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Fizzing Butterbeer Pie

Recipe By: Christopher Taylor
Year Submitted: 2016
Winner First Place


1-1/2 c. all-purpose flour
1-1/4 tsp. sugar
1/2 tsp. salt
1/8 tsp. baking powder
8 T. unsalted butter, cold, in 8 pieces
4 T. vegetable shortening, cold
1 tsp. cider vinegar
1/4 c. water, cold

Butterbeer Cream Filling
1-1/2 tsp unflavored gelatin
1/2 cup whole milk, divided
1/4 cup granulated sugar
1/4 tsp salt
1/4 cup white chocolate chips
1/4 cup butterscotch chips
1/2 cup SodaStream cream soda mix
1 tsp vanilla bean paste
1 cup heavy cream

Fizzing Butterscotch Topping
1/2 c. butterscotch candy melts (or butterscotch chips), melted
1/2 c. popping sugar (also sold as popping candy)

1-1/2 c. heavy cream
3 T. piping gel
3 T. powdered sugar
1 T. SodaStream cream soda mix
8 oz. butterscotch candy melts, optional


Mix flour, sugar, salt, and baking powder in the bowl of a food processor. 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 the dough from the processor and pat into a 4-inch disc on a sheet of plastic wrap. Wrap tightly and refrigerate for at least 3 hours.
Roll out the pie dough out to a circle large enough to fill a 9-1/2-inch 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 425F.
Line the dough with parchment paper and pie weights. Bake for 18 minutes.
After 18 minutes of baking, remove the weights and parchment. Continue baking until the crust is golden brown, 5 to 10 minutes more. Allow the crust to cool completely.

Butterbeer Cream Filling
In a small bowl, sprinkle the gelatin over 2 tablespoons of the milk. Set aside.
In a small saucepan, combine the remaining milk, sugar, and salt. Cook over medium heat until the sugar is dissolved. Reduce the heat to medium-low, add the white chocolate and butterscotch chips and continue to cook until the chips are completely melted, about 5 minutes.
Add the reserved gelatin mixture, and continue to cook until the gelatin is dissolved, about 1 minute.
Pour the mixture into a heatproof bowl. Stir in the cream soda mix and extract. Allow to mixture to cool at room temperature for 20 minutes.
Whip the cream until stiff peaks form. Gently fold the whipped cream into the root beer mixture. Pour into pie pan. Refrigerate for 1 hour and sprinkle the top of the pie evenly with Fizzing Butterscotch Topping (below).

Fizzing Butterscotch Topping
Allow the melted butterscotch candy melts to cool to just warm but still liquid and not thick, about 95F.
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 tip in an even layer.
Refrigerate until set, at least 3 hours, before topping with the Whipped Cream (below).

Whip the 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.
If desired, melt the candy melts and mold into desired shapes to use for decoration.