Lunch: Fizzing Butterbeer Pie

Recipe by Chris Taylor A slice of this whimsical pie will transport you to Hogsmeade.

Ingredients

1 1/2 c. all-purpose flour
1 1/4 tsp. sugar
1/2 tsp. salt
1/8 tsp. baking powder
8 tbsp. unsalted butter, cold, cut into 8 pieces
4 tbsp. vegetable shortening, cold
1 tsp. cider vinegar
1/4 c. water, cold

Instructions

Make 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.
Add the vinegar to the water. Pulse in the water 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.
Roll 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 degrees F. Line the dough with parchment paper and pie weights. Bake for 18 minutes.
Remove the weights and parchment. Continue baking until the crust is golden brown, 5 to 10 minutes more. Allow the crust to cool completely.
Make the Filling: In a small bowl, sprinkle gelatin over 2 tablespoons of milk. Set aside.
In a small saucepan, combine remaining milk, sugar, and salt. Cook over medium heat until the sugar is dissolved. Reduce the heat to medium-low, add white chocolate and butterscotch chips and continue to cook until the chips are completely melted, about 5 minutes.
Add the gelatin mixture, and continue to cook until gelatin is dissolved, about 1 minute.
Pour mixture into a heatproof bowl. Stir in cream soda mix and extract. Let cool at room temperature for 20 minutes.
Beat heavy cream until stiff peaks form. Gently fold whipped cream into cream soda mixture. Pour into pie pan and refrigerate for 1 hour.
Make the Fizzing Butterscotch Topping: Allow melted butterscotch to cool to just warm but still liquid and not thick, about 95 degrees F. Stir in the popping sugar until coated. Spread evenly on a parchment-lined baking sheet.
Allow to cool then break into small pieces. Press the small pieces into the top of the pie in an even layer. Refrigerate until set, at least 3 hours.
Make the Topping: In a medium bowl, beat heavy cream, piping gel, powdered sugar, and cream soda mix until the mixture holds stiff peaks.
Smooth 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.