Hope you enjoy.
Root Beer Float Pie
1 Graham Cracker Crust
4-5 tbsp corn starch
3/4 cup sugar
2 tbsp's melted butter
1 1/4 cups half and half
1 cup Root Beer soda
2-3 tsp Root Beer extract
1 tsp vanilla extract
1 tub of whipped topping
1. Take about 18 crackers mashed, and mix with a few tbsp's of sugar (depending on how sweet you like it) and 1/4 cup melted butter. I don't use any sugar, because I use the Cinnamon-Sugar Grahams that already have a nice sprinkling of sugar. When you mix the butter in, if it isn't sticking together, add a tsp or two of water. Press evenly into pie dish, and bake at 350 for 5-7 minutes until bubbly.
2. Mix corn starch and sugar together. Mix milk, soda, and melted butter together while they are still cold (otherwise corn starch will not mix evenly, I always learn this the hard way). Then heat the mixture over medium heat stirring constantly. It will take a few minutes of patiently stirring, wondering if you have wasted money on ingredients, but I promise about 4-5 minutes of stirring, and it will magically thicken right before your eyes. I think our generation is so used to instant pudding, we forgot how the cook and serve pudding works (in fact its almost impossible to find at the store any more).
3. Mix in RB and Vanilla Extract. You add this at the end so the heat does not cook the flavor out. How much RB extract you add depends on your taste, I went for 2 tsps the first time, but I think I might do 3 next time, I like a strong flavor, and it depends on the quality/strength of the extract.
4. Pour the mixture into a cooled crust, and refrigerate until set at least 3 hours. The whipped topping can be added as it is, or if you want another kick of RB flavor, add a 1/2 tsp of RB extract to the whipped topping first, and then add to pie. Garnish with crushed Root Beer Barrels.
5. Eat!
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