Butterbeer Pie Recipe

Preheat oven to 350°F (175°C). In a medium bowl, combine graham cracker crumbs, granulated sugar and salt. Pour in melted butter and stir until mixture resembles damp sand and holds together when pressed.

Press the crumb mixture evenly into the bottom and up the sides of a 9-inch pie pan (or removable-bottom tart pan). Use the bottom of a measuring cup to compact the crust firmly and evenly.

Bake crust for 8–10 minutes until set and beginning to deepen in color. Remove from oven and let cool while preparing the filling. Reduce oven temperature to 325°F (160°C) if you prefer to use oven for final bake; this recipe finishes on the stovetop and chills, so crust can be baked only once.

Warm dairy

In a medium saucepan, combine whole milk and 1 cup heavy cream. Warm over medium heat until just simmering (bubbles form at the edge), then remove from heat.

Temper eggs

In a heatproof bowl, whisk together granulated sugar, cornstarch, egg yolks, vanilla extract, nutmeg and salt until smooth and slightly pale.

Slowly pour about 1/3 of the hot milk mixture into the egg mixture while whisking constantly to temper the yolks. Once combined, gradually whisk in the remaining hot milk mixture until fully incorporated.

Cook custard

Return the full mixture to the saucepan and cook over medium-low heat, stirring constantly with a spatula or whisk and scraping the bottom, until the mixture thickens and comes to a gentle boil — about 4–6 minutes. Continue to boil gently for 30–60 seconds while stirring to activate the cornstarch. Remove from heat.

Off heat, stir in the cubed cold butter one piece at a time, whisking until the butter is fully incorporated and the custard is smooth and glossy.

Stir in pineapple rum, sweet vermouth and Amaro Lucano (or substitute) along with the remaining 1 tbsp heavy cream. Taste and adjust: the alcohol adds flavor but not aggressive booziness; add up to 1 tsp more pineapple rum if you prefer more pineapple note. Keep in mind alcohol will remain in the custard.

Pour the warm custard into the cooled crust, smoothing the top with an offset spatula. Let cool at room temperature for 30 minutes, then cover loosely with plastic wrap and chill in the refrigerator for at least 4 hours or until fully set (overnight preferred).

In a small saucepan over medium heat, combine light brown sugar, 3 tbsp heavy cream and 2 tbsp butter. Stir constantly until sugar dissolves and mixture comes to a simmer. Continue cooking 2–3 minutes until slightly thickened.

Remove from heat and stir in 1/2 tsp vanilla and 1/8 tsp salt. Let cool slightly so the sauce thickens to a pourable but not runny consistency. Drizzle over the chilled pie just before serving.

Shortly before serving, whip 3 tbsp heavy cream with 1 tbsp powdered sugar and 1/4 tsp vanilla to soft peaks using a hand mixer or whisk. Dollop or pipe the whipped cream around the pie or in the center.

Sprinkle the pie lightly with the 1/8 tsp fine sea salt (saline finish) to heighten sweetness and flavor. Add toasted barley or crushed shortbread and pineapple zest if using for extra texture and aroma.

For serving, slice with a warm knife (wipe blade between cuts) and serve chilled. Store leftovers covered in refrigerator for up to 3 days.