Thursday, June 18, 2015

Root Beer Float Pie

Recipe by Serena Bakes Simply From Scratch 
Creamy Frozen Root Beer Float Pie will quickly become a summertime favorite!
Prep time: PT20M
Cook time: PT7M
Total time: PT12H0M
Yield: 10 Servings
  • 1 2/3 cup Graham Crackers, Crushed (about 12 whole crackers)
  • 1/4 cup Granulated Sugar 
  • 1/2 cup Butter, Melted
  • 1/2 cup  Granulated Sugar 
  • 1/2 cup All-PurposeFlour 
  • 2 1/2 cups Root Beer
  • 1/2 cup Milk
  • 4 whole Egg Yolks, Whisked
  •  For Serving: Sweetenend Whip Cream And Maraschino Cherries
Cooking Directions
  1. Preheat oven to 375 degrees.
  2. In a large bowl add graham cracker crumbs and 1/4 cup sugar, mix until well combined. Drizzle in melted butter and mix well. Press graham cracker mixture evenly into the bottom of a 9 inch pie plate. Bake for 7 minutes or until light brown, cool completely.
  3. In a large saucepan whisk together 1/2 cup sugar and flour until well combined. Slowly pour in root beer and milk to prevent lumps. Bring mixture to a simmer while stirring and cook until thickened. Remove from heat.
  4. Whisk 1/2 cup at a time of cooked root beer mixture into egg yolks until 2 cups of root beer mixture has been added. 
  5. Stir egg yolk mixture into root beer mixture and return to a simmer. Cook for 2-3 minutes until thickened.
  6. Pour root beer mixture into baked graham cracker crust and refridgerate until cold.
  7. Freeze pie until frozen about 6-12 hours.
  8. Use a knife run under hot water and dried to slice pie. Serve with sweetenend whip cream and a cherry on top.

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