Cooking and Serving: 45 minutes | 8 slices pie
Ingredients
1 ½ cups (210 g) all purpose gluten free flour blend | ¾ teaspoon xanthan gum, (omit if your blend already contains it) | ¼ teaspoon baking powder
Description
Prep Time: 25 minutes | Cook Time: 20 minutes | Total Time: 45 minutes | Servings: 8 slices pie
Ingredients
1 ½ cups (210 g) all purpose gluten free flour blend
¾ teaspoon xanthan gum, (omit if your blend already contains it)
¼ teaspoon baking powder
¼ teaspoon kosher salt
6 tablespoons (84 g) unsalted butter, roughly chopped and chilled
⅓ cup cold water, iced (ice cubes do not count in volume measurement) plus
1 ½ tablespoons (9 g) unflavored powdered gelatin
3 tablespoons (1 ½ fluid ounces) water
½ cup (70 g) gum-free gluten free flour blend
½ cup (100 g) granulated sugar
⅛ teaspoon kosher salt
2 ¼ cups (18 fluid ounces) milk
1 ½ cups (12 fluid ounces) root beer soda
5 (125 g) egg yolks, at room temperature
2 tablespoons (28 g) unsalted butter, chopped
2 teaspoons pure vanilla extract
¾ cup (6 fluid ounces) heavy whipping cream, chilled
¼ cup (29 g) confectioners’ sugar
Maraschino cherries, for serving (optional)
Instructions
A close up of root beer float pie
close up of root beer float pie.
The single pastry crust can easily be made way ahead of time, too, and frozen.
raw or even frozen after it’s been baked. If you freeze it raw, bake it right.
from the freezer. If you freeze it baked, allow it to defrost at room.
temperature before pouring in the smooth and creamy root beer float filling.
Gluten Free Root Beer Float Pie, step [‘.
Free Root Beer Float Pie, step.
There are quite a few root beers that are gluten free, but my old-time favorite.
is A&W. I’ve also made the filling for this pie with Hansen’s root beer and.
I think it had a bit more of a root beer flavor
A close up of a slice of root beer pie with cherry on top on white plate.
close up of a slice of root beer pie with cherry on top on white plate.
My kids don’t drink much soda at all, so this is really a special treat for.
them. Want to boost the root beer flavor even more? Add some root beer flavoring.
or root beer concentrate in place of the vanilla extract. Or just serve with a.
tall, frosty glass of root beer. :).
GLUTEN FREE ROOT BEER FLOAT PIE
Prep Time: 25 minutes mins.
Cook Time: 20 minutes mins.
Chilling time: 3 hours hrs.
This gluten free root beer float pie is a light and refreshing pie for a warm,.
summer’s day. With no bake option, too!
Notes
* 1 ½ cups (210 g) all purpose gluten free flour blend
(I highly recommend Cup4Cup; please click thru for full info on appropriate
blends) plus more for sprinkling
* ¾ teaspoon xanthan gum, (omit if your blend already contains it)
* ¼ teaspoon baking powder
* ¼ teaspoon kosher salt
* 6 tablespoons (84 g) unsalted butter, roughly chopped and chilled
* ⅓ cup cold water, iced (ice cubes do not count in volume measurement) plus
* 1 ½ tablespoons (9 g) unflavored powdered gelatin
* 3 tablespoons (1 ½ fluid ounces) water
* ½ cup (70 g) gum-free gluten free flour blend
(omit if your blend already contains it)
* ½ cup (100 g) granulated sugar
* ⅛ teaspoon kosher salt
* 2 ¼ cups (18 fluid ounces) milk
* 1 ½ cups (12 fluid ounces) root beer soda
* 5 (125 g) egg yolks, at room temperature
* 2 tablespoons (28 g) unsalted butter, chopped
* 2 teaspoons pure vanilla extract
* ¾ cup (6 fluid ounces) heavy whipping cream, chilled
* ¼ cup (29 g) confectioners’ sugar
* Maraschino cherries, for serving (optional)
* In a large bowl, place the flour, xanthan gum, baking powder and salt, and
whisk to combine well. Add the chopped and chilled butter, and toss to coat
it in the dry ingredients. Flatten each chunk of butter between your thumb
and forefinger. Add 1/3 cup of water and mix until the dough begins to come
together. Add the remaining water is crumbly. Turn out the dough onto a lightly floured piece of unbleached
parchment paper and press into a disk. Sprinkle the dough lightly with more
flour, and roll it out into a rectangle that is about 1 inch thick, moving
the dough frequently and sprinkling it lightly with flour if it begins to
* Fold the dough over on itself like you would a business letter. Sprinkle the
dough again lightly with flour, and roll out the dough once again into a
rectangle about 1 inch thick. Twice more, remove the top piece of parchment
paper, sprinkle lightly with flour, and fold the dough over on itself like
you would a business letter. This will smooth out the dough and make it quite
easy to handle. Wrap the dough tightly in plastic wrap and place in the
refrigerator to chill.
* Preheat your oven to 425°F. Grease a 9-inch metal pie plate generously and
set aside. Remove the pie dough from the refrigerator. Place on a lightly
floured piece of unbleached parchment paper, dust lightly with flour, and
roll into a 12-inch round, about 3/8-inch thick.
* Roll the pie crust loosely on the rolling pin and then unroll it over the
prepared pie plate. Press the pie crust gently into the bottom and up the
sides of the pie plate and, with kitchen shears, trim the excess crust so
that only 1/4-inch of excess is overhanging the plate. Tuck the 1/4-inch of
excess under itself, and crimp the edge gently all the way around the crust.
Pierce the bottom of the pie crust with the tines of a fork and place the pie
plate in the freezer to chill for 5 minutes.
* Remove the pie plate from the freezer and place a large piece of unbleached
parchment paper in the center of the crust. Place pie weights or dried beans
in a single layer in the center of the pie crust, on top of the paper. Place
in the center of the preheated oven and bake for 8 minutes.
* Remove from the oven and remove the paper and pie weights. Return to the oven
and reduce the oven temperature to 375°F. Continue to bake until the crust is
lightly golden brown all over (8 to 10 minutes more). If you don’t bake the
crust until it is golden brown all over, your pie will have a soggy crust
once it is filled. Remove the pie crust from the oven and allow it to cool
* In a small bowl, place the water, sprinkle the gelatin on top, mix to combine
and allow to sit for about 2 minutes so the gelatin can bloom (it will
swell). In a medium-sized, heat-safe bowl, place the flour blend, sugar and
salt, and whisk to combine well. Add 1/2 cup (4 fl. oz.) of the milk, and
then the egg yolks, whisking to combine after each addition until smooth. Set
* In a medium-sized heavy-bottom saucepan, place the remaining 1 3/4 cups (14
fluid ounces) milk and the root beer, and bring to a simmer over medium-high
heat. Remove the saucepan from the heat and add the hot milk and root beer
mixture to the bowl with the egg mixture in a slow trickle, whisking
constantly to combine.Once all of the hot milk has been added, pour the whole
mixture back into the saucepan and return to the heat. Cook, whisking
constantly, over medium-high heat until thickened enough that the whisk
leaves a visible trail in the mixture as you whisk it (2 to 3 minutes).
* Add the bloomed gelatin and mix to combine well. Remove the pan from the
heat, and add the chopped butter and the vanilla, and stir until the butter
is melted and the mixture is smooth. Pour the filling into the cooled shell
and spread into an even layer. Allow the filling to cool for about 5 minutes.
Cover the pie with plastic wrap, placing the plastic directly on the surface
of the filling to avoid its developing a pudding “skin.” Place in the
refrigerator to chill until set (at least 2 hours and up to 2 days).
MAKE THE TOPPING AND SERVE.
* In the bowl of a stand mixer fitted with a paddle attachment or a large bowl
with a hand mixer, beat the heavy whipping cream and the confectioners’ sugar
on medium-high speed until stiff (but not dry) peaks form (about 3 minutes).
* Remove the plastic wrap from the chilled pie and spread the whipped cream on
top. Slide the pie out of the shell onto a cutting board before slicing with
a wet knife, placing a maraschino cherry on top of each slice and serving.
Instead of a single pastry crust, make a cookie-crumb crust cups (225 g) gluten free crunchy cookie crumbs and 6 tablespoons (84 g) unsalted
butter, melted in a large bowl and mixing until well-combined. Press the mixture
into the bottom and up the sides of a 9-inch springform pan or deep-dish pie
plate. Place the pie plate in the freezer until firm.
Nutrition information is automatically calculated, so should only be used as an