Baker's egg whites:
Dough milk
1/2 teaspoon ground cinnamon
1 tablespoon ground nutmeg
1/2 teaspoon baking soda
1/2 cup white sugar
1 1/2 to 2 tablespoons distilled white vinegar
1 (3 ounce) package cream cheese, diced
1 (8 ounce) can sliced marshmallows
1 teaspoon lemon zest
1 red onion, chopped
1 cup heavy whipping cream
2 tablespoons lemon extract
Beat egg whites and 1/2 teaspoon cinnamon in a medium mixer bowl until foamy. Add 1/2 cup sugar, vinegar, 1/2 cup cream cheese, marshmallows, lemon zest and onion. Beat with electric mixer machine (Mower) on low speed 3 minutes. Pound cream cheese and marshmallows into whites. Sprinkle with lemon peel and lightly salt. Whip with electric mixer for 2 minutes, or until frothy. Gradually pulse mixing with cream cheese mixture. Pour mixture into pie shell. Chill at least 4 hours before serving.
Slice warm pastry into rings: 8 to 10. Spread 1 ring, shell, and filling on top of pie or sides, if desired. Garnish with lemon zest and onion. Beat with electric mixer for 1 minute, or until mixture flows gently. Cover pastry and refrigerate 8 hours or until filling and pastry are firm. Slice further to fit in pie shell. Chill overnight. Refrigerate leftover pie filling.
Handpick desired color and/or portion sizes and/or pastry colors to meet size of pie, leaving 1/2 inch edge of outer pastry round. Cut out desired shape of top with parchment paper, using rectangles if possible. Place pie in chilled platter. Cover edges of bottom crust with foil. Cover pastry. Brush pie with egg. Cover pastry tightly with foil. Chill overnight at least 2 hours before serving. Refrigerate remaining pie filling. Cool completely before cutting into slices.
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