake. I had originally intended for this beauty to be oven-free, but the idea of a slightly-toasty pretzel crust won out. I think you’ll agree that the ten minutes of oven time required to set the crust are absolutely worth it.
Another great thing? This pie is very quick and simple to make, especially if you make your caramel sauce ahead. You could swap in a store-bought caramel sauce if that’s more your speed (I hear Trader Joe’s has a good one), but homemade is super easy to make and is far better than anything I’ve ever found in a grocery store.
The creamy, cloud-like caramel filling comes together in minutes and has a nice tang from a hit of cream cheese.
After a few hours chilling in the fridge, the pie is finished off with whipped cream, a drizzle of caramel sauce, and a few broken pretzels.
It’s so delicious, it’s ridiculous. I always love a salty-sweet dessert, but the toasty pretzel crust, creamy filling, and the teetering-on-the-brink-of-burnt (-but-in-a-good-way) flavor of the caramel really make this pie something special.
All it’s missing is a very specific name. Somehow Feminist Movie/Musical Inspo Pie doesn’t sound quite right 😂 Maybe you can come up with something when you make this for every cookout this summer. Believe me–this one is a guaranteed hit.
Caramel Pretzel Pie
makes one 9-inch pie
Pretzel Crust:
1 1/3 cup finely-crushed salted pretzels (I used 63 thin pretzels)
2 tablespoons light or dark brown sugar, packed
1/2 cup (1 stick) unsalted butter, melted
Filling:
3/4 cup heavy cream, very cold
8 ounces (1 brick) full-fat brick-style cream cheese, room temperature
1 cup confectioner’s sugar
pinch of Kosher or sea salt
3/4 cup caramel sauce (recipe below), room temperature
2 teaspoons pure vanilla extract
Topping:
3/4 cup heavy cream, very cold
2-3 tablespoons confectioner’s sugar
1 teaspoon pure vanilla extract
caramel sauce (recipe below)
broken salted pretzels
Preheat oven to 350F.
In a medium mixing bowl, stir together finely-crushed salted pretzels, brown sugar, and melted butter until combined. Transfer mixture into the bottom and up the sides of a pie plate. Bake 10 minutes to set. Let cool completely in the pan on a rack.
Make the filling. In a large mixing bowl, use an electric mixer to whip heavy cream until stiff peaks form. Do not overwhip. Set aside.
In a separate large mixing bowl, use an electric mixer to beat cream cheese, confectioner’s sugar and salt until fluffy. Add caramel sauce and vanilla and mix until combined. Use a silicone spatula or wooden spoon to stir in 1/3 of the whipped cream. Working in 2 installments, carefully fold in remaining whipped cream until combined. Transfer to chilled pie crust. Chill for 3 hours or overnight.
Make topping. In a medium-large mixing bowl, combine heavy cream, confectioner’s sugar, and vanilla. Use an electric mixer to whip cream until stiff peaks form. Top pie with whipped cream. Drizzle with caramel sauce and scatter broken pretzel pieces over the top, if desired.
Slice and serve. Leftover pie will keep covered in the refrigerator for a few days. Broken pretzel topping will soften over time.
Caramel Sauce
makes about 1 1/4 cups
1 cup granulated sugar
6 tablespoons unsalted butter
1/2 cup heavy cream
1 teaspoon pure vanilla extract
1/4 teaspoon Kosher or sea salt
Place sugar in a 2-3 quart saucepan over medium-high heat. Whisk sugar until the sugar melts and turns a deep copper color. Whisk in butter until completely incorporated. Remove the pan from the heat and stir in heavy cream. Caramel will bubble violently, but will quickly relax into a smooth sauce. Whisk in vanilla and salt. Transfer sauce to a jar and let cool to room temperature.
Leftover caramel sauce should be kept in the refrigerator. Microwave in 15 second bursts, stirring in between, to reheat.
I love making crisps. They’re every bit as good as pie, but easier and much (!) quicker to make, and can be served warm with vanilla ice cream, so the time between the moment the craving strikes and the moment you dive in spoon-first is mercifully brief.
What I’m trying to say is that you need more crisps in your life. *I* need more crisps in *my* life. There’s only one in my archives—a 
Berries and rhubarb that can only be improved with hints of ginger and orange and clusters of buttery, brown sugary oat & walnut dough scattered over the top and baked until…well…crisp.
Sweet, tart, jammy, gorgeous, and seriously simple, this seasonal dessert can only be improved with a scoop of vanilla ice cream. The way it melts into the spaces between the fruit and the crisp topping is just…
…well, I guess you’ll have to make the recipe and see for yourself.
This Chocolate Puff Pancake has everything you love about a classic 
It’s quick and easy, coming together in 30 seconds in the blender and 18 minutes in the oven.
It puffs dramatically while baking (hence the name), but deflates quickly, leaving behind a rustic, rumpled, shareable pancake.
It has curled edges and custard-like center that I dream about all workweek long.
And chocolate. 
I’m not normally a chocolate for breakfast sort of gal, but this? I could get used to this. And that’s serious because I am a confirmed 
I mean, who can resist a barely-sweet chocolate pancake that you can literally fill with confectioner’s sugar, strawberries, whipped cream, and mini chocolate chips?!
The delicate pancake pairs so well with the fresh berries, airy cream, and melty chocolate. It’s pretty phenomenal as far as sweet brunches go.
Plus, it’s pretty.
We all know pretty food tastes better. Or something.
Memorial Day is coming up and I’ve got your long weekend dessert needs covered.
No-Bake Peanut Butter Pie, y’all! It’s a great way to ring in the unofficial start of summer.
And since it doesn’t require cranking the oven, it’s the ideal dessert to make on a searing hot summer day. Lord knows we have plenty of those coming our way. (Even if it currently feels like it will just be 
This pie has it all. Seriously. There’s the Oreo crust…
a puddle of ganache (aka a “
crunchy chopped peanuts and miniature peanut butter cups.
Then there’s the creamy peanut butter filling…
whipped cream…
and more chopped peanuts and miniature peanut butter cups. Also, chocolate sprinkles.
Yaaaaaaas.
You and your friends won’t be able to get enough of this No-Bake Peanut Butter Pie. Make it for the holiday weekend or your beach trip or any summer birthdays. Heck, make it for all of those occasions.
It doesn’t get much better than this.
e2 bakes brooklyn 