Frozen Root Beer Float Pie

I've been wanting to share this recipe for Frozen Root Beer Float Pie for quite some time.

It's smooth and creamy with the flavor of a root beer float, what's not to love?

The fillings a simple root beer custard made from scratch poured into a graham cracker crust, frozen and then covered in sweetened whip cream with a cherry on top. 

If that doesn't leave you salivating I don't know what will.

Frozen Root Beer Float Pie is the perfect dessert on a hot day and fairly rich so a thin slice goes far.

We all know that root beer floats are an iconic summer time treat so this fun spin on a summertime favorite is sure to quickly become a cherished favorite recipe recipe.

In a large bowl combine:

• 12 whole Graham Cracker Ground Into Crumbs
• 1/4 cup Sugar

Mix until well combined. Add 1/2 cup Melted Butter, and stir until combined.

Press graham cracker mixture evenly across the bottom and up the sides of the pie plate.

I find a measuring cup works well for pressing the crumbs evenly into the bottom and sides.

Bake crust in a 375 degree oven for 7 minutes or until lightly brown.

Cool completely. 

In a large saucepan stir together:

• 1/2 cup Sugar
• 1/2 cup All-Purpose Flour 
• 1/4 teaspoon Salt

Until well combined.

Slowly pour in: 

• 2 1/2 cups Root Beer
• 1/2 cup Whole Milk 

Stirring to prevent lumps.

Bring to a simmer and stir until thickened.

Remove from heat.

Whisk together: 

• 4 whole Egg Yolks
• 1/2 cup Thickened Root Beer Mixture 

While whisking into the egg yolks add an additional 1 1/2cups Root Beer Filling mixture.

Pour Egg Yolk/Root Beer Mixture into remaining Root Beer Mixture and return to a simmer while stirring. 

Return to heat and cook an additional 2-3 minutes until thickened.

Remove from heat and whisk in 1 teaspoon Vanilla Extract.

Pour root beer pudding mixture into baked graham cracker crust and refrigerate until cold.

Then freeze for 6-12 hours for frozen or pie can be served chilled.

Cover with lightly sweetened whip cream and serve with a cherry on top! 

Run a sharp knife under hot water and dry to make slicing easier.

A fun twist on a classic dessert! 

Frozen Root Beer Float Pie

Recipe by Serena Bakes Simply From Scratch

Creamy Frozen Root Beer Float Pie will quickly become a summertime favorite!

Prep time: PT20M
Cook time: PT7M
Total time: PT12H0M
Yield: 10 Servings
Ingredients

• 1 2/3 cup Graham Crackers, Crushed (about 12 whole crackers)
• 1/4 cup Granulated Sugar
• 1/2 cup Butter, Melted
• 1/2 cup Granulated Sugar
• 1/2 cup All-PurposeFlour
• 1/4 teaspoon Salt
• 2 1/2 cups Root Beer
• 1/2 cup Milk
• 4 whole Egg Yolks, Whisked
• 1 teaspoon Vanilla Extract
• For Serving: Sweetenend Whip Cream And Maraschino Cherries

Cooking Directions

1. Preheat oven to 375 degrees.
2. In a large bowl add graham cracker crumbs and 1/4 cup sugar, mix until well combined. Drizzle in melted butter and mix well. Press graham cracker mixture evenly into the bottom of a 9 inch pie plate. Bake for 7 minutes or until light brown, cool completely.
3. In a large saucepan whisk together 1/2 cup sugar and flour until well combined. Slowly pour in root beer and milk to prevent lumps. Bring mixture to a simmer while stirring and cook until thickened. Remove from heat.
4. Whisk 1/2 cup at a time of cooked root beer mixture into egg yolks until 2 cups of root beer mixture has been added.
5. Stir egg yolk mixture into root beer mixture and return to a simmer. Cook for 2-3 minutes until thickened. Stir in vanilla extract.
6. Pour root beer mixture into baked graham cracker crust and refridgerate until cold.
7. Freeze pie until frozen about 6-12 hours.
8. Use a knife run under hot water and dried to slice pie. Serve with sweetenend whip cream and a cherry on top.