This Pie Is Perfect For Any Potterhead
What You Need
For The Pie:
2 14 oz. refrigerated pie crusts
1 1/2 cups heavy cream
1 3.4 oz package butterscotch instant pudding mix
1 1/2 cup cold milk
1/4 cup caramel
For The Marshmallow Whipped Cream:
1 cup heavy cream
1/2 cup marshmallow creme
gold sprinkles for decoration
Butterbeer Pie
What To Do
Preheat your oven to 350 degrees. Line a baking sheet with parchment paper and roll out one of the pie crusts onto a 9 inch pie dish.
Fit the crust onto the dish, crimp the edges as you please and poke holes into the bottom of the crust using a fork in order to prevent air bubbles from forming in the crust. Bake until the crust becomes lightly golden, which should take about 18 minutes. If the crust starts to brown, cover it up with tin foil halfway through.
Cut out a lightening bolt shape from the second pie crust and place it on the prepared baking sheet. Bake until it is golden, about 8 to 10 minutes. Let crust and lightening bolt cool completely.
In a big bowl, beat the heavy cream with a hand mixer until soft peaks begin to form, about 6 minutes. In another bowl, mix together pudding mix with milk with a whisk. Allow the pudding to sit until it thickens and then fold the caramel and whipped cream into the pudding gently until it is all combined.
Spoon the pudding mixture into the pie crust. Place in the fridge until it sets, which should take a minimum of 3 hours.
In another large bowl, beat the heavy cream with a hand mixer until reaching soft peaks, about 6 minutes, and then fold the marshmallow creme in. Spread the whipped cream evenly on top of the pie and then finally the lightening bolt pie crust right in the middle. Sprinkle on the gold sprinkles before serving the pie.
So Simple And Delicious
