Ingredients
Scale
- 1 ½ cups graham cracker crumbs
- ½ cup unsalted butter, melted
- 1 cup granulated sugar
- 1 package (3 oz) of gelatin powder
- 1 cup ginger ale
- 1 cup heavy whipping cream
- 2 cups vanilla ice cream
- 1 tsp vanilla extract
- 1 cup butterscotch sauce (for drizzling)
Instructions
- Preheat your oven to 350°F (175°C). Combine graham cracker crumbs and melted butter in a bowl and press into a pie dish. Bake for 10 minutes until golden brown. Allow to cool.
- Dissolve gelatin powder in ginger ale in a separate bowl; let sit for 5 minutes. Whip heavy cream in a large bowl until soft peaks form, then mix in sugar and vanilla, followed by the gelatin mixture until smooth.
- Pour the filling into the cooled pie crust and smooth the top. Refrigerate for at least 4 hours until set.
- For the Butterbeer Whipped Cream, whip cream in a chilled bowl and gradually add butterscotch sauce until stiff peaks form. Top the pie generously with the whipped cream.
Notes
- Leftover pie can be stored in the refrigerator covered for up to 3 days.
- For a festive touch, add sprinkles or edible glitter on top of the whipped cream.
- Can substitute ginger ale with lemon-lime soda or flavored sparkling water.
- For a non-dairy option, use coconut cream or a non-dairy whipped topping.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking and Refrigeration
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 380 Kcal
- Sugar: 30g
- Sodium: 200mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 50mg