Mile High Smores Pie Food

S'MORES PIE

Steps:

• For the crust: Whisk together the flours, granulated sugar, cinnamon, salt and nutmeg in a very large bowl until well combined. Using a pastry cutter or your hands, work the butter and shortening into the dry ingredients until it has a coarse sand-like consistency. Combine the water and vinegar in a small bowl, then add that to the mixture and mix until a dough forms.
• Divide the dough into two discs, wrap each in plastic wrap and place in the refrigerator for at least 4 hours.
• For the filling: Preheat the oven to 400 degrees F. Line a quarter-sheet tray with parchment paper.
• Remove the dough from the refrigerator and roll out one disc on a lightly-floured work surface. Lay the dough on the sheet tray, evenly covering the bottom. (Do not cut off the excess dough yet.) Lay the chocolate bars over the top of the dough. Sprinkle mini marshmallows over the chocolate. Roll out the second dough disc and lay that on top of the marshmallows, covering the pie entirely. Cut off excess dough from the top piece and fold the edge of the bottom dough over the edge of the top dough. Press the edges together with a fork or crimp the edges. Brush with the egg wash and poke several holes in the top with a fork. Bake until golden, 45 to 50 minutes. Allow to cool completely.
• For the glaze: Whisk together the powdered sugar, cocoa powder, milk and salt in a bowl until it has the consistency of thick glue. Glaze the top of the pie and immediately add sprinkles. Allow the glaze to set, about 15 minutes. Slice and serve.

MILE HIGH PIE

Steps:

• Combine walnuts and biscuits. Add butter and mash thoroughly.
• Preheat oven to 325 degrees F. Butter a 10-inch diameter springform pan and press biscuit crust into base and 2-inches up side. Cover this crust with waxed paper, cut to fit bottom exactly. Fill pan with split peas, up to height of sides and bake "blind" for 1 hour. Let cool while still filled.
• When crust is cooled, removed pea weights and paper. Meanwhile, whip egg whites with cold water and salt until peaked. Fold in sugar a little at a time. Add vanilla and keep cool.
• Unmold ice cream from containers and cut horizontally through middle of each to yield 4 discs total. Place disks in pie crust, alternating strawberry and vanilla flavors. Top with meringue, letting it fall all around the ice cream. Set in freezer for 2 hours.
• Preheat oven to 450 degrees F. Remove pie from freezer and place in oven to brown meringue tips. You may also use a blowtorch instead. Serve with chocolate sauce.

MILE-HIGH SUMMER BERRY PIE

Steps:

• Make the crust: Pulse the flour, granulated sugar and salt in a food processor. Add about one-third of the butter; process until incorporated. Pulse in the remaining butter until coarse crumbs form, 5 or 6 pulses. Add the vodka or vinegar, then pour in the ice water, pulsing quickly as you pour. Pinch the dough; it should just hold together. If it's too crumbly, quickly pulse in up to 2 more tablespoons ice water, 1 tablespoon at a time. Turn out the dough onto a large sheet of plastic wrap. Wrap the dough, then flatten into a disk. Refrigerate at least 1 hour or up to overnight.
• On a lightly floured surface, roll out the dough to a 12-inch round. Ease into a 9-inch pie plate. Trim the excess dough, leaving a 1/2-inch overhang. Fold in the edges and crimp. Refrigerate the crust at least 30 minutes.
• Preheat the oven to 425˚ F. Line the pie crust with parchment paper and fill with pie weights or dried beans. Bake until the edges of the crust are just golden and beginning to pull away from the sides of the pan, about 20 minutes. Remove the parchment and weights and bake until the crust is a deep golden brown all over, about 20 more minutes. Transfer to a rack to cool completely.
• Make the filling: Mash 1 cup of the berries in a small bowl with a large fork. Place the remaining berries in a large bowl and set aside. Whisk together the granulated sugar, cornstarch and salt in a medium saucepan. Whisk in the water until smooth, then stir in the mashed berries. Place the pan over medium heat and cook, whisking constantly, until the mixture begins to bubble and thicken, the cornstarch becomes opaque and the sauce turns a deep berry color, 3 to 5 minutes. Remove from the heat and stir in the lemon juice. Strain the liquid through a fine-mesh sieve over the bowl of whole berries; fold the liquid and the berries together with a rubber spatula to evenly coat. Spoon the berry filling into the cooled pie crust in an even layer. Refrigerate until set, at least 1 hour.
• Make the topping: Beat the heavy cream and confectioners' sugar in a large bowl with a mixer on medium-high speed until stiff peaks form, about 3 minutes. Add the sour cream and beat until stiff again, about 2 more minutes. Mound the whipped cream on top of the pie; use the back of a spoon to make swoops and peaks. Slice and serve, or refrigerate for up to 1 day.

4-INGREDIENT S'MORES PIE

Steps:

• Combine the chocolate chips and cream in a large microwave-safe bowl and heat for 2 1/2 minutes. Stir until completely smooth (the chocolate may appear separated at first, but just keep stirring). Pour into the prepared pie crust, loosely cover with plastic wrap and refrigerate until set, about 4 hours or up to overnight.
• Preheat the broiler.
• Use kitchen shears to cut each marshmallow in half, on a bias, from one corner to the opposite corner. Arrange the marshmallow halves, cut-side down, on top of the chilled pie. Broil until golden, watching closely and rotating the pan as needed, about 1 minute. Let the pie cool completely, then cover loosely with plastic wrap and return to the fridge until the ganache sets again, 1 to 2 hours.