Butterbeer Pie

Ingredients

Pie

  • 2 Refrigerated Pie Crusts
  • 1 1/2 cups Heavy Cream
  • 3.4 ounce package Butterscotch Instant Pudding Mix
  • 1 1/2 cup Cold Milk
  • 1/4 cup Caramel

Marshmallow Whipped Cream

  • 1 cup Heavy Cream
  • 1/2 cup Marshmallow Creme
  • Gold Spinkles

Directions

  1. Preheat oven to 350F; line a baking sheet with parchment paper; unroll one pie crust; drape over the 9 inch pie plate; fit crust to plate, crimp edges and prick bottom with a fork
  2. Bake until lightly golden, 18 minutes; cover edges with foil if they brown too quickly
  3. In a bowl using a hand mixer, beat heavy cream until soft peaks form, 6 minutes; in another bowl whisk together pudding mix and milk; let stand until thick; fold in caramel and whipped cream until combined
  4. Spoon mixture into cooled pie crust; refrigerate until set, 3 hours
  5. Marshmallow whipped cream: in a bowl using a hand mixer, beat heavy cream until soft peaks form, 6 minutes; fold in marshmallow crème
  6. Spread whipped cream on top of the pie; decorate with gold sprinkles before serving