Root Beer Float Pie
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!
Servings: 8 pieces
Calories: 323kcal
Ingredients
Crust
- 1 ½ cups (126 g) graham cracker crumbs, about 10-12 crushed graham cracker sheets
- ½ cup (1 stick / 113 g) unsalted butter, melted
Pie
- ¾ cup (186 g) root beer, cold
- ⅓ 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
- whipped topping, for garnish
- maraschino cherries, for garnish
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!
Nutrition
Serving: 1piece (without toppings) | Calories: 323kcal