Frozen Root Beer Float Pie
A no-bake dessert that captures the nostalgic flavor of a root beer float, perfect for summer gatherings.
Equipment
- 1 9-inch pie pan greased
- 1 electric mixer
- 1 Mixing Bowl large
Ingredients
Crust
- 1 1/2 cups graham cracker crumbs
- 1/2 cup unsalted butter melted
- 1/4 cup granulated sugar
Filling
- 1 cup root beer chilled
- 1/4 cup root beer concentrate
- 1 pint vanilla ice cream softened
- 1 container Cool Whip thawed
Instructions
Preparation
- Combine graham cracker crumbs, melted butter, and sugar in a bowl. Mix well until combined. Press the mixture into a 9-inch pie pan evenly across the bottom and up the sides. Chill in the freezer for 10 minutes.
- In a large bowl, combine softened ice cream, chilled root beer, and root beer concentrate. Mix with an electric mixer until smooth. Gently fold in the Cool Whip, ensuring it is fully incorporated without deflating.
- Pour the filling into the prepared crust. Smooth the top with a spatula. Cover with plastic wrap and place in the freezer for at least 4 hours, or until firm.
Serving
- Before serving, let the pie sit at room temperature for about 10 minutes to soften slightly. Slice and serve with optional toppings like maraschino cherries or chocolate shavings.
Storage
- Wrap leftover pie slices in plastic wrap and store them in an airtight container in the freezer for up to two weeks.
Notes
Pro Tips: Always use high-quality root beer for the best flavor. Ingredient Substitutions: Try a chocolate cookie crust for a richer flavor. How to Serve: Serve with maraschino cherries on top. Storage & Freshness: Store in the freezer for up to two weeks. Make-Ahead Tips: Assemble and freeze up to one month in advance.