Root Beer Float Pie
A delightful pie that captures the nostalgic flavors of a root beer float, perfect for summer parties.
Equipment
- 1 9-inch pie pan greased
- 1 electric mixer
- 1 Mixing Bowl large
Ingredients
Crust
- 1 1/2 cups graham cracker crumbs
- 1/3 cup sugar
- 6 tbsp unsalted butter melted
Filling
- 1 cup root beer
- 1 package 3.4 oz instant vanilla pudding mix
- 1 cup heavy whipping cream
- 1 tsp vanilla extract
Instructions
Preparation
- Preheat the oven to 350°F. In a mixing bowl, combine graham cracker crumbs, sugar, and melted butter. Press the mixture firmly into a 9-inch pie pan. Bake for 8-10 minutes until lightly golden. Remove and let cool completely.
- In a large mixing bowl, combine the root beer and vanilla pudding mix. Use an electric mixer to beat the mixture until it begins to thicken. Add the heavy whipping cream and vanilla extract, and continue mixing until smooth and creamy.
- Pour the prepared filling into the cooled crust. Smooth the top with a spatula, ensuring an even layer. Cover with plastic wrap and refrigerate for at least 4 hours, or until set.
- Before serving, garnish the pie with whipped cream and a few maraschino cherries to enhance the nostalgic look. Optional: sprinkle with chocolate shavings or drizzle with caramel for added flavor.
- Slice the pie into 8 even pieces. Serve chilled with a scoop of vanilla ice cream on the side for an authentic root beer float experience.
- Store any leftover pie in the refrigerator, covered with plastic wrap or in an airtight container, for up to 3 days. For best results, enjoy the pie within this timeframe to maintain its creamy texture.
Notes
Pro Tips: Chill the pie for at least 4 hours to ensure it sets properly. Ingredient Substitutions: Use a root beer extract for a stronger flavor if desired. How to Serve: Pair with a scoop of vanilla ice cream. Storage & Freshness: Keep refrigerated and consume within 3 days. Make-Ahead Tips: Prepare the crust and filling a day in advance for easy assembly on the day of serving.