"baby screaming it's head off in the middle of the night & ruining my life, pie."

New York Style Cheesecake, Brandy brushed-

Joe: And Jen, a special "Strawberry Chocolate Oasis Pie". You got that?

Jen: I got that.

Joe: It's downright expert. A thing of beauty; how each flavour opens itself one by one, like a chapter in a book.

Hey, What's up guys, Welcome back to, "Binging with Babish", where this week

we're taking a look at the pies from "Waitress". Now Adrienne Shelly, the writer and director of "Waitress", was tragically killed back in 2006.

And since it's the last episode to come out of the old kitchen, I thought it'd be cool to donate a portion of the

profits to the "Adriene Shelly Foundation", a nonprofit that helps support women Filmmakers.

There's a link in the video description where you can contribute as well,

but now it's time to get down to the business of making Pies.

Now, We've made pie crust a few times on this show. We're just making a basic, "Food

Processor Butter Pie Crust", you can check out how to make that, via the link appearing in the upper right-hand corner of your screen... right now.

As always, once we've formed the Dough into a sort of Pie Crust "Patty-Cake",

We're going to wrap tightly in plastic wrap and refrigerate for at least 30 minutes. Ideally an hour [1hr] before

pounding and rolling out.

I should probably also tell you what we're making today.

We're making, "Bad Baby Pie"... or "I Don't Want Earl's Baby, Pie".

Which is a very simple Quiche with Ham and Brie Cheese. So once you have pressed (NOT stretched) your pie crust into it's

cooking "Vessel", we're going to decoratively "crimp" the edges of our Pie Crust into the "Classic Wavy" thing, pattern.

And then, we're going to chill again for 30 Minutes.

It's going to help prevent the crust from shrinking too much when we par bake it, which we're gonna do right now

Line it with foil and fill with Pie Weights or if you don't have any, just some brown rice or beans will do.

And go ahead and par bake for 10 minutes at 425 degrees Fahrenheit (425'F).

During which time, we're going to make our "Quiche Filling". The only way-

I'm gonna deviate from her recipe, is "adding a little bit of cream" to the beaten eggs. Then, we're going to let our perfectly prepared,

"par baked pie crust", cool off for about 30 minutes, before

layering in some wedges of "Brie Cheese", the same way she does in the Movie. And a few HEARTY HANDFULS of Ham. Pour in the

"Egg Filling", seasoning with a little bit of salt and pepper, making sure everybody's pretty evenly covered.

And then I've got a Baking Sheet that I've been preheating in that 425-degree [425'F] oven.

I've lowered the oven temperature to 350 degrees Fahrenheit [350F]

And I'm baking this guy for about 35 minutes or until set.

Then, I'm going to let it cool for maybe 30 - 45 minutes, until it's still warm and cut myself a "Big Ol' Slice". And

As you can see, the way the Brie [Cheese] is stacked makes it pretty localized to the centre of the Pie.

But you're not gonna hear me complaining. But, Alas...

It's not going to join the clean plate club because it needs something else; some chives, some garlic, some caramelized onions.

Give it a try yourself, get creative and just pick out the Ham, if it doesn't turn out well. NEXT UP

We're going for old horny

Joe's personal favourite, "Chocolate Strawberry Oasis" Pie. We're gonna start by making a "Chocolate Crumb Crust", out of precisely 25

finely processed, OREO®'s

and 5 TBSP of melted unsalted butter. Mix, until it resembles wet sand and begin to press into your, removable bottom tart pan.

Some ramekins from our, "Amelie" episode, are perfect for pressing it into all the nooks and crannies!

You want to get this nice and even and not too thick. We want this to be a chocolate pie, not a *chocolate crust* pie.

We want to set this crust's shape, so we're going to par bake it for about 8 minutes at 350 degrees Fahrenheit [350'F].

During which time, we're going to prepare our filling.

We're combining, one and a quarter [1 1/4] cups of heavy cream with a dash of instant espresso powder, a dash of

allspice, and a dash of cinnamon. To account for the "exotic spices", described by old Joe.

We're bringing that to a bare simmer and then adding it to nine ounces of chopped, high-quality chocolate.

We're going to slowly combine these. You want to whisk slowly because you don't want to introduce too many air bubbles.

Don't worry, this is sped up footage. I'm not actually whisking that fast. Then once everything's nice and homogeneous,

We're adding, 4 TBSP of unsalted butter, cut in small pieces. Again, whisking gently to combine. At this point,

It should be cooled off enough that we can add 2 Large, lightly beaten, eggs. Again, whisking slowly.

(Again, air bubbles.) And there we go! We've got our chocolate filling.

It's gonna be a nice rich, almost ganache-like filling, that we're going to pour into our cooled pie crust and then, to finish off

the last few of those dastardly bubbles, pop them with a skewer as they rise to the top. We're then putting this guy into a

250 degree fahrenheit (250F) oven for 30 - 35 minutes, until jiggly...

But set, with light cracks formed on its surface. While we let this guy cool completely on a rack.

We're going to make a simple chocolate glaze to hold our strawberries in place.

We're combining 3 TBSP's of hot butter with 2 ounces of chopped chocolate. Covering and letting [the chocolate] get all melty and stuff for 30 seconds.

Uncovering and whisking to combine.

And then for a little extra sheen, we're going to add a TBSP of hot water. Again,

whisking to combine. (Make sure to whisk slowly because bubbles.) We're then pouring that over top of our completely cooled cake,

spreading nice and evenly over the top. And then, beginning to shingle on sliced strawberries.

This is, after all, "Chocolate Strawberry Oasis Pie", so make it look nice like a... desert rose.

To extract this pie from its mold, simply put it on top of a large can and pull down the fluted sides.

And, at long last, it's time to cut ourselves a piece!

That's looking good, like chocolate pie not chocolate crust pie. And let's give it a taste...

Now, I know you were probably worried about the powdered espresso, but that just sort of amplifies the chocolaty flavour.

It doesn't make it "coffee like" which would be weird with strawberries. And, I gotta say...

I highly recommend it and it's joining the "Clean Plate Club" off camera.

Last up and probably my favourite is a, "New York Style Cheesecake", with pecans and brandy.

We're gonna start by making our graham cracker crust, processing together: 6 whole graham crackers along with 2 & 1/3 Ounces of Brown Sugar. Processing until fine,

and then, adding 2 & 1/2 ounces all-purpose flour. Seasoning with a little bit of salt & processing once again, before

Making things moist, with 7 TBSPs of melted butter that we're gonna process together until it reaches the consistency of wet sand.

and now we're gonna butter down a springform.

A 9-inch high-walled springform pan to be precise before adding our graham cracker crust and

tamping down, again using a ramekin, until even and flat. And we're gonna par bake this in a 325 degree (325F) fahrenheit oven

for 12 -14 minutes or until it just starts turning a lovely brown. Now, time to make the cheesecake filling,

We're cutting up 2 1/2 pounds or 5 "whole things" of full-fat cream cheese into a stand mixer.

And we're adding 5 1/2 ounces of sugar and a TSP of salt.

(Making sure our Stand Mixer is plugged in) and blending for about a minute until thoroughly combined.

We're gonna be doing a lot of stages of blending because the more we blend the filling, the smoother-

it's going to be. So scrape down the paddle and the sides of the bowl.

Add another 5 ounces of sugar and mix on medium speed again, for about a minute. Scrape down the sides again.

And now, we're gonna add a solid 1/3 of a cup of sour cream.

Along with the squeezed juice of 1/2 of 1 lemon and a nice heaping TSP of vanilla extract.

Blend to combine. medium speed, about a minute. Now, we're gonna start adding eggs.

We're starting with 2 large egg yolks.

Blend for a minute. Scrape down the sides, and then we're going to start adding:

6 whole eggs, two at a time.

Blending for a minute each and then scraping down the sides. Rinse and repeat.

Its gonna take a while, so we can just make some a pleasant conversation in the meantime.

Who do you think is hotter, Roz or Daphne? During which season did Frasier really start to go downhill?

I only know how to talk about Frasier... OK, so now that we've got our Frasier "pleasantries" out of the way

We've got a nice smooth

cheesecake filling that we're going to take one additional step to make sure it's extra smooth by passing it through a fine mesh

sieve and then it's time to finally pour it into our pre-prepared crust like,--Oh s--t.

I forgot to butter down the sides of the thing, so I'm gonna

meticulously, pour out and clean out the sides and then...Make sure you brush down your springform pan with an extra layer of butter BEFORE

pouring in your cheesecake filling. And as has become the theme of this episode...

bubbles are the enemy! They can cause your Cheesecake to "rack, so run a fork over the top and pop them as they rise

to the surface. Then, we're baking this guy, slowly. at 200 degrees Fahrenheit (200F) for 45 minutes.

Taking it out to, again, pop any bubbles that have risen to the surface.

I will not have a cracked cheesecake!

Then we're putting this guy back in the 200 degree (200'F) oven for up to 2 3/4 hours until its internal temperature reads 165.

As you can see, there's a few stab points on here...

Doesn't matter because I'm gonna be covering this up with pecans.

(Despite my ranting about cracks)

We're then blasting this in a 500 degree fahrenheit oven (500F) for about 6 minutes and up to 12, until it gets a lovely

burnished brown top. We're gonna quickly run a paring knife around the outside of the cake to make sure it separates easier later, and letting [the cake]

cool for 3 HRS. At this point, we're ready to unmold the cake, but, we're not ready to eat it yet, sadly enough.

We're going to wrap it in plastic wrap and fridge it for an additional 4 HRS .

And now that you've spent the better part of a day making a cheesecake, ;et's pour ourselves some brandy! I'm kidding.

We're just brushing this down with Brandy because that's what the pie genius, Jenna, did in the Movie.

And then we're topping it with some toasted and chopped pecans.

Pe-cah-ns?

(Peca-... Pecans.) And now, finally, we get to enjoy the fruits of our labour. A towering slice of rich,

velvety, creamy, "New York Style Cheesecake" with, and I would say shockingly,

crisp crust. I couldn't taste the brandy at all. Maybe a brand new syrup would be better, but this was absolutely fabulous

I really recommend you try this one. Get creative with sauces and toppings, as we enjoy

another worthy entry to the "Clean Plate Club" off camera.