Name: S'Mores Pop-Tart Slab Pie
Cuisine: International
Ingredients: For the pie crust:; 7 1/2 cups all-purpose flour; 6 tablespoons granulated sugar; 1 teaspoon kosher salt; 1 1/3 cups cold unsalted butter (NOT room temperature), cut into pieces; 1 1/3 cups cold shortening (NOT room temperature); 1 1/3 cups ice water; 4 teaspoons distilled white vinegar; For the marshmallow fluff and chocolate filling:; 3/4 cup granulated sugar; 1/2 cup light corn syrup; 1/4 cup water; 1/8 teaspoon kosher salt; 2 large egg whites, at room temperature; 1/4 teaspoon cream of tartar; 1 1/2 teaspoons vanilla extract; 1/2 cup unsweetened cocoa powder; 2/3 cup heavy cream; 1 1/3 cups dark chocolate, chopped (or dark chocolate chips); 1/4 cup granulated sugar; 2 tablespoons butter, cubed; 1 pinch kosher salt; 4 graham crackers, crushed; 1 egg plus 1 tablespoon water, lightly beaten; 7 to 8 ounces mini marshmallows, with some reserved for decorating

Ingredients

For the pie crust:

7 1/2 cups all-purpose flour

6 tablespoons granulated sugar

1 teaspoon kosher salt

1 1/3 cups cold unsalted butter (NOT room temperature), cut into pieces

1 1/3 cups cold shortening (NOT room temperature)

1 1/3 cups ice water

4 teaspoons distilled white vinegar

For the marshmallow fluff and chocolate filling:

3/4 cup granulated sugar

Method

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1.
Whisk together the flour, sugar, and salt in a large bowl or the bowl of your food processor. (I used my food processor, but I didn't always have one and have had great results making this crust by hand.) Please note that this is basically a double pie, meaning it is a lot of dough! I did mine in two batches-that is, I divided the recipe in half and repeated the process twice. If you have a giant mixing bowl or food processor, go for it, but my equipment isn't large enough to handle 7 1/2 cups of flour. Add in the chopped pieces of cold butter and cold shortening. Blend together with your hands or pulse with your processor until you have coarse crumbs (it doesn't have to be perfect). You can use a pastry cutter, too, but I find that a clean pair of hands work best. Mix together the water and vinegar in a small bowl. When ready, slowly drizzle it over the dough, a tablespoon or so at a time, gently stirring the mixture with a fork or pulsing with your processor, until fully incorporated (you may not use all of the liquid). It might seem a bit too wet at this point, but it will dry up while it sits in the fridge. Form the dough gently into 2 loose balls, wrap tightly in plastic wrap, and chill in the fridge for a minimum of 3 hours or overnight (as always, overnight is best). Make your filling when you are almost ready to use your dough. For the marshmallow fluff: Stir together the sugar, corn syrup, water, and salt in a small saucepan over high heat. Bring the mixture to a boil, stirring often, until the it reaches 240° F on a candy/fat thermometer. Be careful not to let the mixture bubble over-turn the heat down if you need to and keep a watchful eye over it. This might take a little longer than you think, but just keep at it. Mine took about 10 minutes, but when you're standing there watching it, it feels like an eternity. It got stuck at around 220° for what seemed like forever, but then it eventually got up to 240°. Meanwhile, place the egg whites and cream of ta

S'Mores Pop-Tart Slab Pie

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