Ingredients
1 1/2 c. all-purpose flour
1 1/4 tsp. sugar
1/2 tsp. kosher salt
1/8 tsp. baking powder
8 tbsp. butter, cold, cut into 8 pieces
4 tbsp. vegetable shortening, cold
1 tsp. cider vinegar
1/4 c. water, cold
1 1/2 tsp. unflavored gelatin
1/2 c. whole milk, divided
1/4 c. granulated sugar
1/4 tsp. kosher salt
1/4 c. white chocolate chips
1/4 c. butterscotch chips
1/2 c. SodaStream cream soda mix
1 tsp. vanilla bean paste
1 c. heavy cream
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 tbsp. piping gel
3 tbsp. powdered sugar
1 tbsp. SodaStream cream soda mix
8 oz. butterscotch candy melts, optional
Preparation
Step 1Make the Crust: In the bowl of a food processor, mix flour, sugar, salt and baking powder. 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.Step 2Add vinegar to water and pulse in the mixture until incorporated but before a dough ball forms. Remove dough from processor and pat into a 4" disc on a sheet of plastic wrap. Wrap tightly and refrigerate for at least 3 hours.Step 3Roll out the pie dough into a circle large enough to fill a 9 1/2" 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 425°. Line the dough with parchment paper and pie weights. Bake for 18 minutes.Step 4Remove the weights and parchment. Continue baking until the crust is golden brown, 8 to 10 minutes more. Allow the crust to cool completely.Step 5Make the Filling: In a small bowl, sprinkle gelatin over 2 tablespoons of milk. Set aside.Step 6In a small saucepan, combine remaining milk, sugar and salt and cook over medium heat until sugar is dissolved. Reduce heat to medium-low, add white chocolate and butterscotch chips and continue to cook until the chips are completely melted, about 5 minutes.Step 7Add the gelatin mixture, and continue to cook until gelatin is dissolved, about 1 minute.Step 8Pour mixture into a heatproof bowl and stir in cream soda mix and vanilla. Let cool at room temperature for 20 minutes.Step 9Beat heavy cream until stiff peaks form. Gently fold whipped cream into cream soda mixture, then pour into pie pan and refrigerate for 1 hour.Step 10Make the Fizzing Butterscotch Topping: Allow melted butterscotch to cool to just warm but still liquid and not thick, about 95°. Stir in the popping sugar until coated, then spread evenly on a parchment-lined baking sheet.Step 11Allow to cool then break into small pieces. Press the small pieces into the top of the pie in an even layer. Refrigerate until set, 3 hours, or up to overnight.Step 12Make the Topping: In a medium bowl, beat heavy cream, piping gel, powdered sugar and cream soda mix until the mixture holds stiff peaks.Step 13Smooth 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.
Recipe courtesy of Chris Taylor and the American Pie Council.
