Ingredients
2 (14-oz.) refrigerated pie crusts
1 1/2 c. heavy cream
1 (3.4-oz.) package butterscotch instant pudding mix
1 1/2 c. cold milk
1/4 c. caramel
1 c. heavy cream
1/2 c. marshmallow creme
Gold sprinkles
Preparation
Step 1Preheat 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.) Step 2Meanwhile, 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. Step 3In 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. Step 4Spoon mixture into cooled pie crust and refrigerate until set, about 3 hours.
Step 1In a large bowl using a hand mixer, beat heavy cream until soft peaks form, 6 minutes, then fold in marshmallow creme. Step 2Spread whipped cream on top of pie and place lightning bolt in center. Decorate with gold sprinkles before serving.
