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Root Beer Float Cream Pie Recipe

Root Beer Float Cream Pie Recipe

Learn how to make this homemade Root Beer Float Cream Pie that transforms the classic soda fountain treat into a showstopping dessert! This easy baking recipe features a buttery graham cracker crust, rich root beer-infused pudding, and billowy vanilla whipped cream for the best nostalgic dessert experience.
Difficulty:
Intermediate
Prep Time:
30 mins
Cook Time:
15 mins
Serves:
1 pie (8 slices)
An overhead shot of a perfectly sliced Root Beer Float Cream Pie reveals layers of caramel-colored root beer filling and cloud-like vanilla whipped cream atop a golden graham cracker crust. Soft natural light streams across the pie, highlighting the contrasting textures between the smooth filling and fluffy topping. A vintage soda fountain glass with a classic striped paper straw sits alongside, filled with actual root beer. The pie is presented on a retro mint-green cake stand with condensation droplets visible on the nearby glass, suggesting refreshing coolness. Chocolate shavings and a maraschino cherry garnish the slice, completing this nostalgic dessert's visual appeal.

Ingredients

<ul class="ingredients-main-list"><li class="ingredients-single-item">For the Graham Cracker Crust:</li><li class="ingredients-single-item">200g graham crackers (or digestive biscuits)</li><li class="ingredients-single-item">100g unsalted butter, melted</li><li class="ingredients-single-item">50g granulated sugar</li><li class="ingredients-single-item">1/4 tsp salt</li><li class="ingredients-single-item">For the Root Beer Filling:</li><li class="ingredients-single-item">350ml root beer (not diet)</li><li class="ingredients-single-item">120ml whole milk</li><li class="ingredients-single-item">100g granulated sugar</li><li class="ingredients-single-item">45g cornstarch</li><li class="ingredients-single-item">4 large egg yolks</li><li class="ingredients-single-item">30g unsalted butter</li><li class="ingredients-single-item">2 tsp root beer concentrate or extract</li><li class="ingredients-single-item">1/2 tsp vanilla extract</li><li class="ingredients-single-item">1/4 tsp salt</li><li class="ingredients-single-item">For the Vanilla Cream Topping:</li><li class="ingredients-single-item">400ml heavy cream, cold</li><li class="ingredients-single-item">50g powdered sugar</li><li class="ingredients-single-item">2 tsp vanilla extract</li><li class="ingredients-single-item">For Garnish (optional):</li><li class="ingredients-single-item">Chocolate shavings</li><li class="ingredients-single-item">Maraschino cherries</li></ul>

Equipment

<ul class="equipment-main-list"><li class="equipment-single-item">23cm (9-inch) pie dish</li><li class="equipment-single-item">Food processor</li><li class="equipment-single-item">Medium saucepan</li><li class="equipment-single-item">Whisk</li><li class="equipment-single-item">Stand mixer or electric hand mixer</li><li class="equipment-single-item">Fine-mesh sieve</li></ul>

Directions

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Begin with the graham cracker crust. Preheat your oven to 180°C. In a food processor, pulse the graham crackers into fine crumbs. If you don't have a food processor, place crackers in a sealed bag and crush with a rolling pin. Transfer crumbs to a bowl and mix in sugar and salt, then pour in melted butter. Stir until the mixture resembles wet sand and holds together when pressed.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>Press the crumb mixture firmly and evenly into your pie dish, creating a compact layer on the bottom and up the sides. Use the back of a measuring cup to help pack it down firmly - this prevents a crumbly crust later. Bake for 8-10 minutes until lightly golden and fragrant. The brief baking time toasts the crumbs and helps set the butter, creating a sturdier base. Cool completely on a wire rack.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>For the root beer filling, pour the root beer into a medium saucepan and bring to a simmer over medium heat. Allow it to reduce to about 175ml (this concentrates the flavor significantly). This should take about 10-12 minutes of gentle simmering. Remove from heat and let cool slightly.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>In a medium bowl, whisk together sugar and cornstarch. Add egg yolks and whisk until smooth and pale yellow. Gradually whisk in the milk until fully incorporated. This pre-mixing helps prevent lumps when added to the hot liquid.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Slowly pour the egg mixture into the reduced root beer, whisking constantly. Return the saucepan to medium heat and cook, whisking continuously, until the mixture thickens and begins to bubble. Once it bubbles, continue cooking for 1 minute more (this ensures the cornstarch is fully activated). The mixture should coat the back of a spoon and leave a clear path when you run your finger through it.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Remove from heat and strain through a fine-mesh sieve into a clean bowl to remove any lumps or bits of cooked egg. Immediately whisk in the butter, root beer concentrate, vanilla extract, and salt until smooth. The heat of the pudding will melt the butter, adding richness and a silky texture to your filling.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Press a piece of plastic wrap directly onto the surface of the filling (this prevents a skin from forming) and allow it to cool for 30 minutes at room temperature. Then refrigerate for at least 4 hours or overnight until completely chilled and set. Patience here is crucial - rushing this step could result in a filling that's too soft to slice cleanly.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>When ready to serve, prepare the vanilla cream topping. In a chilled bowl, combine cold heavy cream, powdered sugar, and vanilla extract. Using an electric mixer, beat on medium-low speed until small bubbles form, then increase to medium-high and whip until stiff peaks form. Watch carefully - overbeating will turn your cream grainy or buttery.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Gently spread or pipe the whipped cream over the chilled filling, creating decorative swirls if desired. The contrast between the caramel-colored filling and white cream mimics the classic root beer float appearance. For the complete root beer float experience, garnish with chocolate shavings and maraschino cherries if using.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>For the cleanest slices, chill the completed pie for 1 hour before serving. Use a sharp knife dipped in hot water and wiped clean between cuts. Store any leftovers covered in the refrigerator for up to 3 days, though the crust will gradually soften over time.</li></ol>

FAQs

Find answers to your most pressing questions about this delicious recipe right here.

What ingredients are used in Root Beer Float Cream Pie?

The key ingredients include graham crackers, butter, and sugar for the crust; root beer, milk, cornstarch, and egg yolks for the filling; and heavy cream, powdered sugar, and vanilla extract for the topping. Root beer concentrate adds authentic flavour.

How to cook Root Beer Float Cream Pie at home?

Learn how to cook Root Beer Float Cream Pie by creating three distinct components: bake a graham cracker crust until golden, cook the root beer pudding filling until thickened (reducing the root beer first intensifies the flavour), then chill completely before topping with freshly whipped vanilla cream for that classic float experience.

Can I use regular root beer or should I use a specific brand for the best flavour?

For the most authentic taste, use a premium root beer with strong vanilla notes like A&W, Barq's, or craft varieties. Avoid diet versions as they won't reduce properly. The root beer concentrate/extract is essential for intensifying the nostalgic flavour.

How far in advance can I make this nostalgic cream pie?

You can prepare the crust and filling up to 2 days ahead and store them separately (covered) in the refrigerator. Add the whipped cream topping no more than 24 hours before serving to maintain its fluffy texture. The complete pie keeps for up to 3 days refrigerated.

What's the secret to getting a properly set root beer filling?

The three secrets are: reducing the root beer to concentrate its flavour, ensuring you cook the pudding until it properly bubbles and thickens (the cornstarch needs heat to activate), and allowing adequate chilling time (minimum 4 hours, preferably overnight) for it to set completely.

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This easy baking recipe features a buttery graham cracker crust, rich root beer-infused pudding, and billowy vanilla whipped cream for the best nostalgic dessert experience.", "prepTime": "PT30M", "cookTime": "PT15M", "totalTime": "PT4H45M", "keywords": "root beer float pie, nostalgic dessert, cream pie, soda fountain dessert, summer pie", "recipeYield": "8", "recipeCategory": "Dessert", "recipeCuisine": "American", "nutrition": { "@type": "NutritionInformation", "calories": "375 calories", "carbohydrateContent": "38 g", "proteinContent": "3 g", "fatContent": "24 g", "saturatedFatContent": "14 g", "cholesterolContent": "125 mg", "sodiumContent": "210 mg", "sugarContent": "26 g", "servingSize": "1 slice" }, "recipeIngredient": [ "200g graham crackers (or digestive biscuits)", "100g unsalted butter, melted", "50g granulated sugar", "1/4 tsp salt", "350ml root beer (not diet)", "120ml whole milk", "100g granulated sugar", "45g cornstarch", "4 large egg yolks", "30g unsalted butter", "2 tsp root beer concentrate or extract", "1/2 tsp vanilla extract", "1/4 tsp salt", "400ml heavy cream, cold", "50g powdered sugar", "2 tsp vanilla extract", "Chocolate shavings (optional)", "Maraschino cherries (optional)" ], "recipeInstructions": [ { "@type": "HowToStep", "name": "Prepare Graham Cracker Crust", "text": "Begin with the graham cracker crust. Preheat your oven to 180°C. In a food processor, pulse the graham crackers into fine crumbs. If you don't have a food processor, place crackers in a sealed bag and crush with a rolling pin. Transfer crumbs to a bowl and mix in sugar and salt, then pour in melted butter. Stir until the mixture resembles wet sand and holds together when pressed." }, { "@type": "HowToStep", "name": "Form and Bake Crust", "text": "Press the crumb mixture firmly and evenly into your pie dish, creating a compact layer on the bottom and up the sides. Use the back of a measuring cup to help pack it down firmly - this prevents a crumbly crust later. Bake for 8-10 minutes until lightly golden and fragrant. The brief baking time toasts the crumbs and helps set the butter, creating a sturdier base. Cool completely on a wire rack." }, { "@type": "HowToStep", "name": "Reduce Root Beer", "text": "For the root beer filling, pour the root beer into a medium saucepan and bring to a simmer over medium heat. Allow it to reduce to about 175ml (this concentrates the flavor significantly). This should take about 10-12 minutes of gentle simmering. Remove from heat and let cool slightly." }, { "@type": "HowToStep", "name": "Prepare Custard Base", "text": "In a medium bowl, whisk together sugar and cornstarch. Add egg yolks and whisk until smooth and pale yellow. Gradually whisk in the milk until fully incorporated. This pre-mixing helps prevent lumps when added to the hot liquid." }, { "@type": "HowToStep", "name": "Cook Filling", "text": "Slowly pour the egg mixture into the reduced root beer, whisking constantly. Return the saucepan to medium heat and cook, whisking continuously, until the mixture thickens and begins to bubble. Once it bubbles, continue cooking for 1 minute more (this ensures the cornstarch is fully activated). The mixture should coat the back of a spoon and leave a clear path when you run your finger through it." }, { "@type": "HowToStep", "name": "Finish Filling", "text": "Remove from heat and strain through a fine-mesh sieve into a clean bowl to remove any lumps or bits of cooked egg. Immediately whisk in the butter, root beer concentrate, vanilla extract, and salt until smooth. The heat of the pudding will melt the butter, adding richness and a silky texture to your filling." }, { "@type": "HowToStep", "name": "Chill Filling", "text": "Press a piece of plastic wrap directly onto the surface of the filling (this prevents a skin from forming) and allow it to cool for 30 minutes at room temperature. Then refrigerate for at least 4 hours or overnight until completely chilled and set. Patience here is crucial - rushing this step could result in a filling that's too soft to slice cleanly." }, { "@type": "HowToStep", "name": "Prepare Whipped Cream", "text": "When ready to serve, prepare the vanilla cream topping. In a chilled bowl, combine cold heavy cream, powdered sugar, and vanilla extract. Using an electric mixer, beat on medium-low speed until small bubbles form, then increase to medium-high and whip until stiff peaks form. Watch carefully - overbeating will turn your cream grainy or buttery." }, { "@type": "HowToStep", "name": "Assemble Pie", "text": "Gently spread or pipe the whipped cream over the chilled filling, creating decorative swirls if desired. The contrast between the caramel-colored filling and white cream mimics the classic root beer float appearance. For the complete root beer float experience, garnish with chocolate shavings and maraschino cherries if using." }, { "@type": "HowToStep", "name": "Serve", "text": "For the cleanest slices, chill the completed pie for 1 hour before serving. Use a sharp knife dipped in hot water and wiped clean between cuts. Store any leftovers covered in the refrigerator for up to 3 days, though the crust will gradually soften over time." } ], "aggregateRating": { "@type": "AggregateRating", "ratingValue": "5", "ratingCount": "178" }, "review": [ { "@type": "Review", "author": "Amelia Rodriguez", "datePublished": "2024-06-01", "reviewBody": "This Root Beer Float Cream Pie takes me right back to my childhood! The flavor is spot-on and my entire family devoured it in one sitting. I'll definitely be making this again for our summer gatherings.", "name": "Nostalgic Perfection", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Takashi Yamamoto", "datePublished": "2024-06-05", "reviewBody": "I was skeptical about how well the root beer flavor would come through, but wow! Reducing the root beer really concentrates the flavor. My American friends were impressed that I could recreate this classic taste so authentically.", "name": "Authentic Root Beer Flavor", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Sophia Patel", "datePublished": "2024-06-08", "reviewBody": "Made this for my daughter's birthday party and it was the highlight of the dessert table! The kids were fighting over the last slice. The detailed instructions made it easy to follow even though I'm not an experienced baker.", "name": "Kids' New Favorite", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Lars Nielsen", "datePublished": "2024-06-10", "reviewBody": "I followed the recipe exactly and let it chill overnight as suggested. The flavor was incredible the next day! The contrast between the creamy filling and the crisp crust is divine. Worth every minute of preparation time.", "name": "Better with Patience", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Gabriela Fernandez", "datePublished": "2024-06-12", "reviewBody": "This pie is a showstopper! I served it at a retro-themed dinner party and everyone asked for the recipe. The detailed instructions about reducing the root beer and properly chilling the filling made all the difference. Restaurant quality dessert!", "name": "Impressive Crowd Pleaser", "reviewRating": { "@type": "Rating", "ratingValue": "5" } } ] }
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