Sunday, November 20, 2016

Beerbutter Pie

DIRECTIONS 1. Preheat oven to 350 degrees F. As it heats, 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). Cut out a lightning bolt shape from the second pie crust and place on a baking sheet. Bake until the crust has turned lightly golden, about 8 to 10 minutes. 2. 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 sauce into heavy cream mixture.Pour mixture onto prepared pie crust. Refrigerate until firm, 4 to 5 hours. 3. Make the Marshmallow Whipped Cream: Beat the heavy whipping cream to soft peaks (about 2 to 3 minutes), then fold in the marshmallow creme. Top the pie with marshmallow cream, then decorate with gold sprinkles and the lightning bolt pie crust piece. INGREDIENTS 2 store-bought pie crusts BUTTERBEER FILLING 2 c. heavy cream 1 pkg. instant butterscotch pudding 1 1/2 c. cold milk 1/4 c. caramel sauce MARSHMALLOW WHIPPED CREAM 1 c. heavy cream 1/2 c. marshmallow Fluff Gold sprinkles (for topping pie)

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