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Root Beer Float Pie

A creamy and nostalgic dessert that combines the flavors of classic root beer floats in a delicious pie form, featuring a buttery graham cracker crust and a light, airy filling.
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Prep Time 30 minutes
Total Time 8 hours 30 minutes
Servings: 8 pieces
Course: Dessert, Summer Treat
Cuisine: American
Calories: 300
Ingredients Method Notes

Ingredients
  

For the crust
  • 1.5 cups graham cracker crumbs For that deliciously sweet crust. You can use store-bought or crush your own fresh graham crackers.
  • 0.5 cups unsalted butter, melted Be sure it's at room temperature for easy mixing.
For the filling
  • 0.75 cups root beer, cold The star of our pie! A craft root beer can add unique flavor dimensions.
  • 0.33 cups whole milk For a creamy texture that complements the root beer perfectly.
  • 1 package instant vanilla pudding mix This gives structure and flavor; make sure it’s the instant type.
  • 1 tablespoon root beer extract Use a premium extract to enhance the flavor.
  • 1 container whipped topping, thawed This is what makes our filling light and airy.
  • as desired whipped topping for garnish A dollop on top makes everything feel festive.
  • as desired maraschino cherries for garnish The classic touch that brings this dessert all together.

Method
 

Preparation
  1. In a small bowl, combine graham cracker crumbs with melted unsalted butter. Mix until every crumb is nicely coated.
  2. Firmly press the graham cracker mixture into the bottom and sides of a 9-inch pie pan.
Making the Filling
  1. In a large bowl, whisk together cold root beer, whole milk, instant vanilla pudding mix, and root beer extract until it thickens.
  2. Gently fold in the thawed whipped topping until fully combined.
Assembling the Pie
  1. Pour the filling over the crust and smooth it out with a spatula.
  2. Place your pie in the freezer for at least 8 hours or preferably overnight.
  3. Before serving, top the pie with whipped topping and garnish with maraschino cherries.

Notes

Make ahead of time for best results. Can be stored covered in the freezer for up to a week. If using leftovers, allow it to thaw in the fridge for about 30 minutes before serving.