Root beer lovers, this pie is just for you! It has all the creamy flavor of its namesake, and it’s a great chilled treat for summer gatherings. This recipe is different from most other root beer pie recipes you’ll find online, which use instant pudding in the filling. This version is fully scratch-made, and it’s not too difficult to put together!
The pie crust is simple, especially if you use ready-made graham cracker crumbs. A little butter mixed in holds the crumbs together and makes everything taste just right!
Pat the buttered crumbs into a 9-inch pie dish. You’ll bake the crust for just a short time, which helps firm it.
A full bottle of root beer goes into the filling, and is cooked with a mixture of milk, egg yolks, sugar and corn starch. White chocolate and a little more butter is stirred into the cooked mixture.
At this stage, root beer concentrate is added to the filling. This really brings forth the fizzy flavor of the soda. Most well-stocked grocery stores carry root beer concentrate. You can find it in the aisle with the spices and extracts. If you can’t find it locally, you can find it for purchase online.
The filling is poured into the buttery graham crust and then chilled until firm.
Homemade whipped cream is a must – as well as the all-important cherry on top!
I added chocolate sprinkles and a light dusting of graham cracker crumbs on top of the whipped cream for a little eye appeal. This is optional but it makes the pie look like it came from a fancy bakery.
Everyone who tasted this pie was amazed at its flavor and likeness to an actual root beer float! The filling’s texture is between custard and pudding, and the buttery graham crust is a nice contrast to all the creamy goodness. I can’t wait to serve this at our next summer gathering. It’s a little unexpected and so refreshing!
Root Beer Float Pie
- 9 inch pie plate
- 1 1/2 cups 130g graham cracker crumbs
- 2 tablespoons granulated sugar
- 1/4 teaspoon salt
- 5 tablespoons unsalted butter melted
- 1/3 cup 70g plus 2 tablespoons (25g) granulated sugar, divided
- 1/4 cup 30g cornstarch
- 1/4 teaspoon salt
- 2 large egg yolks
- 1 cup 240ml whole milk
- 1 1/2 cups 12 ounces root beer
- 1 cup 6 ounces white chocolate, chopped
- 2 tablespoons unsalted butter
- 1 teaspoon root beer concentrate*
- 1 cup 240ml heavy whipping cream
- 1 maraschino cherry
- Chocolate sprinkles
- Preheat oven to 375°F.
- To make the crust, combine graham cracker crumbs, granulated sugar, and salt in a large bowl; whisk to combine. Pour in melted butter and stir until mixture resembles wet sand. Press into a 9-inch pie dish. Refrigerate until firm, about 10 minutes. Bake 12 minutes and allow the crust to cool completely.
- To make the filling, whisk together 1/3 cup sugar, cornstarch, and salt in a medium saucepan. Whisk in the egg yolks, milk, and root beer. Place the pan over medium-high heat and whisk constantly until the mixture comes to a boil. Cook the mixture 2-3 minutes more, or until the mixture is thickened and has a pudding-like consistency. Remove the pan from heat and whisk in white chocolate. When chocolate is melted, add butter and whisk until butter is melted. Stir in root beer concentrate. Pour filling into cooled crust and transfer to the refrigerator. Chill until well-set, about 2 hours.
- Combine heavy cream and remaining 2 tablespoons sugar in bowl of an electric mixer fitted with the whip attachment. Beat on high speed until the cream is thick and stiff peaks form. When the pie is set, pipe or spoon whipped cream on top of the pie. Place the maraschino cherry in the center of the pie and top whipped cream with chocolate sprinkles.