This Root Beer Float Pie can be whipped up in minutes! Make your own crust or use store-bought!
So I’m not a Root Beer girl.
I mean, I LIKE it. But I wouldn’t ever order it, you know?But my kids are a different story entirely. They can’t get enough of the stuff. And of course they like it only in bottles which costs a bagillion more dollars. Kids.
Anyhow, this pie. So I didn’t think Root Beer was my thing until this pie.
It’s SO good.
I could not stop. Which led me to consuming half the pie myself which was followed by a raging sugar headache.
Dare I say, it was worth it? Anyhow.
Make this pie, I’m not kidding. People will love it You will love it.
Also, I think I said pie 72 times so far. But really there is no other word.
Sorry. Root Beer Float Pie.
This will literally go together in minutes.
Especially if you skip the step of making your own graham cracker crust. I urge you not to skip it though… homemade crust is always better than pre-made.
You heard it here.
So yeah, make your crust.
But let it cool. I know, annoying.
My kiddo wanted to get in on the action on this one and decided to help me.
Then root beer…Then milk…
But the concentrate really amps up the root-beeriness of it all.
Here’s a link where you can buy it, but I found mine at WalMarts.
Whisk that all up…Then fold in your whipped topping, or as I like to call it…Cool Whip.
Stirring is serious business.Pour that into your crust…
And then let the kid lick out the bowl.Chill it for a while. Or even freeze it.
And honestly when you freeze it it’s WAY easier to cut into pretty slices.
But, either way it’s delicious!
- 1 1/2 cups graham cracker crumbs
- 6 Tbsp butter, melted
- 1/3 cup sugar
- 1 (4 serving) package Instant Vanilla Pudding
- 3/4 cup Root Beer
- 1/2 cup milk
- 2 tsp Root Beer Concentrate
- 8 oz whipped topping, thawed
- optional ~ additional whipped topping and cherries for garnish
- Preheat oven to 350°
- Spray a 9″pie plate lightly with non-stick spray.
- Combine graham cracker crumbs, melted butter and sugar in a medium bowl, stir to combine evenly.
- Press graham mixture in the bottom and up the sides of prepared pan evenly. Bake for 7 minutes. Remove and cool completely before filling.
- In large bowl combine pudding mix, root beer, milk and root beer concentrate. Whisk for 2 minutes until mixture becomes thick.
- Fold in whipped topping.
- Pour mixture into cooled crust.
- Chill 8 hours or overnight.
- Garnish with additional whipped topping and cherries, if desired.
- Slice when ready serve.
We like to eat this frozen as well. It slices easier when it’s frozen.
Adapted from Taste of Home