Root Beer Float Pie
Ingredients:
- 1 1/2 cups crushed chocolate sandwich cookies
- 1/4 cup unsalted butter, melted
- 2 cups root beer soda
- 1/4 cup granulated sugar
- 2 tablespoons cornstarch
- 3 large egg yolks
- 1 cup heavy cream
- 1 teaspoon vanilla extract
- 1 cup whipped cream (for topping)
- Maraschino cherries (optional, for garnish)
Directions:
1. Preheat the oven to 350°F (175°C).
2. Combine crushed chocolate sandwich cookies and melted butter in a bowl. Press the mixture into the bottom and up the sides of a 9-inch pie dish to form the crust.
3. Bake the crust for 8-10 minutes, then remove from the oven and let cool completely.
4. In a medium saucepan, whisk together granulated sugar and cornstarch.
5. Gradually add root beer soda to the saucepan, whisking constantly until smooth.
6. Cook over medium heat, stirring constantly, until the mixture thickens and comes to a boil.
7. In a separate bowl, lightly beat the egg yolks.
8. Temper the egg yolks by slowly adding a small amount of the hot root beer mixture while whisking constantly.
9. Pour the tempered egg yolks back into the saucepan and cook for an additional 2 minutes, stirring constantly.
10. Remove from heat and stir in vanilla extract. Allow the filling to cool slightly.
11. In a mixing bowl, whip the heavy cream until stiff peaks form.
12. Gently fold the whipped cream into the cooled root beer filling until well combined.
13. Pour the filling into the cooled crust and smooth the top.
14. Refrigerate the pie for at least 4 hours or until set.
15. Before serving, top with additional whipped cream and maraschino cherries if desired.
Prep Time: 20 minutes | Cooking Time: 15 minutes | Total Time: 4 hours 35 minutes
Kcal: 320 kcal | Servings: 8 servings
Tips:
Use chilled root beer for a more refreshing and flavorful filling.
Allow the pie to chill overnight for a firmer texture and enhanced flavors.