Name: Butterbeer Pie
Yield: 12
Ingredients: 2 store-bought pie crusts; FOR THE BUTTERBEER FILLING:; 2 c. heavy cream; 1 package instant butterscotch pudding; 1 1/2 c. cold milk; 1/4 c. Caramel; FOR THE MARSHMALLOW WHIPPED CREAM:; 1 c. heavy cream; 1/2 c. marshmallow crème; Gold sprinkles (for topping pie)

Butterbeer Pie

Tags: Dessert

Yield: 12

Ingredients

2 store-bought pie crusts

FOR THE BUTTERBEER FILLING:

2 c. heavy cream
1 package instant butterscotch pudding
1 1/2 c. cold milk
1/4 c. Caramel

FOR THE MARSHMALLOW WHIPPED CREAM:

1 c. heavy cream
1/2 c. marshmallow crème
Gold sprinkles (for topping pie)

Steps

Preheat oven to 350° and line a 9" pie plate with pastry dough. Crimp edges and bake until lightly golden, 15 to 18 minutes (you may have to cover edges with foil halfway through to keep from burning). Using the second pie crust, cut out a lightning bolt shape and place on a baking sheet. Bake until the crust has turned lightly golden, 8 to 10 minutes.
Make the Butterbeer Filling: In the bowl of a stand mixer with the whisk attachment, beat heavy cream until soft peaks form, about 2 minutes. In a medium bowl, combine pudding mix and milk and whisk to combine. Let stand until thick, then fold pudding and caramel into heavy cream mixture. Pour mixture onto prepared pie crust. Refrigerate until firm, 4 to 5 hours.
Make the Marshmallow Whipped Cream: Beat the heavy whipping cream until soft peaks form, 2 to 3 minutes, then fold in the marshmallow crème. Top the pie with marshmallow cream, then decorate with gold sprinkles and the lightning bolt pie crust piece.