Adapted from JIF decadent peanut butter pie
This mysterious pie is not well understood. According to current theories, roughly 70% of this pie is composed of dark nutella. There's a high probability that eating too much of this pie will lead to an excited state of high energy.
Beat together 1 cup Nutella, cream cheese and sugar in large bowl with an electric mixer on medium, until well combined. Gently mix in 3 cups whipped topping until thoroughly combined. Spoon mixture into pie shell. Using a spatula, smooth mixture to edges of pie.
The ingredients should be as well mixed as the early universe, order slowly emerges, and the pie achieves (through decoration) the symmetry of a well-ordered lattice structure. In the end, as we see in the universe, we know that there must be dark matter/nutella supporting the pie structure, even though we can't see it (yet!)
Melt 1/2 cup Nutella in the microwave on HIGH, checking every 15 seconds until it achieves a loose, but not runny, consistency. Spread Nutella over the pie, being careful not to mix the layers.
Spread remaining whipped topping (1 1/2 cups), over Nutella layer, being careful not to mix the two layers.
Melt peanut butter in the microwave on HIGH, checking every 15 seconds until it achieves a loose consistency. Spoon peanut butter into the corner of a Ziplock bag. Cut the corner from the bag and pipe peanut butter onto the pie.
Repeat previous step for the remaning Nutella.
Pie does not need to be cooled to ambient space temperatures of -270°C, but should be refrigerated.
Adapted from Blackberry Balsamic Pie with Walnut Sea Salt Crumble
Mix blackberries, sugars, cornstarch, balsamic and lemon zest in a bowl. Agitate the mixture with a spoon several times to ensure the blackberries are coated.
Mix together oats, walnuts, flour, brown sugar and sea salt in large bowl. Add butter and rub into the mix with your fingertips, pressing the mixture together until it clumps.
Baking & Assembly: Preheat oven to 400°F. Spoon the blackberry filling into the pie crust. Sprinkle topping on top, fully covering the blackberries.
Incubate for 45 to 50 minutes or until filling is bubbling and topping is brown and crisp. Check pie after 25 minutes of baking and cover the edges with foil if the crust or topping seems to be browning too quickly.
Let cool 1 hour before serving.
Adapted from Hayley Parker, The Domestic Rebel
Preheat oven to 350 degrees F.
Lubricate a 9" pie plate with cooking spray. Gently unroll the pie crust to fit into the pan. Crimp the edges; set aside.
Bisect each miniature cupcake and place the cupcake halves into the pie crust. Fill the pie crust to the top.
In a medium bowl, whisk together the melted butter, eggs, sugar, vanilla and vinegar until blended; pour the mixture evenly over the cupcakes.
Incubate for approx. 30-35 minutes at 350°F or until the center is just about set and the tops have lightly browned. Cool completely.
Drizzle the top with chocolate icing and sprinkles.