Root Beer Float Pie

• Refrigerated

  • 3 Eggs, large

• Baking & Spices

  • 2 tbsp Powdered sugar
  • 1/2 tsp Salt
  • 1 tbsp Sugar
  • 1 tsp Vanilla

• Snacks

  • 3/4 cup Gingersnaps
  • 3/4 cup Vanilla wafers

• Drinks

  • 2 cups Your favorite root beer

• Dairy

  • 3 tbsp Butter, unsalted
  • 1 cup Heavy cream

• Other

  • ½ cup brown sugar (light or dark is fine

Found on breadboozebacon.com

Description

Ingredients

• ¾ cup gingersnaps
• ¾ cup vanilla wafers
• ¼ teaspoon salt
• 1 tablespoons sugar
• 3 tablespoons unsalted butter, melted
• 2 cups of your favorite root beer
• 3 large eggs, lightly beaten
• ½ cup brown sugar (light or dark is fine)
• ¼ teaspoon salt
• 1 cup heavy cream
• 2 tablespoons powdered sugar
• 1 teaspoon vanilla

Directions

• Place all the cookies in a food processor and grind until a fine crumb forms (work in batches if needed). Transfer the cookies to a medium mixing bowl and stir in the salt and sugar.
• Add the butter. Use your hands or a rubber spatula to mix the butter and crumbs together. The crumbs should be moist, but not overly wet.
• Pour the crumbs into a 9-inch pie plate and use your hands to press the crust up the sides and flat against the bottom.
• Place the pie plate in the fridge, and preheat your oven to 350 degrees F. (Dont skipping the cooling time!!) Once the oven is ready, place your pie plate in the oven and bake the crust for 10 minutes. Remove from the oven and cool completely on a wire rack.
• While the pie crust is baking, heat a medium saucepan over medium-high heat. Add root beer, and simmer until the liquid is reduced by half (to 1 cup), about 5 to 7 minutes. Remove your pan from the heat and cool the syrup completely. (The root beer concentrate and pie crust usually finishing cooling about the same time for me.)
• In a large mixing bowl, beat together the eggs, sugar, and salt until combined. Mix in the root beer concentrate until everything is well combined. The mixture will be very runny.
• Place the pie plate on a baking sheet, and carefully pour the root beer mixture into the cooled pie crust.
• Bake pie for 22 to 27 minutes, or until the center of the pie will be set, but still slightly wobbly. Remove the pie from the oven and cool completely on a wire rack.
• In a large bowl, whisk together heavy cream, sugar, and vanilla until medium peaks form.
• Spread the whipped cream all over the top of the pie. (I like to leave about a ½-inch space around the edge of the pie so you can see the brown under the whipped cream.)
• Refrigerate until ready to serve, or at least 30 minutes.