Frozen Root Beer Float Pie

Saturday, June 13, 2015
A slice Frozen Root Beer Float Pie covered with sweetened whipped cream topped with a cherry.

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.

Graham Cracker Crumbs in a bowl with sugar and the picture next to it has butter being drizzled into the graham cracker crumbs.

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.

Graham Cracker crumbs mixture being pressed into a pie plate with a silver measuring cup.

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. 

Sugar, flour, and salt mixed together in a large sauce pan with a cup of root beer being poured in.

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.

Root Beer Pudding mixture in a large sauce pan. The root beer is foaming on top of pan.

Bring to a simmer and stir until thickened.

Remove from heat.

Root Beer Float Pie filling being whisked  into egg yolks.

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.

Root Beer Float Pie Filling in a large sauce pan.

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.

 Root Beer Float Pie filling in baked graham cracker crust.

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.

A slice of Frozen Root Beer Float Pie covered with sweetened whipping cream and topped with a cherry on a white plate.

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! 




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Pie, Pie Recipe, Frozen Pie, Root Beer, Root Beer Float Pie, Serena Bakes Simply From Scratch,
American
Yield: 10
Author:

Frozen Root Beer Float Pie

Frozen Root Beer Float Pie

Frozen Root Beer Float Pie will quickly become a summertime favorite! All the flavors of a root beer float in a creamy frozen pie from Serena Bakes Simply From Scratch.
Prep time: 12 H & 20 MCook time: 7 MTotal time: 12 H & 27 M

Ingredients:

Graham Cracker Crust
  • 1 2/3 cup Graham Crackers, Crushed (about 12 whole crackers)
  • 1/4 cup Granulated Sugar
  • 1/2 cup Butter, Melted
Root Beer Float Filling
  • 1/2 cup Granulated Sugar
  • 1/2 cup All-PurposeFlour
  • 1/4 teaspoon Salt
  • 2 1/2 cups Root Beer
  • 1/2 cup Whole Milk
  • 4 whole Egg Yolks, Whisked
  • 1 teaspoon Vanilla Extract
Garnish
  • 2 1/2 cups Sweetened Whipped Cream
  • 10 Maraschino Cherries

Instructions:

Graham Cracker Crust
  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. 
  3. Press graham cracker mixture evenly into the bottom of a 9 inch pie plate. Bake for 7 minutes or until light brown, cool completely.
Root Beer Float Filling
  1. 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.
  2. Bring mixture to a simmer while stirring and cook until thickened.
  3. 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. Pour root beer mixture into baked graham cracker crust and refridgerate until cold.
  6. Freeze pie until frozen about 6-12 hours.
  7. Use a knife run under hot water and dried to slice pie. Serve with sweetenend whip cream and a cherry on top.
Calories
394.34
Fat (grams)
13.67
Sat. Fat (grams)
7.33
Carbs (grams)
65.68
Fiber (grams)
0.64
Net carbs
65.04
Sugar (grams)
57.86
Protein (grams)
4.04
Sodium (milligrams)
877.55
Cholesterol (grams)
102.30
The nutritional information and metric conversions are calculated automatically. I cannot guarantee the accuracy of this data. If this important to you, please verify with your favourite nutrition calculator and/or metric conversion tool.

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Frozen Root Beer Float Pie is the ultimate summertime dessert! So good on a hot day from Serena Bakes Simply From Scratch.

Frozen Root Beer Float Pie will quickly become a summertime favorite! All the flavors of root beer float in a creamy frozen pie from Serena Bakes Simply From Scratch.

9 comments

  1. This will be the next pie I make. Yum!

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  2. Yummy! Your root beer pie looks just amazing!

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  3. I 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!

    ReplyDelete
  4. YUM! It looks perfect and I bet tastes amazing.

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  5. Root 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!

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  6. I love root beer floats, made even better into pie form. Greatest idea ever!

    ReplyDelete
  7. Oh my goodness. You are brilliant! I will be making this soon.

    ReplyDelete

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