Fluffernutter Pie

• Preheat the oven to 350˚F.

Make the pie crust

• In the bowl of a food processor, add the flour and salt and pulse to combine. Add the butter and shortening, a little at a time, processing until the mixture resembles a coarse meal. Slowly add a scant tablespoon of water and pulse until the dough comes together. Scrape onto a sheet of plastic wrap and press into an even disc. Wrap the dough and refrigerate for 30 minutes.
• On a lightly floured surface, roll dough into a 12-inch circle and transfer to a 9-inch pie pan. Trim the excess dough, crimp the edges, and prick the bottom of the crust with the tines of a fork. Set a piece of parchment paper on top of the crust and fill it with dried beans, rice, or pie weights. Blind-bake for 20 to 25 minutes or until the crust is a deep golden brown. Remove the weights and parchment paper and let the crust cool while you prepare the chocolate filling.

Make the chocolate filling

• Keep the oven temperature at 350°F. In a double boiler, or in a large heatproof bowl set over a medium saucepan of simmering water (taking care not to let the bowl touch the water), add the chocolate and stir constantly until melted, 5 minutes. Add the heavy cream and whisk until smooth. Add the butter, stirring until fully incorporated, then remove from the heat and let cool for at least 5 minutes.
• Meanwhile, in a medium bowl, whisk the eggs, sugar, salt, and vanilla until light and fluffy. Stream the warm chocolate into the egg mixture, mixing with a rubber spatula until everything is incorporated. Add the filling to the cooled pie crust and bake it for 15 to 18 minutes, or until the top is cracked and dry to the touch. Remove from the oven and cool to room temperature, then refrigerate for 1 hour before adding the peanut mousse.

Make the peanut mousse

• In a large bowl, whisk the heavy cream, confectioners’ sugar, and reishi powder (if using) until it reaches firm stiff peaks and set aside. In a separate large bowl, add the peanut butter and vanilla and stir to loosen up the peanut butter. Add the whipped cream to the peanut butter mixture one large spoonful at a time, folding it gently to combine. Once all the whipped cream has been added, fold the mixture together until no streaks of peanut butter remain and the mixture is light and fluffy. When the pie has chilled, add the peanut mousse on top of the chocolate and smooth it into an even, thick layer. Set in the refrigerator to chill while you make the meringue.

Make the marshmallow meringue

• In a small saucepan, add the sugar and 1/2 cup of water. Bring to a boil, then reduce to a simmer and cook until the sugar has dissolved, 4 minutes. In the clean bowl of a stand mixer fitted with the whisk attachment, add the egg whites and whisk on low speed for 2 minutes. Gradually increase the speed until the egg whites start to foam. Add the vanilla and cream of tartar and whip until soft peaks form, 4 to 5 minutes. Increase the mixer speed to high and carefully add the warm sugar syrup in a thin, even stream. Once all the sugar syrup has been added, continue to whisk until the meringue begins to cool and is bright white and shiny. Transfer the meringue to a pastry bag or sturdy zip-top bag and pipe on top of the peanut mousse. Using a culinary torch (if desired) torch the peaks of the marshmallow meringue and serve.