Ingredients
Scale
- For the Pie Crust:
- 1 ½ cups graham cracker crumbs
- ¼ cup granulated sugar
- 6 tbsp unsalted butter (melted)
- For the Butterbeer Cream Filling:
- 1 cup whole milk
- 1 cup heavy cream
- 1 tsp vanilla extract
- 1 tsp butter extract (optional, for extra buttery flavor)
- 4 large egg yolks
- ½ cup granulated sugar
- ¼ cup cornstarch
- Pinch of salt
- 2 tbsp unsalted butter (softened)
- For the Butterscotch Swirl:
- ½ cup brown sugar
- ¼ cup unsalted butter
- ¼ cup heavy cream
- ½ tsp vanilla extract
- Pinch of salt
- For Topping:
- Whipped cream or meringue (optional)
- Crushed butterscotch candies or caramel drizzle (for garnish)
Instructions
- Making the Pie Crust: Preheat the oven to 350°F (175°C). In a bowl, mix graham cracker crumbs, sugar, and melted butter until combined. Press the mixture firmly into a pie dish, covering the bottom and sides evenly. Bake for 8–10 minutes or until lightly golden. Let cool completely.
- Preparing the Butterbeer Cream Filling: In a saucepan over medium heat, whisk together milk, heavy cream, vanilla extract, and butter extract. In a separate bowl, whisk egg yolks, sugar, cornstarch, and salt until smooth. Gradually whisk the warm milk mixture into the egg mixture, then return everything to the saucepan. Cook over medium heat, stirring constantly, until thickened (about 5–7 minutes). Remove from heat and stir in softened butter until melted and smooth. Pour half the filling into the cooled crust.
- Adding the Butterscotch Swirl: In a small saucepan, melt brown sugar and butter over medium heat. Stir in heavy cream, vanilla extract, and salt until smooth. Drizzle the butterscotch sauce over the first layer of filling, then gently swirl with a knife or skewer. Top with the remaining filling and smooth the surface. Chill the pie in the refrigerator for at least 4 hours or overnight to set.
- Finishing Touches: Before serving, top with whipped cream or meringue if desired. Garnish with crushed butterscotch candies or a drizzle of caramel sauce for an extra magical touch.
Notes
- For a gluten-free option, use gluten-free graham crackers or a nut-based crust.
- Vegan alternative: Substitute plant-based butter, cream, and egg substitutes like flax eggs or aquafaba.
- Storage tip: Store in the refrigerator for up to 3 days. Add toppings just before serving for optimal texture.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Chilling and Baking
- Cuisine: Harry Potter-Inspired
Nutrition
- Serving Size: 1 slice (1/8th of the pie)
- Calories: 420 kcal
- Sugar: 30 g
- Sodium: 180 mg
- Fat: 24 g
- Saturated Fat: 14 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 120 mg