Root Beer Float Frozen Cream Pie

Root Beer Float Cream Pie is so creamy delicious you might want to drink it with a straw, but it is was created to serve as a frozen pie! Talk about win-win! Do you ever have a day when all you really want is a root beer float? If you have saved (or hidden) a slice or two in your freezer, you’re in business. Yes, I said a slice or two, but come on, who’s going to really let a yummy pie like this stay whole? That would not fly at our home. Easier to ask for forgiveness than permission sometimes.

Above is the frozen slice and below is the more thawed soft-serve slice. Both creamy delicious!

We are root beer float snobs here in my home. We will settle for no less than super creamy vanilla ice cream with premium creamy root beer served in a frosted mug. I used an Oregon favorite premium root beer (Crater Lake) but please use what you like. There are a lot of very, very good brewed root beers out there. I also added a good amount of pure vanilla in the whipped cream, all held together with a vanilla wafer cookie crust. Sprinkles make me smile, so I added sprinkles. I should use sprinkles more often, who doesn’t want to smile more?

First step is making part 1 of the filling. In a sauce pan, combine the root beer, milk, sugar, root beer extract, cornstarch; cooking and stirring until it’s thickened. It will foam up at first but then turn a nice dark “root beer” hue. Pop the pie in the fridge and cool thoroughly for part 2.

Next is part 2 is where the magic happens! Whip the heavy cream (with a healthy dose of pure vanilla) and fold into the cooled root beer filling. Pour the filling into the vanilla wafer crust and garnish with extra whipped cream, maraschino cherries and SPRINKLES! Stash it in the freezer for 3 to 4 hours.

To serve frozen, thaw the frozen pie on the counter for 15 to 20 minutes; it will be ever so slightly thawed and easy to slice.

If you prefer the creamier version, let the pie thaw on the counter for about 1 hour. The middle will be a little frozen and surrounded by very creamy outer edges. However, when done, store it back in the freezer. It is a very soft-serve texture and will be difficult to slice and serve straight from the fridge.

Any way you serve/slice it – don’t forget to save the last slice for yourself!

Print Recipe

4 from 1 vote

Root Beer Float Cream Pie

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

• 1 cup favorite premium root beer
• 1/2 cup milk
• 1/2 cup sugar
• 3 tablespoons Clearjel or tapioca starch or flour
• 1-1/2 teaspoons root beer concentrate (sold with extracts in grocery stores)
• 2 cups heavy whipping cream (this is for filling AND topping)
• 3/4 cup powdered sugar
• 1 tablespoon pure vanilla extract
• 1 9-inch prepared 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.