Root Beer Float Pie

Step-by-Step Instructions

Now that you have all your ingredients ready, let’s turn this recipe into a reality:

1. Preheat your oven to 350°F (175°C).
2. In a small bowl, sprinkle the gelatin over cold water and let it soften for 5 minutes.
3. Heat 1 cup of root beer in a small saucepan over medium heat until steaming—but don’t let it boil! Remove from heat and dissolve the softened gelatin in the warm root beer mixture.
4. Allow the gelatin-root beer mixture to cool to room temperature.
5. In a mixing bowl, beat the heavy whipping cream, granulated sugar, and vanilla extract until you achieve stiff peaks.
6. Carefully fold the cooled gelatin-root beer mixture and the softened vanilla ice cream into the whipped cream. Be gentle to maintain that wonderful airy consistency!
7. Combine the crushed chocolate sandwich cookies and melted butter in a bowl; mix until the crumbs are evenly coated.
8. Press this cookie mixture firmly into the bottom and up the sides of a 9-inch pie dish to form the crust.
9. Pour the root beer float filling into the crust, smoothing the top with a spatula.
10. Refrigerate the pie for at least 4 hours, or until it is firmly set.
11. Just before serving, garnish with whipped cream and maraschino cherries, if desired.

Best Ways to Enjoy It

To serve this Root Beer Float Pie, slice it into wedges and consider adding a dollop of whipped cream for that classic float feel. Maraschino cherries on top not only add an appealing pop of color but also enhance the nostalgia. Pair it with a scoop of ice cream or serve alongside some fresh fruit to balance the richness.

How to Store & Freeze

Leftover pie can be covered tightly with plastic wrap or aluminum foil and stored in the refrigerator for up to 3 days. If you want to keep it for longer, you can freeze individual slices wrapped in plastic wrap and then in foil, where it will last up to a month. Just make sure to allow it to thaw in the refrigerator for a few hours before serving again.

Helpful Cooking Tips

• Gelatin Tip: Ensuring that the gelatin is fully dissolved in the warm root beer is crucial for the right texture. Make sure it cools properly before mixing with the whipped cream.
• Whipping Cream: Don’t rush the whipping process! Take your time to achieve those stiff peaks, which add a light texture to your filling.
• Chill Time: Don’t skip the chilling step. This allows the flavors to meld and the pie to set properly, making slicing a breeze.

Creative Twists

• Flavor Variations: Experiment with different sodas! Try using cream soda or even a flavored cola for a unique spin.
• Toppings: Add a sprinkle of crushed nuts, chocolate shavings, or even crushed candy bars on top for added texture and flavor.
• Ice Cream Choices: Swap out vanilla ice cream for a different flavor, like chocolate or cherry, to enhance the root beer experience.

Your Questions Answered

How long does this pie take to prepare?
Preparation time is around 20-30 minutes, but don’t forget to set aside at least 4 hours for chilling!

Can I use a premade crust?
Absolutely! A store-bought graham cracker or pie crust can save you time if you’re in a pinch.

Is there a vegan substitute for the gelatin?
Yes! You can use agar-agar as a plant-based alternative, just be mindful of the substitution ratio as it differs from regular gelatin.

By completing this process, you’ll not only present a luscious pie but also bask in the satisfaction of having made something truly special. Enjoy your Root Beer Float Pie!

Root Beer Float Pie

This nostalgic dessert combines the creamy joy of a root beer float in a spectacular pie form, perfect for summer gatherings and celebrations.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 10 minutes mins

Total Time 4 hours hrs 10 minutes mins

Servings: 8 slices

Course: Dessert

Cuisine: American

Calories: 320

Ingredients Method Notes

Ingredients

  

For the crust

• 1.5 cups crushed chocolate sandwich cookies (about 20 cookies)
• 1/4 cup unsalted butter (melted)

For the filling

• 1 cup heavy whipping cream
• 1/2 cup granulated sugar
• 1 teaspoon vanilla extract
• 1.5 cups root beer (divided)
• 3 tablespoons unflavored gelatin
• 1/4 cup cold water
• 1 cup vanilla ice cream (softened)

For the toppings (optional)

• whipped cream (for topping)
• maraschino cherries (for garnish)

Method

 

Preparation

1. Preheat your oven to 350°F (175°C).
2. In a small bowl, sprinkle the gelatin over cold water and let it soften for 5 minutes.
3. Heat 1 cup of root beer in a small saucepan over medium heat until steaming, but don’t let it boil! Remove from heat and dissolve the softened gelatin in the warm root beer mixture.
4. Allow the gelatin-root beer mixture to cool to room temperature.
5. In a mixing bowl, beat the heavy whipping cream, granulated sugar, and vanilla extract until you achieve stiff peaks.

Assembly

1. Carefully fold the cooled gelatin-root beer mixture and the softened vanilla ice cream into the whipped cream.
2. Combine the crushed chocolate sandwich cookies and melted butter in a bowl; mix until the crumbs are evenly coated.
3. Press this cookie mixture firmly into the bottom and up the sides of a 9-inch pie dish to form the crust.
4. Pour the root beer float filling into the crust, smoothing the top with a spatula.
5. Refrigerate the pie for at least 4 hours, or until it is firmly set.
6. Just before serving, garnish with whipped cream and maraschino cherries, if desired.

Notes

Leftover pie can be covered tightly and stored in the refrigerator for up to 3 days. Freeze individual slices wrapped for longer storage. Ensure gelatin is fully dissolved for the right texture.