Creating a show about a waitress with talent for baking pies requires someone with real knowledge on the dessert. Enter Stacy Donnelly, the official pie consultant for the Broadway musical Waitress.
Donnelly, the founder of Cute As Cake in New York City, was brought on to create 21 original pie recipes for the show starring Jenna (Jessie Mueller), a pregnant woman who finds relief from her unhappy marriage when she decides to compete in a baking contest. To put on an authentic experience, Donnelly and her team go through about 50 dozen eggs, 75 lbs. of sugar, 40 lbs. of butter and 30 lbs. of flour every week.
“We’ve had a great creative team on the show and they just wanted to make the show as realistic as possible,” she tells PEOPLE Now. “We actually bake an apple pie in the lobby. We have a convection oven hidden in the back so you can’t see it, and we have an apple baking the whole time.”
If the strong cinnamon smell gets the audience’s stomachs rumbling, Donnelly even sells pie jars in the lobby of the Brooks Atkinson Theatre based off the desserts on stage. She averages about 1,400 to 1,500 sold each week.
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But if you can’t get to Broadway, the baker shared Jenna’s Devil’s Food Chocolate Oasis Pie exclusively with PEOPLE. Even if you’re not a pie lover, the addition of a moist Oreo crust and fresh strawberries is enough to convert any hater. Now take a slice and dig in!
Makes: One 9-in. pie
21 cream-filled chocolate sandwich cookies
¼ cup unsalted butter, cut into pieces, at room temperature
3¾ cups cold whipping cream, divided
6 oz. semisweet chocolate chips
6 oz. milk-chocolate chips
1 tsp. vanilla extract
¼ cup plus 1 tbsp. granulated sugar, divided
10 strawberries, hulled and halved, plus more for garnish
1. Preheat oven to 350°. Process cookies in a food processor until very fine, about 20 seconds. Add butter, and process until mixture is moist and begins to clump together. Press mixture into bottom and up sides of a lightly greased 9-in. pie pan. Bake in preheated oven 5 minutes; cool completely on a wire rack, about 10 minutes.
2. Bring 1 cup cream to a simmer in a saucepan over medium heat. Place semisweet chocolate and milk chocolate in a large bowl; add hot cream and vanilla, and let stand 2 minutes. Stir gently until chocolate melts, and cool completely, about 30 minutes, stirring occasionally.
3. Beat 2 cups cream and ¼ cup sugar with an electric mixer on medium speed until stiff peaks form, about 5 minutes. Gently stir 1 cup of the whipped cream into chocolate mixture until incorporated; gently fold in remaining whipped cream. Arrange halved strawberries in an even layer on bottom of piecrust. Spread chocolate mixture over strawberries, mounding in the center. Chill 6 to 24 hours.
4. Beat remaining cream and sugar on medium speed until stiff peaks form. Pipe or dollop over chocolate mixture. Garnish with strawberries, if desired.
Active time: 20 minutes
Total time: 1 hour, plus chilling