ROOT BEER FLOAT PIE

Root Beer Float Pie image

Provided by Ree Drummond : Food Network

Categories dessert

Time 2h35m

Yield 8 servings

Number Of Ingredients 9

18 full graham crackers
1/2 cup (1 stick) salted butter, melted
2 cups cold heavy cream
2/3 cup confectioners' sugar
1 cup root beer, chilled
1/4 cup whole milk
One 3.4-ounce package instant vanilla pudding mix
2 teaspoons root beer extract
7 maraschino cherries, stems on

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!