Who wants pie?

Or maybe even better — who wants creamy mac 'n' cheese concocted by "Soul Food" star Vanessa Williams?

Chris Hunt/Staff (ENLARGE)

Vanessa Williams' Mac 'n' Cheese.

Chris Hunt/Staff (ENLARGE)

Mama Player's Sweet Potato Pie.

RELATED: The Movie Guy dishes on films that feature food  Movie fans will love these recipes  • Search for recipes

We've got recipes from movies, recipes inspired by movies and simply good recipes connected in some way to movies. These bites are associated with the recent movies "Waitress," "Ratatouille" and "No Reservations" and one of the best make-you-hungry food movies of yore, "Soul Food."

We suggest you try them all. Just not all at once.

Ratatouille
Serves 4

Hands on: 20 minutes
Total time: 1 1/4-1 1/2 hours

In the movie "Ratatouille," the star rodent creates a highfalutin' version of the French provincial classic that takes the persnickety dining critic back to his humble countryside roots. The version here is more like that hearty vegetable stew — loaded with the bounty of the summer harvest: zucchini, eggplant, bell peppers and fresh basil. To provide a little extra protein, you may do what we did and add some chickpeas and grated cheese. Many cooks top the stew with eggs and briefly bake it.

1/4 cup olive oil
2 cups leeks, white part only, cleaned and sliced thinly
1 cup green bell peppers, seeded and coarsely chopped
1 cup red bell peppers, seeded and coarsely chopped
1 tablespoon garlic, minced
4 cups eggplant, cut into 1-inch pieces
1 1/2 cups zucchini, sliced 1/2 inch thick
1 (28-ounce) can diced tomatoes
1 teaspoon salt
1 bay leaf
2 tablespoons fresh basil, thinly sliced

In a large stock pot over medium heat, add the oil. Saute the leeks, both bell peppers and garlic until softened, 5 to 8 minutes, stirring frequently. Add the eggplant and cook for 10 minutes, stirring frequently. Add the zucchini and cook for 5 minutes, stirring frequently. Add the tomatoes and their juice, salt and bay leaf; stir to combine.

Reduce the heat, cover, and simmer for 30 minutes, or until the vegetables are tender, stirring occasionally. Sprinkle with the basil.

Per serving: 249 calories (percent of calories from fat, 48), 4 grams protein, 31 grams carbohydrates, 5 grams fiber, 14 grams fat (2 grams saturated), no cholesterol, 978 milligrams sodium.

Whole Sea Bass With Charred Serrano-Basil Vinaigrette
4 servings

Hands on: 35 minutes
Total time: 50 minutes

Tester Betsy Mann rated this dish from "No Reservations" as fantastic. The not-too-spicy vinaigrette is excellent on its own. You should have extra, so use the rest on salad.

For the Charred Serrano-Basil Vinaigrette:
2 serrano chiles, grilled and chopped
3 tablespoons diced red onions
2 cloves finely chopped garlic
2 tablespoons Dijon mustard
1 tablespoon balsamic vinegar
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
1/2 cup olive oil
3 tablespoons finely chopped basil leaves

For the Sea Bass:
4 (1-pound) whole sea bass, scaled and gutted, head and tail intact
2 tablespoons olive oil
2 teaspoons kosher salt
2 teaspoons freshly ground black pepper
1 bunch fresh basil

To prepare the vinaigrette: Places chiles, onion, garlic, mustard, vinegar, salt and pepper in a blender and blend until combined. With the motor running, slowly add the oil and blend until emulsified. Pour into a bowl and stir in the chopped basil. Makes about 3/4 cup.

To prepare the sea bass: Heat grill to medium-high. Brush both sides of the fish with the oil and season each with salt and pepper, including the cavity. Stuff the cavity of each fish with some of the basil. Grill each fish until slightly charred on one side, about 4 to 5 minutes. Using a heavy-duty spatula, carefully turn the fish over, close the cover and continue grilling until just cooked through, about 6 to 7 minutes. Remove from the grill and immediately drizzle each fish with 2 tablespoons of the vinaigrette.

Per serving (including vinaigrette): 406 calories (percent of calories from fat, 56), 42 grams protein, 1 gram carbohydrates, trace fiber, 25 grams fat (4 grams saturated), 93 milligrams cholesterol, 672 milligrams sodium.

Charred Serrano-Basil Vinaigrette (per 2-tablespoon serving): 168 calories (percent of calories from fat, 95), trace protein, 2 grams carbohydrates, trace fiber, 18 grams fat (2 grams saturated), no cholesterol, 377 milligrams sodium.

Mama Player's Sweet Potato Pie
8 servings

Hands on: 35 minutes
Total time: 1 hour, 15 minutes

This dessert, adapted from the kitchen of Irma Hall, is excellent when topped with some lightly sweetened whipped cream.

For the pie crust:
1 1/2 cups all-purpose flour
1/2 teaspoon salt
1 teaspoon granulated sugar
6 tablespoons chilled butter or vegetable shortening
2 to 3 tablespoons cold water

For the filling:
1 1/2 cups cooked mashed sweet potatoes (see note)
1 cup granulated sugar
1/4 teaspoon salt
1/4 teaspoon nutmeg
1/4 teaspoon cinnamon
2 eggs
1 cup milk
1 tablespoon butter, melted

Preheat oven to 450 degrees. To make the pie crust: Combine the flour, salt and sugar in the bowl of a food processor. Cut the butter or shortening into 1 tablespoon pieces and add to the food processor. Using the pulse button, blend in the shortening until it resembles coarse meal. Add the water and blend a few seconds until the dough begins to form into a ball. Dump the contents onto a work surface and form into a ball, then flatten into a disk. Roll the dough between two pieces of parchment paper into a flat circle and transfer to a pie pan. Flute the edges, if desired.

To make the filling:
In the same food processor bowl (no need to wash), blend the sweet potatoes, sugar, salt, nutmeg and cinnamon. Add the eggs, milk and butter and process until well-combined. Pour the filling into the prepared crust.

Bake for 15 minutes, then reduce the heat to 350 degrees and continue baking for 30 to 40 minutes, until filling is set and slightly puffed.

Note: To quickly cook sweet potatoes, clean and dry them and pierce all over with a fork. Cook on high in the microwave for 7 minutes, turning once or twice, until soft. Let cool until easy to handle, then slice lengthwise and scoop out the cooked flesh.

Per serving: 653 calories (percent of calories from fat, 31), 6 grams protein, 56 grams carbohydrates, 1 gram fiber, 12 grams fat (7 grams saturated), 76 milligrams cholesterol, 368 milligrams sodium.

Marshmallow Mermaid Pie
8 servings

Hands on: 25 minutes
Total time: 1 hour, 10 minutes, plus 3 or more hours for chilling

While it doesn't have as wild a name as "Earl Is Going to Kill Me If He Finds Out I Am Having an Affair Pie," this offering from the movie "Waitress" is to die for. If desired, top with mini marshmallows, maraschino cherries and rainbow sprinkles.

9 graham crackers, broken into large pieces
1/2 cup sweetened, flaked coconut, toasted
5 tablespoons butter, melted
34 large marshmallows (about 8 ounces)
1/2 cup whole milk
1 1/2 cups heavy or whipping cream
1 ounce unsweetened chocolate, grated

Preheat oven to 375 degrees. In a food processor, combine graham crackers and coconut until coarse crumbs form. Add butter and pulse until crumbs are moistened throughout. Press in the bottom and sides of a 9-inch pie plate. Bake for 10 minutes, then cool on a wire rack.

In a large heavy saucepan over medium-low heat, cook marshmallows and milk until smooth, stirring constantly. Remove saucepan from heat and cool completely, at least 30 minutes.

With an electric mixer, beat cream until stiff peaks form. Fold marshmallow mixture into whipped cream and gently fold in chocolate. Transfer filling into crust. Refrigerate pie for at least 3 hours or overnight.

Per serving: 391 calories (percent of calories from fat, 63), 3 grams protein, 34 grams carbohydrates, 1 gram fiber, 28 grams fat (18 grams saturated), 83 milligrams cholesterol, 171 milligrams sodium.

Crab Souffle
8 servings

Hands on: 25 minutes
Total time: 1 hour, 45 minutes, plus more for refrigeration

Press materials from "No Reservations" came with a host of recipes inspired by scenes in the movie, most of which were too complicated for home kitchens. This one was an exception and produced delicious results — after taking some creative license ourselves.

12 ounces fresh crabmeat
4 cups cubed French bread, about 1/2 a loaf
8 ounces Muenster cheese, cubed
2 tablespoons chopped fresh parsley
2 ounces shredded Swiss cheese
4 eggs
3 cups milk
3 tablespoons butter, cut into small pieces
2 teaspoons mustard powder
1 1/2 teaspoons grated onion
1 teaspoon minced garlic
1/2 teaspoon white pepper

Lightly grease a 2 1/2-quart souffle dish with cooking spray. Place the crabmeat in a small bowl and set aside. Place a layer of bread cubes in the bottom of the souffle dish. Cover with a layer of the crab, then a layer of Muenster cheese and a sprinkle of parsley. Repeat layers two more times, ending with cheese and parsley. Top with shredded Swiss cheese.

In a medium bowl, whisk together the eggs, milk, butter, mustard powder, onion, garlic and white pepper. Pour over the layers in the dish. Cover and refrigerate for at least 3 hours, or overnight.

Preheat oven to 350 degrees. Let the dish come to room temperature while the oven preheats.

Bake uncovered for 1 hour, 15 minutes, or until puffed and golden.

Per serving: 347 calories (percent of calories from fat, 53), 24 grams protein, 17 grams carbohydrates, trace fiber, 20 grams fat (11 grams saturated), 179 milligrams cholesterol, 568 milligrams sodium.

Vanessa Williams' Mac 'n' Cheese
8 servings

Hands on: 20 minutes
Total time: 50 minutes

Gouda and ground mustard add a little twist to traditional macaroni and cheese credited to the star of "Soul Food."

1 tablespoon butter
1 tablespoon all-purpose flour
1 teaspoon salt
1 teaspoon dry mustard
2 1/2 cups milk
2 cups shredded sharp cheddar cheese, divided
1/2 cup shredded Gouda cheese
8 ounces elbow macaroni, cooked according to package directions and drained
1/4 cup buttered bread crumbs
1/2 teaspoon paprika

Preheat oven to 325 degrees. In a saucepan, melt the butter and remove from heat. Blend in the flour, salt and mustard. Return to the heat and slowly add the milk, stirring constantly, until the mixture thickens. Add 1 1/2 cups of the cheddar cheese and stir until melted. Remove from the heat and stir in the cooked macaroni.

Pour the mixture into a 2-quart casserole. Top with the remaining cheddar and Gouda cheese, bread crumbs and paprika. Bake 20 to 30 minutes, until browned and bubbly.

Per serving: 314 calories (percent of calories from fat, 43), 16 grams protein, 29 grams carbohydrates, 1 gram fiber, 15 grams fat (9 grams saturated), 47 milligrams cholesterol, 654 milligrams sodium.

Saffron Scallops
4 servings

Hands on: 20 minutes
Total time: 40 minutes

In "No Reservations," Catherine Zeta-Jones' secret saffron sauce is key to her signature scallops. The studio press materials supplied a recipe, but then we spotted this much simpler version in the latest Everyday With Rachael Ray magazine. It is a winner on all counts.

6 tablespoons butter, divided
1 shallot, finely chopped
1 mango, peeled and chopped (about 1 cup)
1/2 cup white wine
1/4 teaspoon saffron threads
Grated peel and juice of 1/2 lime
Pinch crushed red pepper flakes
Salt
1 1/4 pounds sea scallops, divided
Snipped chives, for garnish

In a medium skillet, melt 2 tablespoons butter over medium heat. Add shallot and cook until translucent. Add mango and cook for 2 minutes more. Add wine and saffron and simmer to reduce, about 1 minute. Remove from heat.

Using a food processor, puree the mango mixture. Return puree to the skillet and stir in the lime peel, lime juice, crushed red pepper flakes and 1/4 cup water. Season to taste with salt; set aside.

In a large, heavy skillet, melt 2 tablespoons butter over medium-high heat. Add half the scallops and cook about 2 minutes per side. Repeat with remaining butter and scallops. Transfer to a plate.

Bring the mango sauce to a boil and pour a spoonful on each plate. Place the scallops on the sauce and top with the chives.

Per serving: 334 calories (percent of calories from fat, 52), 24 grams protein, 13 grams carbohydrates, 1 gram fiber, 18 grams fat (11 grams saturated), 93 milligrams cholesterol, 407 milligrams sodium.