1/3cup70g plus 2 tablespoons (25g) granulated sugar, divided
2large egg yolks
1cup240ml whole milk
1 1/2cups12 ounces root beer
1cup6 ounces white chocolate, chopped
1teaspoonroot beer concentrate*
1cup240ml heavy whipping cream
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.
*Root beer concentrate can be found at well-stocked grocery stores in the spices and extracts aisle.
Keyword graham cracker crust, maraschino cherry, root beer concentrate