Sure! Here’s a detailed recipe for Root Beer Float Pie, a retro and creamy dessert that brings the flavors of the classic root beer float into a delicious pie form.
Root Beer Float Pie Recipe
Ingredients:
For the Crust:
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1 1/2 cups graham cracker crumbs (about 12-15 graham crackers)
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1/4 cup sugar
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1/2 cup unsalted butter, melted
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Pinch of salt
For the Pie Filling:
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1 cup heavy cream (for whipped cream)
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8 oz (1 package) cream cheese, softened
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1/2 cup powdered sugar
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1/2 cup root beer (not root beer extract, just regular soda)
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1 teaspoon vanilla extract
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1 teaspoon root beer concentrate (optional for stronger flavor)
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1/2 cup sweetened condensed milk
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1 tablespoon unflavored gelatin (this helps the pie hold its shape)
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1 tablespoon cold water
For the Topping:
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1 cup heavy cream (whipped cream)
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1 tablespoon powdered sugar
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Root beer float garnish (optional): a few maraschino cherries and extra root beer for drizzle
Directions:
1. Make the Graham Cracker Crust:
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Preheat your oven to 350°F (175°C).
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In a medium bowl, mix together the graham cracker crumbs, sugar, and a pinch of salt.
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Stir in the melted butter until the mixture resembles wet sand.
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Press the mixture evenly into the bottom and up the sides of a 9-inch pie pan.
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Bake the crust for 10-12 minutes, or until it is golden and set. Remove from the oven and allow it to cool completely while you prepare the filling.
2. Prepare the Gelatin:
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In a small bowl, sprinkle the unflavored gelatin over the cold water and let it sit for about 5 minutes to bloom (absorb the water).
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After it blooms, microwave the gelatin mixture for about 10-15 seconds to melt it completely. Stir to ensure it’s dissolved, then set it aside to cool slightly.
3. Make the Pie Filling:
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In a large mixing bowl, beat the softened cream cheese and powdered sugar with a hand mixer (or stand mixer) on medium speed until smooth and fluffy.
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Gradually add the sweetened condensed milk, root beer, and vanilla extract. Beat until everything is well combined.
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Slowly add the gelatin mixture into the pie filling, mixing continuously so that it integrates evenly.
4. Whip the Cream:
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In a separate bowl, beat the 1 cup of heavy cream until soft peaks form.
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Gently fold the whipped cream into the pie filling mixture until everything is smooth and combined.
5. Assemble the Pie:
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Pour the creamy filling into the cooled graham cracker crust.
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Smooth the top with a spatula.
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Cover the pie and refrigerate for at least 4 hours, but preferably overnight, to allow the pie to set and firm up.
6. Whipped Cream Topping:
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Before serving, whip the remaining 1 cup of heavy cream with the 1 tablespoon of powdered sugar until soft peaks form.
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Spread the whipped cream over the chilled pie.
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Optional: Garnish with maraschino cherries or drizzle some extra root beer syrup for an extra float feel.
Serving:
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Cut into slices and enjoy your creamy, retro-inspired Root Beer Float Pie!
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You can also add a fun garnish of root beer candy bits or crushed ice cream cones for added texture and visual appeal.
Tips:
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If you want the flavor to be more intense, consider adding root beer concentrate to the filling.
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For an even richer pie, you can add some vanilla ice cream into the filling mixture for a smoother texture.
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If you’re having trouble finding root beer concentrate, it’s optional—regular root beer soda is the key flavor ingredient.