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- 1 ½ cups crushed graham crackers - ½ cup unsalted butter, melted - 1 cup heavy whipping cream - 1 cup cream soda - 1 cup vanilla ice cream - ½ cup powdered sugar - 1 teaspoon vanilla extract - Optional toppings: Whipped cream, maraschino cherries You need simple, tasty ingredients for this pie. I love using crushed graham crackers for the crust. They bring a sweet crunch that pairs well with the creamy filling. Just melt some unsalted butter and mix it with the crumbs. It gives the crust a rich flavor. Next, we need heavy whipping cream. This is key for a light and fluffy texture. When you whip it, it will become soft peaks. This helps the pie feel airy. Cream soda adds a fun twist. It gives the pie a sweet, fizzy flavor. You can’t have a cream soda pie without vanilla ice cream. It makes the filling rich and creamy. Combine that with powdered sugar and vanilla extract for added sweetness. For decoration, use whipped cream and maraschino cherries. They make the pie look special. Plus, the cherries add a pop of color. This pie is perfect for hot days or any sweet craving. You can find the full recipe in the article to guide you through making this treat. 1. Preheat the oven to 350°F (175°C). This step helps the crust bake evenly. 2. In a mixing bowl, combine 1 ½ cups of crushed graham crackers and ½ cup of melted unsalted butter. Mix well until the crumbs soak up the butter. 3. Press the graham cracker mixture into a 9-inch pie pan. Make sure it’s even on the bottom and sides. 4. Bake the crust for 8-10 minutes. It should be lightly golden. Let it cool completely at room temperature. 1. In a large mixing bowl, beat 1 cup of heavy whipping cream with an electric mixer. Beat until soft peaks form, which takes about 3-5 minutes. 2. In another bowl, mix together 1 cup of cream soda, 1 cup of vanilla ice cream, ½ cup of powdered sugar, and 1 teaspoon of vanilla extract. Whisk until smooth and creamy. 3. Gently fold the whipped cream into the cream soda mixture. Keep folding until no streaks are left. This gives the filling a light and airy texture. 1. Pour the filling into the cooled graham cracker crust. Smooth the top with a spatula for an even finish. 2. Cover the pie with plastic wrap and place it in the freezer. Let it set for at least 4 hours or until firm. This recipe is a fun way to enjoy a frozen treat. For the full recipe, check the details above! Achieving the right texture To get the best texture, beat the heavy cream until soft peaks form. This step is key. A light and airy filling makes the pie delightful. How to properly cool the crust Once you bake the crust, let it cool at room temperature. Cooling it prevents the filling from melting. A warm crust can make your pie soggy. Techniques for folding whipped cream When you fold whipped cream, use a spatula. Gently lift the mixture from the bottom. This keeps air in and makes the pie light. Avoid stirring too hard or too fast. Presentation tips Slice the pie into wedges. Place each slice on a plate with care. Top with extra whipped cream and a cherry. This makes your pie look inviting and fun. Pairing with other desserts This pie goes well with fresh fruit. Consider serving it with berries or sliced bananas. You can also enjoy it with a scoop of vanilla ice cream. Each bite will be a treat! {{image_4}} You can change the taste of your Cream Soda Milkshake Pie in fun ways. Start with ice cream flavors. Instead of vanilla, try chocolate or coffee ice cream. These flavors mix well with cream soda. You can also mix in fruity flavors like strawberry or orange. Each choice gives the pie a new twist. Using flavored cream sodas is another great way to mix things up. Try cherry, grape, or even root beer. Each soda brings its own unique flavor to the pie. Just remember to keep the balance right. You want the flavors to blend well, not clash. If you want to switch the crust, you have options. A chocolate cookie crust adds a rich taste. Just crush chocolate cookies and mix them with melted butter. Press this mixture into your pie pan, and bake it like the graham cracker crust. Nut-based crusts are another choice. Use almonds or pecans for a crunchy texture. Simply grind the nuts and mix them with butter. This crust pairs well with the creamy filling. It adds a nice contrast to the smooth pie. For the full recipe, visit the Cream Soda Milkshake Pie section earlier in this article. To keep your pie fresh, store it in the freezer. Wrap it tightly in plastic wrap. This helps avoid freezer burn and keeps it tasting great. You can also use an airtight container. The pie stays fresh for up to two weeks in the freezer. If you plan to eat it soon, you can keep it in the fridge for up to three days. Just make sure to cover it well. If you have leftover pie, freezing is easy. First, let the pie set in the freezer for at least four hours. Once it’s firm, slice it into pieces. This way, you can take out just what you need. Wrap each slice in plastic wrap. For best results, place the slices in a freezer-safe bag. When you're ready to eat the pie, thaw it in the fridge. This method keeps the texture nice. Allow it to thaw overnight for best flavor. You can also thaw it at room temperature for about 30 minutes. Just be careful not to leave it out too long, or it will get too soft. Can I make this pie ahead of time? Yes, you can make this pie a day before you plan to serve it. Just freeze it after you prepare it. This saves you time on the day of your event. Make sure to cover it well with plastic wrap. What can I substitute for heavy whipping cream? You can use coconut cream or a dairy-free heavy cream as a substitute. Both options will still give you a nice texture. You can also try using whipped topping if you want something simple. Can this pie be turned into individual servings? Absolutely! You can pour the filling into small cups or jars instead of a pie pan. This makes for fun, single servings that are easy to share. Just make sure to adjust the freezing time based on the size of your cups. What is the best way to cut a frozen pie? To cut a frozen pie, use a warm knife. Place the knife in hot water for a few seconds. Wipe it dry and then slice through the pie. This helps make clean cuts without breaking the crust. How long does the pie last in the freezer? The pie can last up to two months in the freezer. Just make sure it is tightly covered to prevent freezer burn. When you're ready to eat it, let it thaw in the fridge for a few hours. This keeps the texture nice and creamy. In summary, you learned to make a Cream Soda Milkshake Pie. We covered ingredients, step-by-step instructions, and helpful tips for success. You now know how to customize the pie with different flavors and crust options. Remember to store it properly to keep it fresh longer. Enjoy experimenting with this fun dessert. Share it with family and friends for smiles all around!

Cream Soda Milkshake Pie

Indulge in the deliciousness of Cream Soda Milkshake Pie with this easy recipe that combines a golden graham cracker crust with a creamy, dreamy filling. Perfect for summer gatherings or a fun dessert at home, this pie is simple to make and a guaranteed crowd-pleaser. With just a few ingredients and easy steps, you can create a delightful treat that everyone will love. Click to discover the full recipe and impress your friends with this refreshing dessert!
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Ingredients
  

1 ½ cups crushed graham crackers

½ cup unsalted butter, melted

1 cup heavy whipping cream

1 cup cream soda

1 cup vanilla ice cream

½ cup powdered sugar

1 teaspoon vanilla extract

Whipped cream for topping

Maraschino cherries for garnish

Instructions
 

Preheat your oven to 350°F (175°C) to prepare for baking the pie crust.

    In a mixing bowl, combine the crushed graham crackers and melted butter. Mix thoroughly until the crumbs are completely coated in butter.

      Press the graham cracker mixture firmly into the bottom and up the sides of a 9-inch pie pan to form an even crust layer.

        Place the crust in the preheated oven and bake for 8-10 minutes, or until it turns lightly golden brown. Once done, remove it from the oven and allow it to cool completely at room temperature.

          While the crust is cooling, take a large mixing bowl and beat the heavy whipping cream using an electric mixer until soft peaks begin to form. This should take about 3-5 minutes.

            In a separate bowl, combine the cream soda, vanilla ice cream, powdered sugar, and vanilla extract. Whisk these ingredients together until the mixture is smooth and creamy.

              Carefully fold the whipped cream into the cream soda mixture using a spatula. Continue folding until no streaks are visible, ensuring a light and airy texture throughout.

                Pour the luscious filling into the cooled graham cracker crust, smoothing the top with a spatula for an even surface.

                  Cover the pie with plastic wrap and place it in the freezer. Allow it to set for a minimum of 4 hours, or until firm.

                    Just before serving, generously top the pie with whipped cream and add maraschino cherries on each slice for a delightful finishing touch!

                      Prep Time: 20 minutes | Total Time: 4 hours 30 minutes | Servings: 8

                        - Presentation Tips: When serving, slice the pie into wedges and place each slice on dessert plates. Top each slice with an extra dollop of whipped cream and a cherry for a visual treat that’s as inviting as it is delicious!