Heather No Bakes from the Heart in the Name of ‘Waitress The Musical’

Recipe Roll Call: Enter The Smith Center’s ‘Waitress’ Pie Contest by September 7

September 5, 2018

Everybody’s got a favorite pie recipe—whether it’s Grandma Gerty’s Crusty Dutch Apple or Auntie Bonnie’s Black Bottom Boston Cream—but who has the time to bake these days?

Mix 94.1’s Heather Collins takes the easy way out with her favorite “no bake” Peanut Butter Chocolate Crazy Pie.

But this week, thanks to The Smith Center for the Performing Arts, there’s no reason not to dust off that old recipe box.

Enter The Smith Center’s Baked from the Heart: “Waitress” Pie Contest by submitting your original pie recipe and a photo of the creation by noon on September 7 to be judged by the experts at Freed's Bakery. The finalists will be notified by September 10 and will have their fresh-baked masterpieces judged live onstage at Mix 94.1’s Bite of Las Vegas at Desert Breeze Park on September 15.

The winning recipe will be inserted in the “Waitress” cookbook sold during the run of the show. The winner will also receive four hospitality tickets to Mix 94.1’s Bite of Las Vegas 2019 and two spots in the upcoming Freed’s Cake Decorating Class taught by one of the stars of Food Network’s “Vegas Cakes.”

“Waitress” arrives at The Smith Center October 9 to 14, with original music and lyrics by six-time Grammy nominee Sara Bareilles. The plot follows Jenna, a waitress and pie maker trying to make her way out of a loveless marriage and the small-town blues. A baking contest and recipes for happiness from her fellow waitresses inspire her to find strength and rebuild her life.

Make Heather’s Peanut Butter Chocolate Crazy Pie at Home

1 package of prepared Graham cracker crust

10 Reese's Peanut Butter Cups

1 cup chocolate fudge ice cream topping

¾ cup creamy peanut butter

1 cup powdered sugar

4 ounces cream cheese

8 ounces whipped topping

1 bag Reese’s Peanut Butter Cup Minis

1 bag Reese's Pieces

In a small bowl, heat the fudge topping for 30 seconds and spread it onto the bottom of the crust. Cover the fudge with Reese’s Peanut Butter Cups. In a large mixing bowl, mix the peanut butter, cream cheese, powdered sugar and half of the whipped topping. Evenly spread the filling over the Reese's Peanut Butter Cups. Refrigerate for one hour or until thoroughly chilled. Sprinkle Reese's Pieces and Reese’s Peanut Butter Cup Minis over the top with melted chocolate fudge and the remaining whipped topping. Cut, serve, and store in the refrigerator.