Petra and the Beast chef Misti Norris’ entry in the second-annual Piehole Project auction is “a large dumpling pie filled with smaller pork dumplings and surrounded by pork and vegetable dumpling mix.”

This pie will set you back, but it’s for a good cause. Piehole Project funds culinary and hospitality scholarships. To date, the event from Festevents Foundation has raised and funded nearly $40,000 for scholarships.

Bidding is open through Oct. 28, and the highest bid on Norris’ pie Thursday afternoon was $260.

Several more chefs in our neighborhood are participating in the auction as well.

Sean Jett of Humble Pies offers a classic French inspired pie: “Fresh pears poached in local honey and Beaujolais wine. Baked in our classic double crust, served with a lavender Creme Anglaise.”

Jeana Johnson of The Star, a former owner of Good 2 Go Tacos, offers “water pie.”

“This creamy, delicious pie is the epitome of making something from nothing. Depression era sweets have always been a fascination for me, and this pie is a shining example that nothing should ever keep you from satiating a sweet tooth.”

Chef Junior Borges with his Brazilian bonbon pie.

Junior Borges of Meridian based his pie on a traditional Brazilian bonbon, “featuring chocolate cremeux, sweetened condensed milk ganache, chocolate mousse, hazelnut praline and chocolate sprinkles.”

Ricardo Perez and Mark Wootton of Garden Cafe offer a Texas bourbon infused pumpkin pie with a toasted pecan crust.

Graham Dodds of Elm & Good offers a sweet green tomato pie with buttermilk ice cream.

Chef Graham Dodds with his sweet tomato pie with buttermilk ice cream.

Check out all the pies and bid on them here.

The whole thing also culminates in an in-person event Oct. 28.