Butterbeer Pie

Steps

Make Pie

1. 1

   Preheat oven to 350 °F (180 °C) and line a baking sheet with parchment paper.

2. 2

   Unroll one pie crust and drape over a 9-inch pie plate. Fit crust to plate, crimp edges, and prick bottom all over with a fork.

3. 3

   Bake the pie crust until lightly golden, about 18 minutes. If the crust begins to brown too fast, cover the edges with foil halfway through the baking time.

   Start 18-minute timer
4. 4

   Meanwhile, cut out a lightning bolt shape from the second pie crust and place it on the prepared baking sheet.

5. 5

   Bake the lightning bolt crust until lightly golden, 8 to 10 minutes. Let both the pie crust and the lightning bolt cool completely.

   Start 10-minute timer
6. 6

   In a large bowl using a hand mixer, beat 1 1/2 cups heavy cream until soft peaks form, about 6 minutes.

   Start 6-minute timer
7. 7

   In another large bowl, whisk together the butterscotch pudding mix and 1 1/2 cups cold milk. Let the mixture stand until thick.

8. 8

   Fold the caramel and the whipped cream into the thickened pudding mixture until combined.

9. 9

   Spoon the mixture into the cooled pie crust and refrigerate until set, about 3 hours.

   Start 3-hour timer

Make Marshmallow Whipped Cream

10. 10

    To make the marshmallow whipped cream, beat 1 cup heavy cream in a large bowl using a hand mixer until soft peaks form, about 6 minutes.

    Start 6-minute timer
11. 11

    Fold the marshmallow creme into the whipped cream.

12. 12

    Spread the marshmallow whipped cream on top of the chilled pie and place the lightning bolt crust in the center.

13. 13

    Decorate with gold sprinkles before serving.