Friday, April 16, 2010

PieDay Friday-Root Beer Float Pie

The flavor of a cold Root Beer Float in the form of a pie, can it get any more fun?! The inspiration from this pie came from my brother-in-law Kevin, and what a great idea it was!

Tips:
  • For the pudding, using half/half or cream helps to thicken the pudding since root beer is being used instead of milk. 
  • Don't use diet root beer, diet soft drinks don't do as well when baking as regular soft drinks. When heated, the aspartame tends to do funny things.
  • For the Whipped Topping, you can also use 2 packets of Dream Whip, 1/4 cup root beer, 1/2 cup half/half and 1/2 teaspoon root beer extract. Prepare with these ingredients according to the directions on the box.
  • Root Beer extract can be found at most grocery stores near the vanilla extracts. It typically comes in a slightly bigger bottle than other flavorings though. If your local grocery store doesn't have it, Wal-Mart does as do many craft stores that have a candy making section.
  • Root Beer Barrel candies can also be found in many grocery stores. Usually in a hanging bag with candies like gummy worms and red hots. You may also find them with Brachs' bulk candy (candy priced by the pound).
  • To crush the Root Beer Barrels, I put about 4 in a plastic bag and hit them with a meat mallet.


Root Beer Float Pie

1 6oz box vanilla pudding mix
1/2 can Root Beer (6 1/2 oz)
1 cup half and half or cream
1 graham cracker pie crust

Whipped Cream Topping

1 cup heavy cream

1/4 cup sugar
1 teaspoon root beer extract

Crushed Root Beer Barrel Candies for Garnish, optional

Combine root beer, half/half, and pudding mix in a large saucepan and bring to a slow boil over medium heat. Whisk continously until thickened. Pour pudding into pie crust and chill.
Meanwhile prepare the Whipped Cream Topping by whipping cream until almost stiff. Add sugar and root beer extract, continue to beat until cream holds peaks. Spoon on top of cooled pie, spreading out to the edges. Garnish with crushed root beer barrel candies if desired. Refrigerate, loosely covered until ready to serve.

5 comments:

Sharon's New Life said...

This sounds yummy!
Happy Friday Follow! I hope you'll check out m blog at http://scfitz1972.blogspot.com
Sharon:)

tara said...

Mm... rootbeer floats! I'm your newest follower from Follow Friday!

Kelly's Lucky You said...

How delicious! We love root beer floats, so I think we would devour this pie.

Anonymous said...

I can't wait to try this - yum! I don't bake very often; so I have a question...after you pour the pudding in the pie crust to chill...how long should it chill before you add the whipped cream?

Thanks much! :)

Pumpkin Tart said...

You should chill the pie about an hour or so. You want the filling cool enough so that it doesn't cause the whipped cream topping to run or "melt".

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