Root Beer Float Pie Recipes
ROOT BEER FLOAT PIE
Received this from a Taste of Home email and the description made me sit up and take notice (not to mention the great photo) It stated: "The kind of recipe kids will look back on and always remember and the only appliance needed is the fridge" Well, I'm keeping my 2 grandsons this weekend and I'm going to make it for them as they LOVE root beer floats. The recipe states is Diabetic friendly (I don't know a lot about that to confirm) and uses fat and sugar free - but thinking for my boys I'm going to go all out with the fats and sugar. Prep time does not include chilling. I've been reading some of the reviews on this and a lot of folks seem to have a problem with it setting up; so thinking I'm going to do TWO things, first cut the root beer down to 1/2 cup, AND add 2 teaspoons of root beer extract. I also might try a 3.4 ounce box of pudding instead of the 1.7 sugar free - knowing this will of course change the sugar content.
Provided by Bonnie G 2
Categories Pie
Time 15m
Yield 1 Pie, 8 serving(s)
Number Of Ingredients 6
Steps:
- Set aside and refrigerate 1/2 cup whipped topping for garnish.
- In a large bowl, whisk the root beer, milk and pudding mix for 2 minutes.
- Fold in half of the remaining whipped topping.
- Spread into graham cracker crust.
- Spread remaining whipped topping over pie.
- Refrigerate for at least 8 hours or overnight.
- Dollop reserved whipped topping over each serving.
- Top with a maraschino cherry if desired.
Nutrition Facts : Calories 226.3, Fat 11.2, SaturatedFat 4.8, Cholesterol 0.9, Sodium 200.8, Carbohydrate 29.4, Fiber 0.5, Sugar 21.4, Protein 2.6
ROOT BEER FLOAT PIE
This is the kind of recipe your kids will look back on and always remember. And you don't even need to use an oven. -Cindy Reams, Philipsburg, Pennsylvania
Provided by Taste of Home
Categories Desserts
Time 15m
Yield 8 servings.
Number Of Ingredients 6
Steps:
- Set aside and refrigerate 1/2 cup whipped topping for garnish. In a large bowl, whisk the root beer, milk and pudding mix for 2 minutes. Fold in half the remaining whipped topping. Spread into graham cracker crust., Spread remaining whipped topping over pie. Freeze for at least 8 hours or overnight., Dollop reserved whipped topping over each serving; top with a maraschino cherry if desired.
Nutrition Facts : Calories 185 calories, Fat 8g fat (4g saturated fat), Cholesterol 0 cholesterol, Sodium 275mg sodium, Carbohydrate 27g carbohydrate (14g sugars, Fiber 0 fiber), Protein 1g protein. Diabetic Exchanges
ROOT BEER FLOAT PIE
Provided by Ree Drummond : Food Network
Categories dessert
Time 2h35m
Yield 8 servings
Number Of Ingredients 9
Steps:
- 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!
ROOT BEER FLOAT WHOOPIE PIES
Root Beer Float Whoopie Pies taste just like a Root Beer Float! Perfect for Birthday's, Christmas Cookie Exchanges & April Fool's Day! One of my most requested recipes!
Provided by Janelle
Number Of Ingredients 12
Steps:
- Preheat oven to 350*F
- Prepare a cookie sheet with cooking spray, a baking mat or non-stick foil. Set aside.
- Combine butter and brown sugar and blend until well combined, scraping sides as needed.
- Add eggs and blend well.
- Add baking soda, salt and extract. Blend well.
- Add flour 1/2 cup at a time, mixing between each addition. Scrape sides of bowl as needed.
- Scoop out 1 Tablespoon of dough and roll into a ball. Or use a 1 Tablespoon cookie scoop.
- Place cookie dough on preparing cookie sheet and bake for 8 minutes or until edges are a hint of golden.
- While cookies are baking, prepare a second cookie sheet so they are ready to pop into oven right away.
- Refrigerate dough between batches. If you do not refrigerate the dough, the cookies will be flat as a pancake.
- Remove from oven and let cool on cookie sheet for 5 minutes before moving to a cooling rack.
- Once cookies are 100% cool, make frosting.
- In a medium bowl combine butter, and powdered sugar 1/2 cup at a time blending between each addition.
- Once all of powdered sugar is added, add extract and heavy cream.
- Blend well.
- Spread or pipe a dollop of frosting (1 - 2 Tablespoons) on the bottom of a cookie.
- Take a second cookie and press the bottom of the second cookie onto the frosting of the first cookie.
- Voila! You now have a Whoopie Pie - also known as a sandwich cookie.
- Repeat this process to the rest of the cookies.
ROOT BEER PIE RECIPE BY TASTY
Here's what you need: heavy whipping cream, root beer, milk, vanilla pudding mix, graham cracker crust
Provided by Hannah Williams
Categories Desserts
Yield 8 servings
Number Of Ingredients 5
Steps:
- In one bowl, beat the heavy cream until stiff peaks form. In a separate bowl, mix the root beer, milk, and pudding mix until thick.
- Fold the heavy cream into the pudding mixture.
- Pour into prepared graham cracker crust.
- Freeze for four hours or refrigerate overnight.
- Serve with your favorite topping! (We used whipped cream and sprinkles.)
- Enjoy!
Nutrition Facts : Calories 256 calories, Carbohydrate 29 grams, Fat 15 grams, Fiber 0 grams, Protein 2 grams, Sugar 17 grams
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