Since I was a child I have enjoyed an occasional root beer float! That was often a treat when we were under the weather. Even now at my advancing age I get a craving for one every once in awhile. So when I found a recipe for a Root Beer Float Pie in a magazine I just had to give it a try! It hit the spot in this warm weather. I just made it for a second time. It’s fast and easy to make which is another plus! Try it see if you like it too.
Root Beer Float Pie:
22 cream-filled vanilla sandwich cookies, crushed
1/4 cup salted butter, melted
1 1/2 cups heavy whipping cream, divided
1/2 cup whole milk
1/2 cup root beer ( not diet)
1 ( 3.4 oz.) box vanilla instant pudding mix
1 1/4 tsp. root beer extract
1 tablespoon sugar
In the work bowl of a food processor, place cookies; process until finely ground. Add melted butter, and process until combined. Reserve 2 Tablespoons crumb mixture. Press remaining crumb mixture into the bottom and up sides of a 9-inch buttered pie plate, chill.
In a small bowl, beat 1/2 cup cream with a mixture at high speed until stiff peaks form.
In a large bowl, beat milk, root beer, pudding mix and extract with a mixer at medium speed until thickened, about 2 minutes. Fold in whipped cream. Spread into prepared crust. In a medium bowl, beat sugar and remaining 1 cup cream with a mixer at high speed until stiff peaks form. Spread over pie filling and sprinkle with reserved 2 tablespoons crumb mixture. Refrigerate for at least 8 hours or overnight .
Have a great week!
I'm Kathy Lloyd. I grew up on a farm near Elmore, MN and have lived in Fairmont for over 44 years. I have always loved to cook, even when I was very young. I loved to stay with my Aunt Dorothy during my childhood. She was a great cook and used to give me freedom in the kitchen, teaching me along the way. She made recipes from our Norwegian heritage, along with pies, homemade doughnuts, yeast bread and cinnamon rolls.