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See 5 recipes Download free cookbookRoot Beer Float Cream Pie
Prep Time:30 minCook Time:25 minTotal Time:55 minServings:8Difficulty:Medium
This cream pie translates a root beer float into a clean, sliceable dessert. Root beer is reduced before it enters the custard, concentrating its caramel, wintergreen, and spice notes so they remain distinct against the dairy.
Vanilla wafers reinforce the float’s vanilla side while giving the soft filling a crisp base. The baked crust needs to cool fully before the warm custard is added, which keeps it structured instead of turning crumbly or damp.
The filling is cooked like a stovetop pudding with egg yolks and cornstarch. Whisk continuously once it begins to thicken, then let it bubble for a full minute so each chilled slice holds its shape without becoming rubbery.
Finish the pie with softly whipped vanilla cream shortly before serving. Its light texture is the final float reference and balances the darker root beer layer without needing soda, ice cream, or a drink glass.
Nutrition (per serving)
Calories:430 kcal
Protein:5 g
Carbs:52 g
Fat:23 g
Directions
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1
Pour the flat root beer into a wide saucepan. Bring to a lively simmer over medium heat and cook for 12 to 15 minutes, until reduced to 1 cup. Set aside to cool for 10 minutes.
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2
Heat the oven to 350°F. Stir the vanilla wafer crumbs, melted butter, and 2 tablespoons of the granulated sugar until evenly moistened. Press firmly across the bottom and up the sides of a 9-inch pie plate.
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3
Bake the crust for 9 to 11 minutes, until fragrant and lightly golden at the edges. Transfer to a wire rack and cool completely.
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4
Whisk the remaining granulated sugar, cornstarch, and salt in a medium saucepan. Gradually whisk in the whole milk, reduced root beer, and egg yolks until no dry pockets remain.
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5
Cook over medium heat, whisking constantly, until the custard thickens and begins to bubble. Continue whisking for 1 minute, then remove from the heat and stir in 1 teaspoon vanilla.
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6
Pour the hot custard through a fine-mesh sieve into the cooled crust and smooth the top. Press parchment directly against the filling and refrigerate for at least 5 hours, until cold and firm.
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7
Beat the heavy cream, powdered sugar, and remaining 1 teaspoon vanilla in a chilled bowl until soft peaks hold their shape. Remove the parchment and spread the cream over the chilled filling in loose swirls.
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8
Chill the finished pie for 20 minutes, then slice with a sharp knife wiped clean between cuts. Serve cold and refrigerate leftovers for up to 3 days.
Ingredients
- Root Beer, allowed to go mostly flat:3 cups
- Vanilla Wafer Crumbs:2 cups
- Unsalted Butter, melted:6 tablespoons
- Granulated Sugar, divided:2/3 cup
- Cornstarch:1/4 cup
- Fine Sea Salt:1/4 teaspoon
- Whole Milk:1 1/2 cups
- Large Egg Yolks:4
- Pure Vanilla Extract, divided:2 teaspoons
- Heavy Cream:1 1/2 cups
- Powdered Sugar:3 tablespoons
Tips & Notes
- Use a full-sugar root beer with a bold spice profile; diet soda can make the custard taste thin or leave an aftertaste.
- A wide saucepan speeds the reduction and makes the finished root beer flavor more consistent.
- Do not add whipped cream until the filling is fully cold, or the topping may soften and slide.
