I really love this pie it looks so creamy and delicious .. I love it .. I was so pleased when I came across this recipe on YouTube, I really hope you give it a go
A great weekend dessert to make or maybe you would love to make it for a dinner party either way have a go at making it I just know you will love it
This great recipe has been brought to you by Delish on YouTube , thanks for sharing this recipe with us
Here below is the recipe and video tutorial to watch both from the YouTube channel
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)
