Birch Beer Float Pie Recipe

Prepare crust

Preheat the oven to 350°F (175°C). Melt the 6 tbsp butter. In a medium bowl combine graham cracker crumbs, 2 tbsp granulated sugar, and a pinch of salt. Pour melted butter over crumbs and mix with a fork until mixture holds together when pressed.

Form and bake

Press the crumb mixture firmly into the bottom and up the sides of a 9-inch (23 cm) pie dish to form an even crust layer. Bake for 8–10 minutes until set and fragrant. Remove from oven and let cool completely on a wire rack.

Heat dairy

In a medium saucepan, combine 1 cup whole milk and 1 cup heavy cream. Warm over medium heat until steam appears and small bubbles form at the edge (do not boil), about 5 minutes.

Mix yolks and dry ingredients

While milk warms, whisk 4 egg yolks with 2.5 oz (about 50 g) granulated sugar in a heatproof bowl until pale and slightly thickened. Whisk in 2 tbsp cornstarch until smooth.

Temper and thicken

Slowly pour about 1/3 of the hot milk mixture into the yolk mixture in a thin stream while whisking constantly to temper the eggs. Then pour the tempered yolk mixture back into the saucepan with the remaining milk, stirring continuously. Cook over medium-low heat, stirring constantly with a silicone spatula, until mixture thickens and coats the back of a spoon (about 3–5 minutes).

Finish custard

Remove from heat and stir in 2 tbsp unsalted butter and 2 tsp vanilla extract until smooth. If any lumps appear, strain the custard through a fine-mesh sieve into a bowl. Press a piece of plastic wrap directly onto the surface of the custard to prevent a skin and let cool to room temperature, then chill in the refrigerator until fully cold, about 2 hours.

Optional float intensifier

If you want a richer float-like flavor, mash or soften 1 cup vanilla ice cream in a bowl with 1 tbsp light brown sugar until spreadable. Chill briefly so it firms but is still scoopable.

Assemble birch beer layer

Once the custard is cold and the crust is cooled, spoon the chilled vanilla cream custard into the baked crust and smooth the top with an offset spatula. If using the softened vanilla ice cream option, dollop thin scoops of the ice-cream mixture across the custard surface (these will create pockets of float flavor).

Add birch beer

Very slowly pour or gently spoon 12 oz of Foxon Park birch beer over the custard/ice-cream surface — do this gradually to control carbonation and avoid excessive foaming. The birch beer will soak slightly into the top layer and create a light float flavor. If foaming occurs, wait for it to settle before adding more. Once added, refrigerate for 20–30 minutes to let flavors marry and carbonation calm.

Make whipped cream

In a chilled bowl, whip 1 cup heavy cream with 2 tbsp powdered sugar and 1 tsp vanilla extract to medium-stiff peaks (about 2–3 minutes with an electric mixer).

Finish pie

Pipe or spread the whipped cream over the pie, covering the birch beer-exposed surface. Garnish with grated chocolate or chocolate shavings if desired. Return to refrigerator and chill at least 30 minutes more to set everything before serving.

Serve

Slice with a warm, dry knife (run under hot water and wipe dry between cuts for clean slices). Serve chilled. Leftovers keep refrigerated, covered, for up to 2 days; note carbonation will dissipate over time.