Let’s get a few things straight.
1) I am a Harry Potter girl.
2) I am a dessert girl.
Put those things together, and pun intended, there’s magic.
I don’t even know where I came across this recipe. I think it might be Facebook. I don’t even care. I found it, printed it out, made it, fell in love with it and then, as I often do, put it in a book. If you have been to any Harry Potter amusement park experience, you will probably have tried butterbeer. If you didn’t, you should have. If you go, make that a priority on your agenda. But now, you can eat it in pie form which, as I said, is magic.
Check it out…
- 2 Store-bought Pie Crusts (or one, if you don't feel like decorating)
- 2 cups Heavy Cream
- 1 package Instant Butterscotch Pudding
- 1 1/2 cups Cold Milk
- 1/4 cup Caramel Sauce
- Whipped Topping:
- 1 cup Heavy Cream
- 1/2 cup Marshmallow Fluff
- Gold Sprinkles (for decorating)
How to do it…
- Straight up to start, this pie takes time to set so don’t make it half an hour before you make dinner or you’ll be eating it at midnight. Not that midnight Butterbeer Pie feeding is a bad thing, I just don’t want you to be disappointed. You’ll need about four or five hours for a chillout, so be prepared.
- Now, to start…if your pie crusts are frozen, be sure to get them out in advance, but even if refrigerated, you’ll need to set them out for a good quarter hour so they’re usable without annoying breakage.
- When your crusts are unchilled, start by preheating your oven to 350 degrees Fahrenheit.
- As your oven gets geared up, line a 9” pie plate with the pastry dough. If you wanna get fancy, crimp the edges all pretty, or you could just push them down with the tines of a fork. To avoid the bottom of the crust puffing up or shrinking away during this blind baking, you can either hit it with the tines of the fork in a couple of places or throw in some pie weights if you’ve got ’em. Bake this baby about fifteen minutes, perhaps a few more, until lightly golden. Check it about halfway through cooking time as you don’t want the edges burned. If they start crisping up too much, cover them with little strips of aluminum foil.
- Open up the second pie crust and cut out a lightning bolt shape, making this big enough to set across the top of the pie (in other words, from top to zap, about 7-8”, though obviously it’s not gonna be that wide). Put this on a baking sheet and bake, again until lightly golden, about 8-10 minutes.
- Let these cool for a bit seeing as this is a cold pie. You don’t want to dump the creamy, pudding-y filling into a hot pie crust!
- After you’ve given your crusts some cool time, get down to making the butterbeer filling.
- If you have a standing mixer, use that. If you don’t, get out your hand mixer. Use the whisk attachment to beat the heavy cream until soft peaks form. This should take around two minutes.
- In a medium bowl, put in the pudding mix and milk and whisk to combine. Let this stand for a bit until thick, it shouldn’t take long. After it thickens up, fold the pudding as well as the caramel sauce into heavy cream mixture.
- Pour this goodness into your cooled, prepared pie crust and sock it in the fridge. As I mentioned above, you’ll need to give this time to firm up, around four to five hours.
- When the filling has set, it’s time to make the marshmallow whipped cream. Start by beating the heavy whipping cream to soft peaks in your standing mixer or with a handheld, again, this will take about two to three minutes. Fold in the marshmallow cream/Fluff. When this is done, top the pie with the marshmallow cream. And if you’re getting fancy, decorate it with gold sprinkles and the lightning bolt pie crust piece.
- To be honest, you could go heavy handed on the caramel sauce and the marshmallow fluff if you want a slightly sweeter pie all around. But just as it is, it’s da bomb!
- Cut up, dive in, eat, and if Harry Potter comes to visit you on your first swallow, I’ll be jealous!