🥧 Root Beer Float Pie 🍦
Ingredients:
For the Crust:
24 chocolate sandwich cookies
5 tablespoons unsalted butter, melted
For the Filling:
1 cup heavy whipping cream, very cold
1 (14 oz) can sweetened condensed milk, chilled
¾ cup root beer (use a classic, robust brand)
1 (3.4 oz) package instant vanilla pudding mix
Optional garnish: Whipped cream, maraschino cherries, and a sprinkle of chocolate shavings
Instructions:
Prepare the Crust: Place the chocolate sandwich cookies (filling included) in a food processor and pulse until they form fine crumbs. Alternatively, place them in a sealed zip-top bag and crush with a rolling pin. Transfer the crumbs to a bowl, pour in the melted butter, and stir until the mixture resembles wet sand.
Form the Crust: Press the crumb mixture firmly and evenly into the bottom and up the sides of a 9-inch pie plate. Use the bottom of a measuring cup to help create a compact, even layer. Place the crust in the freezer while you prepare the filling.
Create the Filling: In the bowl of a stand mixer fitted with the whisk attachment, or using a hand mixer, whip the cold heavy cream on medium-high speed until stiff peaks form. In a separate large bowl, whisk together the chilled sweetened condensed milk, root beer, and instant vanilla pudding mix until smooth and slightly thickened.
Combine: Gently fold the whipped cream into the root beer mixture using a spatula until no white streaks remain, being careful not to deflate the airiness.
Assemble and Freeze: Remove the pie crust from the freezer. Pour the filling into the crust and spread it evenly. Cover the pie loosely with plastic wrap and freeze for a minimum of 6 hours, or until completely firm.
Serve: Let the pie sit at room temperature for 5-10 minutes before slicing to soften slightly for easier serving. Garnish each slice with a dollop of whipped cream, a cherry, and chocolate shavings if desired.
Yields: 8 servings
Prep time: 20 minutes (+ 6 hours freezing time)
Cook time: 0 minutes
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