Fizzing Butterbeer Pie

1. Stage

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.

2. Stage

Add 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.

3. Stage

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°. Line the dough with parchment paper and pie weights. Bake for 18 minutes.

4. Stage

Remove the weights and parchment. Continue baking until the crust is golden brown, 8 to 10 minutes more. Allow the crust to cool completely.

5. Stage

Make the Filling: In a small bowl, sprinkle gelatin over 2 tablespoons of milk. Set aside.

6. Stage

In 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.

7. Stage

Add the gelatin mixture, and continue to cook until gelatin is dissolved, about 1 minute.

8. Stage

Pour mixture into a heatproof bowl and stir in cream soda mix and vanilla. Let cool at room temperature for 20 minutes.

9. Stage

Beat heavy cream until stiff peaks form. Gently fold whipped cream into cream soda mixture, then pour into pie pan and refrigerate for 1 hour.

10. Stage

Make 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.

11. Stage

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, 3 hours, or up to overnight.

12. Stage

Make the Topping: In a medium bowl, beat heavy cream, piping gel, powdered sugar and cream soda mix until the mixture holds stiff peaks.

13. Stage

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.