This Root Beer Float Pie is a fun and delicious twist on a classic root beer float, turning it into a creamy and refreshing dessert. It’s a no-bake dessert, perfect for those hot summer days when you don’t want to turn on your oven! Top off a piece of pie with a dollop of whipped cream and a maraschino cherry to replicate that nostalgic flavor and hopefully bring back wonderful memories! If you are looking for an adult version of the classic float, I also have a Dirty Root Beer Float you may want to try!

Root Beer Float Pie on a wooden table with root beer bottles and cherries.
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Ingredients & Substitutions

  • Crust: When combining the graham cracker crumbs with melted butter, make sure each crumb is coated. You don’t want any of that delicious crust to fall apart! I think a vanilla wafer or shortbread crust would also be delicious!

Graham Cracker Crumbs

Pre-Crushed vs Crushing Yourself

The quality of store-bought graham cracker crumbs has changed in the last few years and they seem to be less flavorful and have a different texture. When possible, I recommend the full sheets of honey-flavored graham crackers and crushing them yourself or utilizing a food processor.

  • Root Beer: Make sure the root beer is cold before mixing with the other filling ingredients. It helps the instant vanilla pudding mix set properly. If it is too warm, it may not combine correctly with the pudding mix, resulting in a runny texture rather than a firm, creamy filling. If preferred, you can use diet root beer, but that may alter the sweetness a bit.
  • Milk: I prefer whole milk to help make the filling creamy. You could substitute with 2% or 1%, but it may affect the texture of the filling.
  • Pudding Mix: Look for instant vanilla pudding mix. The dry mix will act as a thickening agent for the pie filling.
  • Root Beer Extract*: I added a tablespoon of root beer extract in the filling. (You can find it in the grocery store aisle with other extracts.) This really brings out the root beer flavor. If you prefer a milder root beer flavor, I suggest using about 2 teaspoons of extract. However, if you want even more, add more! No matter how much you use, I would not leave it out entirely; it does enhance the root beer taste.
  • Whipped Topping: The whipped topping is used in the filling and as a topping. If using homemade whipped cream, make sure it is whipped to stiff peaks before using.
Root Beer Float Pie on a wooden table with root beer bottles and cherries.

What Does Root Beer Float Pie Taste Like?

This pie tastes just like a root beer float! If you love the classic treat, you will like this pie. The root beer flavor definitely stands out, especially with the added root beer extract. It’s easy enough to make and give it a try! Or, enjoy a piece on August 6th, National Root Beer Float Day!

Picking up a piece of Root Beer Float Pie from the pie plate.

Can I Use Other Kinds Of Soda Flavors?

Well, this IS a root beer float pie, but you could experiment with other kinds of soda. Some alternative soda flavors could be cola, orange soda (like an Orange Creamsicle Pie), or cream soda, just to name a few. If using alternative flavors, you will want to use a different extract. For the previous flavors I mentioned, you could use vanilla extract instead of root beer extract.

Piece of Root Beer Float Pie on a white plate with a bite removed and fork resting on the plate.

How To Store Root Beer Float Pie

After serving the root beer float pie, store any leftovers in the freezer, covered with plastic wrap. It will last up to a month.

Root Beer Float Pie on a wooden table with root beer bottles and cherries.

Root Beer Float Pie

Prep Time 10 minutes
Freezing Time 8 hours
Total Time 8 hours 10 minutes
This Root Beer Float Pie is a fun and delicious twist on a classic root beer float, turning it into a creamy and refreshing dessert. It's a no-bake dessert, perfect for those hot summer days when you don't want to turn on your oven! Top off a piece of pie with a dollop of whipped cream and a maraschino cherry to replicate that nostalgic flavor and hopefully bring back wonderful memories!

Ingredients

Crust

Pie

  • ¾ cup (186 g) root beer, cold
  • cup (82 g) whole milk
  • 1 package (3.4 ounces) instant vanilla pudding mix
  • 1 tablespoon root beer extract*
  • 1 container (8 ounces) whipped topping, thawed

Toppings

Instructions

  • To a small bowl, add graham cracker crumbs and melted butter. Mix, ensuring that every crumb is coated with butter.
  • Evenly press the crumbs into the bottom and up the sides of a 9-inch pie pan.
  • In a large bowl, whisk together cold root beer, milk, pudding mix, and root beer extract for about 2-3 minutes, or until the mixture starts to thicken.
  • Whisk in the whipped topping until fully combined.
  • Pour the filling mixture into the pie crust. Smooth the top with a spatula.
  • Freeze the pie for 8 hours, up to overnight.
  • Top with whipped topping before serving.
  • Optionally, garnish with maraschino cherries for a classic root beer float touch.

Notes

*You may want to start with 2 teaspoons of extract if you prefer a milder root beer flavor. Alternatively, you can add more extract for a stronger root beer taste!

Did you make this recipe?

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What the Test Kitchen had to say about this recipe:

Autumn

The root beer flavor really comes through in this pie! I enjoyed the creamy texture and how the root beer extract added that authentic float taste.

Elizabeth

Wow! A bite of this really tastes like a root beer float! I even sensed a little carbonation from the root beer (but that could have been my imagination). It was delicious!

Annabelle

This pie had the classic root beer float vibe in a convenient, no-bake dessert.

Bella

Honestly, I wasn't sure how root beer would work in a pie, but this was surprisingly good! The root beer extract gave it a distinct flavor, and the graham cracker crust held everything together nicely.

Selena

This is a perfect treat for anyone who loves the classic flavors of a root beer float! I loved it all in the graham cracker crust. And, don't forget about the whipped cream and cherry on top!

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Meet Amanda Rettke

Amanda Rettke is the creator of I Am Baker, and the bestselling author of Surprise Inside Cakes: Amazing Cakes for Every Occasion – With a Little Something Extra Inside.Over the course of her 15+ year blogging adventure, she has been featured in and collaborated with the Food Network, New York Times, LA Times, Country Living Magazine, People Magazine, Epicurious, Brides, Romantic Homes, life:beautiful, Publishers Weekly, The Daily Mail, Star Tribune, The Globe and Mail, DailyCandy, YumSugar, The Knot, The Kitchn, and Parade, to name a few.

Reader Comments

  1. I have never seen root beer extract. I assume it would be with the other extracts, but have never seen it.

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