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Route 66 Rootbeer Pie

Recipe By: Barbara Polk
Year Submitted: 2017
Winner Third Place


1 1/2 cups crushed pecan sandies cookie crumbs
3 tablespoons brown sugar
6 tablespoons butter

1 cup dark brown sugar
1/4 cup cornstarch
dash salt
2 1/2 cups whole milk
1/2 cup rootbeer
3 egg yolks beaten
1 tablespoons butter
2 teaspoon rootbeer oil
3 teaspoons rootbeer extract
2 cups rootbeer chips (divided)one cup for garnish
1 1/2 cups crushed shortbread cookies for garnish around edges

1 cup heavy whipping cream
1/2 cup powdered sugar
2 drops rootbeer oil


Mix together , spray pie plate with Pam and press in a 9″ pie plate. Let cool.


Combine sugar, cornstarch and salt in medium size saucepan until no lumps. Add milk , rootbeer, and eggs. stir in until all smooth. Cook over medium heat until thick. Remove from heat. Stir in rootbeer oil, extract and butter until smooth.
Stir in 1 cup of rootbeer chips and spoon into crust. Cool in refrigerator.
Whip heavy cream and sugar. add oil. Spread on pie.
Spoon on crushed cookies on crust edge and remaining one cup rootbeer chips. Rootbeer barrel candy in center.