When I made this for my family, I received a knowing look from my husband. He knew how big of a fan I am of the series, and he just wouldn’t stop teasing me about it. However, when I served him a slice of this butterbeer pie, he just kept silent and enjoyed its creamy goodness. Who wouldn’t enjoy this? It’s so creamy, and with just the right amount of butterscotch goodness on it. There is that classic taste of a cream pie, but there is also that kick that it needs to make it a bit more special.
See what our friends over at Delish have to say about this recipe:
“A slice of this whimsical pie will transport you to Hogsmeade.”
Well, eating a slice of this might not literally transport you to that magical place, but it will definitely transport you to dessert heaven. This pie is extremely rich and delicious! You wouldn’t want your family to miss this!
Ingredients
- 1 1/2 c. Gold Medal all-purpose flour
- 1 1/4 tsp. Domino sugar
- 1/2 tsp. Morton salt
- 1/8 tsp. Clabber Girl baking powder
- 8 tbsp. Land O Lakes unsalted butter, cold, cut into 8 pieces
- 4 tbsp. Cirsco vegetable shortening, cold
- 1 tsp. Heinz cider vinegar
- 1/4 c. water, cold
- 1 1/2 tsp. Jell-o unflavored gelatin
- 1/2 c. Borden whole milk, divided
- 1/4 c. Domino granulated sugar
- 1/4 tsp. Morton salt
- 1/4 c. Toll House white chocolate chips
- 1/4 c. Toll House butterscotch chips
- 1/2 c. SodaStream cream soda mix
- 1 tsp. Madagascar vanilla bean paste
- 1 c. Borden heavy cream
- 1/2 c. Great Value butterscotch candy melts (or Toll House butterscotch chips), melted
- 1/2 c. Pop Rocks popping sugar (also sold as popping candy)
- 1 1/2 c. Borden heavy cream
- 3 tbsp. Wilton piping gel
- 3 tbsp. Domino powdered sugar
- 1 tbsp. SodaStream cream soda mix
- 8 oz. Great Value butterscotch candy melts, optional
Instructions
- Make the Crust: In the bowl of a food processor, mix flour, sugar, salt, and baking powder. Pulse in the butter until the pieces are the size of large beans. Pulse in the shortening until mixture resembles coarse, wet sand and there are no pieces larger than peas.
- Add the vinegar to the water. Pulse in the water mixture until incorporated but before a dough ball forms. Remove dough from processor and pat into a 4″ disc on a sheet of plastic wrap. Wrap tightly and refrigerate for at least 3 hours.
- Roll out the pie dough into a circle large enough to fill a 9 1/2″ deep-dish pie pan. Line the pan with the rolled crust and crimp the edges as desired. Freeze for 30 minutes. Meanwhile, preheat oven to 425 degrees F.Line the dough with parchment paper and pie weights. Bake for 18 minutes.
- Remove the weights and parchment. Continue baking until the crust is golden brown, 5 to 10 minutes more. Allow the crust to cool completely.
- Make the Filling: In a small bowl, sprinkle gelatin over 2 tablespoons of milk. Set aside.
- In a small saucepan, combine remaining milk, sugar, and salt. Cook over medium heat until the sugar is dissolved. Reduce the heat to medium-low, add white chocolate and butterscotch chips and continue to cook until the chips are completely melted, about 5 minutes.
- Add the gelatin mixture, and continue to cook until gelatin is dissolved, about 1 minute.
- Pour mixture into a heatproof bowl. Stir in cream soda mix and extract. Let cool at room temperature for 20 minutes.
- Beat heavy cream until stiff peaks form. Gently fold whipped cream into cream soda mixture. Pour into pie pan and refrigerate for 1 hour.
- Make the Fizzing Butterscotch Topping: Allow melted butterscotch to cool to just warm but still liquid and not thick, about 95 degrees F. Stir in the popping sugar until coated. Spread evenly on a parchment-lined baking sheet.
- Allow to cool then break into small pieces. Press the small pieces into the top of the pie in an even layer. Refrigerate until set, at least 3 hours.
- Make the Topping: In a medium bowl, beat heavy cream, piping gel, powdered sugar, and cream soda mix until the mixture holds stiff peaks.
- Smooth the whipped cream over the top of the pie and refrigerate until serving.
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Quick Tip: Served best with a cup of coffee or tea.
Thanks again to Delish for this amazing recipe.
