Recipe: Root Beer Float Pie
Description: None
Ingredients: [{"text": "18 full graham crackers"}, {"text": "1/2 cup (1 stick) salted butter, melted"}, {"text": "2 cups cold heavy cream"}, {"text": "2/3 cup confectioners' sugar"}, {"text": "1 cup root beer, chilled"}, {"text": "1/4 cup whole milk"}, {"text": "One 3.4-ounce package instant vanilla pudding mix"}, {"text": "2 teaspoons root beer extract"}, {"text": "7 maraschino cherries, stems on"}]
Instructions: For the crust: Preheat the oven to 350 degrees F.
Place the graham crackers in the bowl of a food processor and process until you get fine crumbs. (This can also be done in a large plastic zip-close bag with a rolling pin.) Pour the crumbs into a large bowl. Add the melted butter and stir until evenly mixed.
Press the crumb mixture into a 9-inch pie plate, gently packing them so they're firm and in an even layer. If you go up and over the sides, that is fine. Bake the crust for 5 minutes; let it cool and then chill for 20 minutes.
For the filling: In the bowl of an electric mixer fitted with a whisk attachment, add the cream and confectioners' sugar and whip until firm peaks form.
Meanwhile, in a large bowl, whisk together the root beer, milk, pudding mix and root beer extract until thick, about 2 minutes. Using a rubber spatula, gently fold 2 cups of the whipped cream into the root beer mixture until almost completely blended. Pour the filling over the chilled crust and smooth out with a spatula. Top the pie with the remaining whipped cream.
Garnish with maraschino cherries and chill for at least 2 hours. Enjoy!
