Root Beer Float Pie
A delightful fusion of flavors combining root beer, whipped topping, and vanilla pudding in a graham cracker crust, reminiscent of classic root beer floats.
Ingredients
For the crust
- 1.5 cups graham cracker crumbs Opt for finely crushed crumbs for even texture.
- 0.5 cups unsalted butter, melted Let it cool slightly before mixing.
For the filling
- 0.75 cups root beer, cold A good-quality root beer is essential for flavor.
- 1/3 cups whole milk Avoid skim or low-fat for best results.
- 1 package instant vanilla pudding mix Ensure it's the instant kind.
- 1 tablespoon root beer extract Boosts root beer flavor; can substitute with more root beer.
- 1 container whipped topping, thawed (8 ounces) For a richer taste, consider using homemade whipped cream.
- whipped topping for garnish whipped topping A little extra fluff on top for visual appeal.
- maraschino cherries for garnish maraschino cherries Adds the perfect finishing touch.
Instructions
Preparation
- In a small bowl, mix the graham cracker crumbs and melted butter until every crumb is coated.
- Press the mixture into the bottom and up the sides of a 9-inch pie pan.
- In a large bowl, whisk together the cold root beer, milk, pudding mix, and root beer extract for 2-3 minutes until thickened.
- Gently whisk in the thawed whipped topping until fully integrated.
- Pour the filling into the prepared pie crust and smooth the top with a spatula.
- Cover with plastic wrap and freeze for at least 8 hours or overnight.
Serving
- Top with an extra layer of whipped topping and garnish with maraschino cherries before serving.
Notes
Store leftovers tightly wrapped in the freezer for up to a month.