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
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
Slowly pour in:
- 2 1/2 cups Root Beer
- 1/2 cup Whole Milk
Bring to a simmer and stir until thickened.
Remove from heat.
Whisk together:
- 4 whole Egg Yolks
- 1/2 cup Thickened Root Beer 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
Creamy Frozen Root Beer Float Pie will quickly become a summertime favorite!
Prep time: PT20MCook 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
- Preheat oven to 375 degrees.
- 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.
- 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.
- 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.
- Stir egg yolk mixture into root beer mixture and return to a simmer. Cook for 2-3 minutes until thickened. Stir in vanilla extract.
- Pour root beer mixture into baked graham cracker crust and refridgerate until cold.
- Freeze pie until frozen about 6-12 hours.
- Use a knife run under hot water and dried to slice pie. Serve with sweetenend whip cream and a cherry on top.
This will be the next pie I make. Yum!
ReplyDeleteYummy! Your root beer pie looks just amazing!
ReplyDeleteOh my, that's some pie.
ReplyDeleteI am so drooling over this perfect summer BBQ frozen pie! Root beer! I never would have thunk it for a pie, but it's perfect!
ReplyDeleteHow fun is this pie!
ReplyDeleteYUM! It looks perfect and I bet tastes amazing.
ReplyDeleteRoot beer floats bring back such great memories for me. My grandpa used to take me to get them at the A&W. I love this!
ReplyDeleteI love root beer floats, made even better into pie form. Greatest idea ever!
ReplyDeleteOh my goodness. You are brilliant! I will be making this soon.
ReplyDelete