Root Beer Float Pie

Root Beer Float Pie
This Root Beer Float Pie is creamy, dreamy, and ultra delicious! You'll be shocked at how close to a root beer float it tastes! It is sure to bring back childhood memories. An added bonus the calories have been cut down to make this more of a quilt free dessert.
Recipe type: Dessert
  • For the Crust
  • 1½ cups crushed graham cracker crumbs
  • ¼ cup sugar
  • ⅛ teaspoon salt
  • 6 tablespoon butter, melted
  • For the Filling
  • 1 8 oz. container lite frozen whipped topping, thawed
  • ¾ cup cold root beer diet
  • ⅓ cup milk
  • 1 1 oz package sugar-free instant vanilla pudding mix
  • 2 teaspoon Root Beer concentrate, optional
  • whipped cream, for garnish
  1. Preheat oven to 350. Lightly spray a 9-inch pie plate with non-stick cooking spray.
  2. For the Crust
  3. Combine graham cracker crumbs, sugar, and salt in a bowl.
  4. Add in melted butter and stir until graham cracker mixture is coated.
  5. Press mixture into prepared pie plate.
  6. Bake for 8 minutes or until crust just starts to turn light golden brown. Remove to a wire rack to cool completely.
  7. For the Filling
  8. In a large bowl, whisk together root beer, milk, pudding mix, and root beer concentrate for about 5 minutes, or until mixture starts to thicken.
  9. Carefully fold in whipped topping until combined.
  10. Pour mixture into cooled pie crust. Refrigerate for 4 hours or until set.
  11. Top with whipped cream and serve.
Root Beer FloatPie Chocolate SauceThis pie is easily prepared with a pre-made crust and decorated with chocolate sauce or sprinkles for a party. Can also be frozen if not using right away
Nutrition Information
Serving size: 1 piece Calories: 185 Fat: 8 g Saturated fat: 4 g Carbohydrates: 27 g Sugar: 14 g Sodium: 275 mg Protein: 1 g Cholesterol: 0


 Here’s a Video on how this is made.

Ground Beef and Twice-Baked Potato Pie


Ground Beef and Twice-Baked Potato Pie
A simple and hearty meal. It has bacon and cheese what else would want. It's very similar to a shepherd's pie but with the toppings of a loaded baked potato
Serves: 4
Prep time: 
Cook time: 
Total time: 
  • 1 lb. lean (at least 80%) ground beef
  • ¼ cup chopped onion
  • ¼ cup plain bread crumbs or Panko bread crumbs
  • ½ teaspoon dried sage leaves
  • ½ teaspoon salt
  • ¼ teaspoon thyme
  • 1 egg
  • ¼ cup milk
  • 1 package (1 lb. .) refrigerated garlic mashed potatoes
  • 1 cup shredded Cheddar cheese (.)
  • ¼ cup chopped fresh tomato, if desired
  • 2 slices precooked bacon, chopped, if desired
  • 2 medium green onions, chopped (2 tablespoons)
  1. Heat oven to .
  2. In large bowl, mix, onion, bread crumbs, sage, salt and egg, milk until well blended.
  3. Add beef and mix into the crumb mixture.
  4. Press lightly into bottom of ungreased square () glass baking dish.
  5. Spread mashed potatoes evenly over top.
  6. Sprinkle evenly with cheese.
  7. Bake uncovered about 50 minutes or until meat thermometer inserted in center of beef mixture reads .
  8. Sprinkle with tomato, bacon and green onions
bake 2, and freeze one without the cheese and toppings, for a busy day when you need something without the fuss!

This can be made ahead the night before baking. Keep the bacon, green onions, and tomato separate and add right before serving


Southern Steak and Mushroom Pie


Southern Steak and Mushroom Pie
This is very tasty. The name is a misnomer as steak is not an ingredient but instead a chuck roast is used. I have this recipe but have no idea where it originated from and my notes showed I had modified it somewhat.
Serves: 4-6
Prep time: 
Cook time: 
Total time: 
  • 3 pounds chuck roast cut into cubes
  • ¼ cup soy sauce
  • 1 large onion, diced
  • 3 carrots, diced
  • 12 ounces mushrooms, sliced
  • 2 cloves garlic, crushed
  • 2 cups beef stock
  • 1 tablespoon corn starch mixed with
  • 3 tablespoons whole milk
  • salt & pepper to taste
  • 1 egg, beaten
  • 1 cup frozen peas
  • 2 teaspoons smoked paprika
  • 1 teaspoon rosemary
  • 1 teaspoon thyme
  • 1 teaspoon oregano
  • 2 bay leaves
  • 1 sheet of puff pastry, rolled out slightly to seals seams.
  1. Place beef in a large bowl and add the ¼ cup soy sauce let sit for 15 minutes. Brown the beef in batches as to not overcrowd in a Dutch oven. Remove from pot onto a plate and set aside. In the same pot, sauté the onion and carrots until soft (about 10 minutes). Add the mushrooms and garlic and sauté for 5 more minutes before adding the paprika and all the seasonings. Add the beef stock to the pot and then pour your browned beef back in. Stir to combine everything and reduce the heat. Cover the pot and allow the stew to simmer gently for 2-3 hours.
  2. When the meat is fork tender and easy to tear apart, turn the heat up and pour in the corn starch mixture. Allow the sauce to come to a rapid boil while sauce thickens for about 10 minutes.
  3. Preheat the oven to 375 degrees. Divide the beef and mushroom filling between 4-6 ovenproof baking dishes (depending on size). Cut the pastry into squares big enough to cover the dishes, it doesn't have to be perfect. Brush the rim of the dishes with some of the beaten egg then place the pastry on top and pinch the pastry onto the rim. Cut 2 slits into each pie to allow the steam to escape and brush with the rest of the beaten egg. Place in the oven and bake for 25-30 minutes until the pastry is cooked through and golden brown.


Animated Social Media Icons by Acurax Responsive Web Designing Company
Social Media Auto Publish Powered By :©2012 Website by