Bet Harry wishes this were on the Three Broomsticks menu.
INGREDIENTSFOR THE PIE
2 (14-oz.) refrigerated pie crusts1 1/2 c.
heavy cream1 (3.4-oz.) package
butterscotch instant pudding mix1 1/2 c.
cold milk1/4 c.
FOR THE MARSHMALLOW WHIPPED CREAM
1 c. heavy cream1/2 c.
Preheat oven to 350° and line a baking sheet with parchment paper. Unroll one pie crust and drape over a 9-inch pie plate. Fit crust to plate, crimp edges, and prick bottom all over with a fork. Bake until lightly golden, about 18 minutes. (If crust begins to brown too fast, cover edges with foil halfway through.)
Meanwhile, cut out a lightning bolt shape from second pie crust and place on prepared baking sheet. Bake until lightly golden, 8 to 10 minutes. Let both crusts cool.
In a large bowl using a hand mixer, beat heavy cream until soft peaks form, 6 minutes. In another large bowl, whisk together pudding mix and milk. Let stand until thick, then fold in caramel and whipped cream until combined.
Spoon mixture into cooled pie crust and refrigerate until set, about 3 hours.
MAKE MARSHMALLOW WHIPPED CREAM
In a large bowl using a hand mixer, beat heavy cream until soft peaks form, 6 minutes, then fold in marshmallow creme.
Spread whipped cream on top of pie and place lightning bolt in center. Decorate with gold sprinkles before serving.