Extra creamy vanilla root beer float pie in a vanilla wafer crust. You could almost drink it with a straw but best served frozen or almost-thawed. Either way it's a win-win for creamy root beer lovers!
Author: Portlandia Pie Lady
Ingredients
Filling & Topping
1cupfavorite premium root beer
1/2cupmilk
1/2cupsugar
3tablespoonsClearjel or tapioca starch or flour
1-1/2teaspoonsroot beer concentrate (sold with extracts in grocery stores)
2cupsheavy whipping cream(this is for filling AND topping)
3/4cuppowdered sugar
1tablespoonpure vanilla extract
19-inchprepared vanilla water crust
Instructions
In a saucepan whisk together root beer soda, sugar, milk, root beer concentrate and starch/thickener of choice.
Cook while whisking over medium-high heat until mixture simmers and thickens, like pudding, total time about 7 to 9 minutes.
Remove from heat and pour mixture into a glass bowl and cover with plastic wrap pushing onto surface. Refrigerate until completely cooled, about 2-3 hours.
In a separate bowl, combine heavy whipping cream, powdered sugar and vanilla. Beat until very stiff peaks form.
Scoop out 2 cups of the whipped cream and fold it into the cooled root beer mixture.
Spread filling into prepared crust and place in freezer for 3 to 4 hours.
To serve frozen, thaw the frozen pie on the counter for 15 to 20 minutes, it will still be frozen and the edges slightly thawed and will slice nicely. If you prefer it softer, which is a little creamier, let the pie thaw on the counter for about 1 hour. It may still have a couple of frozen spots, but it will very creamy. However, when done, you may to store it back in the freezer. It is a very soft-serve creamy texture and may not keeps its shape when serving at a refrigerated state.