Looking to add a bit of magic to your holiday food lineup this year? Ever wonder what would be on the menu in the wizarding world for the holidays? We have and just couldn’t resist making this butterbeer pie to honor the season. With a luscious filling and meringue marshmallow fluff, it’s exactly the kind of magical pie you’re sure to find in the Wizarding World.
Butterbeer is obviously a favorite of witches and wizards and we get it every chance we can in the Wizarding World of Harry Potter at Universal Studios. But when we are at home, we have to rely on our own magic. We’ve made hot butterbeer in the past, and it’s always a treat. So why not try the flavor in a pie?
Creating Harry Potter-inspired treats is always a fun task for us. We have a Harry Potter movie marathon weekend every year in the winter, so we are always trying to think of new ideas! This is one recipe that we will be adding to that list. It’s not too difficult and doesn’t use many ingredients!
What do you need to make butterbeer pie?
Butterbeer pie includes a few different parts. The crust, the filling, and the topping. For the crust, I kept it simple and went with a premade graham cracker crust. I recommend using a stand mixer if possible as you’ll need a whisk attachment. A hand mixer will work as well, as long as you have a whisk attachment available.
For the filling you’ll need just three things:
The topping is where the difficulty lies in this recipe. I chose to top it with an Italian meringue, which isn’t hard but could be a little challenging if you’ve never done one before. I highly recommend reading this recipe if you’ve never made an Italian meringue. This recipe was the basis for my meringue and I just adapted the flavors to my liking. To make an Italian meringue, you’ll need a candy thermometer.
If you’re not feeling up for the challenge of making a meringue, you can always top it with whipped cream or marshmallow fluff. This pie is sweet and the Italian meringue helps balance it out a little bit; so if you’re using marshmallow fluff, be aware it’ll definitely increase the sweetness.
For the Italian meringue you’ll need:
Other toppings for your butterbeer pie:
Tips for making butterbeer pie
This pie is actually pretty easy, but here are a few tips! I chose to use graham cracker crust. This is really a personal choice. I like graham cracker crust for cream pies for added texture, but you are welcome to use any crust you like. Just keep in mind, it is a no-bake pie, so you’ll have to bake your crust prior to making the filling if you choose to stick with a traditional crust.
As I mentioned before, the Italian meringue is not 100% necessary. It’s what I chose because I thought it would be the best topping for this pie. I love Italian meringue because it requires no baking and is the most stable of meringues. And if you whip it long enough, you can get almost a marshmallow-y type of texture. For this recipe, you can use whatever texture of meringue you’d like, and the texture will change as you whisk it longer.
But you can top it with whatever you want based on your tastes! I also chose to torch the meringue, which wouldn’t be an option for some toppings like whipped cream. Feel free to make it your own!
If you choose to make the meringue, please remember to be careful! Hot sugar is well, hot
Butterbeer Pie with Italian Meringue
- One graham cracker crust
- 1 1/2 c. heavy cream
- 1/2 c. butterscotch pudding mix
- 1 tsp butter extract
- 1 c. sugar
- 1/2 c. water
- 4 egg whites
- 1/2 tsp cream of tartar
- 1 tsp butter extract
- 1/2 tsp vanilla extract
- white and gold sprinkles
- caramel sundae topping
- Step 1 For the filling:
- Step 2 Using a mixer with a whisk attachment, whisk together heavy cream, butterscotch pudding mix and 1 tsp butter extract. Whip until well mixed and fluffy.
- Step 3 Spread filling into crust
- Step 4 Place in freezer for 10 mins to help the mixture set.
- Step 5 For the Italian Meringue:
- Step 6 Add 1 c. sugar and 1/2 c. water to a saucepan, stirring occasionally, but only until sugar mixture starts to boil.
- Step 7 Bring to boil and using a candy thermometer, let boil until mixture reaches 240 degrees Fahrenheit
- Step 8 Meanwhile, in a bowl with a whisk attachment, mix egg whites, cream of tartar, vanilla extract and butter extract on medium speed.
- Step 9 Beat until soft peaks are formed, being careful not to overbeat.
- Step 10 Once sugar mixture has reached 240F, slowly add hot sugar to egg white mixture by pouring hot sugar down the side of the bowl while mixer is continuously running on high.
- Step 11 Mix on high until the meringue has reached the desired consistency.
- Step 12 Pipe meringue onto pie
- Step 13 Torch meringue if desired
- Step 14 Add sprinkles and caramel topping
- Step 15 Enjoy!
You can also watch a super quick video of this recipe on our Instagram page to give you a good idea of how it’s made! And if you’re looking for an excuse to add even more Harry Potter into your day, check out our Harry Potter Movie Marathon Web Story for even more recipe ideas. We hope this butterbeer pie brings magic to your holiday season, or whatever season you choose to enjoy it in!