Dr Pepper Pie

We’ve been a little obsessed with Dr Pepper over here lately. From slow-cooked Dr Pepper ribs to our own copycat McDonald’s dirty Dr Pepper, we’re seriously indulging in this warmly spiced cherry-vanilla cola in more ways than just straight from the can. And now, Test Kitchen recipe editor Maggie Knoebel has struck true genius with this Dr Pepper pie, and it may be one of our favorite recipes with soda pop yet.

Our version of Dr Pepper pie has a crunchy graham cracker crust baked with a custardy, creamy Dr Pepper filling. Instead of the fizzy namesake soda, a SodaStream concentrate punches up the flavor significantly without diluting the filling. The fun, summery pie is just waiting for its backyard party debut.

Ingredients for Dr Pepper Pie

• Cream cheese: Soften the cream cheese to room temperature before getting started. Letting it soften before beating it ensures your pie filling is lump-free for a perfectly smooth texture. Cut the block into cubes and let it sit for 30 to 45 minutes.
• Egg yolks: Separate the egg whites from the yolks and store the whites in an airtight container in the fridge for another use, like meringue or egg white omelets. We need only the egg yolks here to create the custardy filling.
• Sweetened condensed milk: Two cans of sweetened condensed milk sweeten the filling and thin the cream cheese. The filling will become silky, velvety and rich.
• Dr. Pete concentrate: The SodaStream brand carries a “Dr. Pete” concentrate that’s similar to Dr Pepper. We like to use the concentrate here since it packs a lot of that well-spiced cherry-cola flavor into the filling without diluting it with too much liquid.
• Graham cracker crust: Grocery stores carry graham cracker crusts in the baking aisle, although you can make your own graham cracker crust right at home.
• Toppings: Our Dr Pepper pie recipe is finished with homemade whipped cream and maraschino cherries. Test Kitchen recipe editor Maggie Knoebel painted a streak of red food coloring into her piping bag before loading it with whipped cream, creating a pretty red stripe in the topping.

Directions

Step 1: Make the filling

Preheat the oven to 325°F. In a large mixing bowl, use a hand mixer or stand mixer to beat the softened cream cheese until it’s completely smooth. Beat in the egg yolks, then use a rubber spatula to scrape down the sides and bottom of the bowl to make sure everything is incorporated.

Beat in the sweetened condensed milk and Dr. Pete soda concentrate. Scrape down the sides one more time, then pour the filling into the crust.

Step 2: Bake and chill

Place the pie on a baking sheet and carefully move it into the preheated oven. Bake the pie until the center is almost set, 22 to 25 minutes.

Let the pie cool completely to room temperature on a wire rack. Cover the pie with storage wrap and refrigerate it until it’s chilled, at least three hours or, ideally, overnight.

Step 3: Add the toppings and serve

In a large bowl, use a hand mixer or stand mixer to beat the heavy whipping cream, confectioners’ sugar and vanilla extract until stiff peaks form. Pipe the homemade whipped cream onto the pie with a piping bag, or spread it over the pie with a mini offset spatula. Garnish the top with maraschino cherries and serve.

Recipe Variations

• Try another crumb crust: There are a lot of other crumb crust ingredients to use besides graham crackers. Go chocolaty with an Oreo crust, make a sweet-and-salty pie with a pretzel crust, or go fully unique with waffle cones.
• Switch up the soda concentrate: Not a fan of Dr Pepper? Try another one of SodaStream’s soda concentrates, like a cola or root beer.
• Play with toppings: Add some flair to your Dr Pepper pie with red sprinkles, crushed Pop Rocks, toasted pecans or crumbled cookies.

How to Store Dr Pepper Pie

Store any leftover Dr Pepper pie in the fridge for up to three days. Keep it well-covered so the filling doesn’t absorb any lingering fridge smells. Know that the crust will get soggy over time, but it will still taste good!

Can you freeze Dr Pepper pie?

Unfortunately, we don’t recommend freezing Dr Pepper pie. A frozen custard filling does not thaw well and will weep and separate, ruining the texture. If you want to make the pie in advance, whip it up the day before the party and keep it covered in the fridge until you’re ready to decorate and serve.

Dr Pepper Pie Tips

How do you cut clean, precise slices of Dr Pepper pie?

To cut clean, precise slices of Dr Pepper pie, first make sure your pie is completely chilled, then run a sharp chef’s knife under hot water. Carefully wipe it dry, then immediately make the first cut. The hot knife should slice cleanly through the custard filling and graham cracker crust, with minimal sticking to the knife, to create a sharp, precise cut. Run the knife under hot water and carefully wipe it dry again, then make the next cut. Repeat until all slices are cut.

How do you serve Dr Pepper pie?

Dr Pepper pie makes a wonderful, shareable barbecue dessert for parties. I love that it’s make-ahead friendly, so it’s ready to go on party day. This pie is best served chilled, so it’s super refreshing and cooling on summer evenings. Pair it with light summer dinners like grilled chicken, peach salad or fish tacos.