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Rockin’ Poppin’ Root Beer Float Pie

Recipe By: Christopher Taylor
Year Submitted: 2014
Winner First Place


1-1/2 cups all-purpose flour
1-1/4 teaspoons maple sugar
1/2 teaspoon salt
1/8 teaspoon baking powder
1 stick unsalted butter, cold
1/4 cup Crisco vegetable shortening, cold
1 teaspoon cider vinegar
1/4 cup very cold water
2 oz white chocolate, melted

Root Beer Cream Filling (Layer #1)
1-1/2 teaspoon unflavored gelatin
1/2 cup whole milk, divided
1/4 cup granulated sugar
1/4 teaspoon salt
1/2 cup Ghirardelli white chocolate chips
1/2 cup SodaStream root beer soda mix
1 teaspoon McCormick root beer extract
1 cup heavy cream
5 packs (0.33 oz each) Chocolate Pop Rocks

Root Beer Whipped Cream
1 cup heavy cream
2 Tablespoon powdered sugar
2 Tablespoon piping gel
1/4 teaspoon McCormick root beer extract

Vanilla Whipped Cream
1 cup heavy cream
2 tablespoons powdered sugar
2 tablespoons piping gel
3/4 teaspoon vanilla paste

10 French Vanilla Pirouette cookies
10 maraschino cherries, well drained


For the crust : Mix flour, sugar, salt, and baking powder in the bowl of a food processor. Add butter pieces and pulse until butter is the size of beans. Add the shortening and pulse together until the mixture resembles coarse wet sand and butter pieces are no larger than peas. Add the vinegar to the water. Add 3 tablespoonfuls of the water mixture to the flour mixture and briefly pulse until the water is incorporated. Add the remaining water if the mixture looks dry. Remove the dough from the processor and pat into a 4-inch disc on a sheet of plastic wrap. Wrap tightly and refrigerate for at least 3 hours.
Roll out the pie dough out to a circle large enough to fill a deep dish 9-1/2-inch deep dish pie pan. Line the pan with the rolled crust and crimp the edges as desired. Freeze for 30 minutes. Meanwhile, preheat oven to 425F. Line the dough with parchment paper and pie weights. Bake for 20 minutes. After 20 minutes of baking, remove the weights and parchment. Reduce the oven temperature to 375F and continue baking until the crust is lightly golden brown, 5 to 10 minutes more. Allow the crust to cool completely. Brush bottom and sides with a thin layer of melted chocolate and refrigerate to set before filling.

Root Beer Cream Filling (Layer #1)
For the filling: In a small bowl, sprinkle the gelatin over 2 tablespoons of the milk. Set aside. Combine the remaining milk, sugar, salt, and white chocolate chips. Cook over medium heat until the chips are melted. Add the reserved gelatin mixture, and continue to cook until the gelatin is dissolved, about 1 minute. Stir in the root beer soda mix and extract. Transfer to bowl. Allow to mixture to cool at room temperature for 20 minutes.
Whip the cream until stiff peaks form. Gently fold the whipped cream into the root beer mixture. Refrigerate for 1 hour. Sprinkle the Pop Rocks evenly over the top of the pie. Refrigerate until set, at least 2 more hours before topping with the Root Beer Whipped Cream.

Root Beer Whipped Cream
For the whipped cream: Combine whipping cream and sugar in large bowl. Whip until soft peaks form. Add piping gel and extract. Continue to whip until stiff peaks form. Spread the mixture evenly over the Pop Rocks layer. Refrigerate while preparing the Vanilla Whipped Cream.

Vanilla Whipped Cream
For the vanilla whipped cream: Combine whipping cream and sugar in large bowl. Whip until soft peaks form. Add piping gel and vanilla paste. Continue to whip until stiff peaks form. Decorate the top of the pie, as desired. Garnish before serving.

For the garnish: Trim the cookies to 3-inch lengths. Evenly space cookies and cherries across the top of the pie, allowing one cookie and cherry for each slice. Makes 10 servings.