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Root Beer Float Pie

A delightful twist on the classic root beer float, this creamy pie combines vanilla pudding and root beer in a graham cracker crust, perfect for family gatherings and summer barbecues.
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Prep Time 15 minutes
Total Time 8 hours
Servings: 8 pieces
Course: Dessert
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

Crust
  • 1.5 cups graham cracker crumbs For a fresh taste, you can crush your own using a food processor.
  • 0.5 cup unsalted butter, melted Make sure it’s at room temperature before mixing.
Filling
  • 0.75 cup root beer, cold I recommend A&W or Barq's for that classic flavor.
  • 0.33 cup whole milk Can be substituted with almond milk if lactose-free.
  • 1 package instant vanilla pudding mix Opt for a brand like Jell-O for reliable results.
  • 1 tablespoon root beer extract This enhances the pie's flavor, making it extra special.
  • 1 container whipped topping, thawed You can also use homemade whipped cream for added richness.
  • 1 cup whipped topping, for garnish
  • 4 pieces maraschino cherries, for garnish

Method
 

Preparation
  1. In a small bowl, add the graham cracker crumbs and melted butter. Mix until every crumb is coated.
  2. Press the crumb mixture into the bottom and up the sides of a 9-inch pie pan evenly.
Make the Filling
  1. In a large bowl, whisk together the cold root beer, milk, pudding mix, and root beer extract for 2-3 minutes until it thickens.
  2. Gently whisk in the thawed whipped topping until everything is combined and there are no lumps.
Assemble the Pie
  1. Pour the filling into the prepared pie crust and smooth out the top with a spatula.
  2. Place the pie in the freezer for 8 hours or preferably overnight.
  3. Before serving, top with additional whipped topping and optional maraschino cherries.

Notes

For added crunch, sprinkle crushed nuts on top of the whipped topping before serving. Make sure not to skip the freezing step! The pie is best served frozen.