WAITRESS Pie Contest: BaKin’ Chocolate Cream Pie

In November 2017, Broadway in Cincinnati held a local contest encouraging local bakers to submit their best pie recipe that reflects the spirit of Jenna’s whimsical pies in the upcoming show WAITRESS.  

Special BaKin’ Chocolate Cream Pie
Submitted by Blair Godshall


  • 1 12 oz package of your favorite bacon

Preheat the oven to 400°F: Place a rack in the lower third of the oven. Arrange the bacon on a baking sheet lined with parchment paper.

*Use Parchment paper for easier cleanup and to catch bacon grease (you will use bacon grease for pie crust).

bake until the bacon is deep golden-brown and crispy, 15 to 20 minutes. Begin checking around 12 minutes to monitor how quickly the bacon is cooking. Once bacon is done, place baking sheet on wire wrack to cool. Set aside.

Pie Shell:

  • 2 cups all-purpose flour, plus more for dusting
  • 3 tablespoons sugar
  • 1/4 teaspoon salt
  • 1/2 cup (1 stick) unsalted butter, cold and cut into small chunks
  • ¼ cup bacon grease, cooled
  • 1 large egg, separated
  • 2 tablespoons ice water, plus more if needed

To make the pie crust: combine the flour, sugar, and salt in a large mixing bowl. Add the butter and cooled bacon grease and mix with a pastry blender or hands until the mixture resembles coarse crumbs. Make a well in the middle of the pastry. Combine egg yolk with ice water in a small bowl, whisking to blend; pour into the well and work it in to bind the dough until it holds together without being too wet or sticky. Squeeze a small amount together, if it is crumbly, add more ice water, 1 tablespoon at a time. Form the dough into a disk and wrap in plastic; refrigerate for at least 30 minutes.

Roll out the dough on a lightly floured surface into a 12-inch circle, about 1/8-inch thick. Carefully roll the dough up onto the pin (this may take a little practice) and lay it inside a 9-inch pie plate. Gently Press the dough into the pan so it fits accordingly. It is important to press the dough evenly into every nook and corner of the ring. Put the dough in the refrigerator for 15 minutes to relax.

Preheat the oven to 350 degrees F.

Place the pie plate on a sturdy cookie sheet so it will be easy to move in and out of the oven. Bake for 20 minutes, then remove. Remember the crust will be cooked again with the filling. It should be cooked but light in color so that it will not burn on the second bake. Set aside to cool and lower the oven temperature to 325 degrees F.


  • 1 cup heavy cream
  • 1/2 cup milk
  • 10 ounces semisweet chocolate, chopped
  • 2 tablespoons sugar
  • 1/4 teaspoon salt
  • 2 large eggs, at room temperature

To make the filling: Heat the heavy cream and milk in a pot over medium-low flame, until it simmers slightly around the edges. Remove from the heat; add the chopped chocolate and stir until melted and smoothed out. Add the sugar and salt and whisk until well incorporated. Beat the eggs in a small bowl until blended and add them to the chocolate mixture, stir until completely blended. Pour the filling into the cooled pie shell and bake at 325 degrees F for 10 to 15 minutes until the filling is set and the surface is glossy. If you see any bubbles or cracks forming on the surface, take the tart out right away – that means it is beginning to become over baked. Cool before assembling or cutting.

While the Pie is baking you can make the following Caramel Sauce:

  • 1 cup Brown Sugar
  • 1/2 stick Butter (4 Tablespoons)
  • 1/2 cup Half-and-half Or Cream (cream Will Make It Thicker)
  • 1 Tablespoon Vanilla
  • Pinch Of Salt

Mix all ingredients in a medium saucepan over medium-low to medium heat. Cook while whisking gently for 5 to 7 minutes, until thicker. Turn off heat.
If sauce is thin, just continue cooking for a few more minutes. Set Aside until ready to assemble.

Orange Whipped Cream

Once the pie and caramel sauce are at a cooler temperature, the orange whipped cream is ready to be made.


  • 1 cup DairyPure Heavy Cream
  • 2 tablespoons sugar
  • 2 tablespoons vanilla
  • 1 teaspoon orange extract
  • 1/2 teaspoon orange zest
  • juice from 1 clementine


  • Add all ingredients to a stand mixer and whip with whisk attachment at high speed until mixture thickens to whipped cream consistency.

Once everything is cooled and whipped cream is made it’s time to assemble!

Pour the caramel sauce to form a smooth layer over the pie and save the remainder for your other holiday treats or just for snacking

Pipe or dollup the whipped cream as you like with your own designs onto the pie and finally, take the crispy bacon bits and scatter them onto your pie. Enjoy!

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