As a child, I always LOVED when my mom would make me root beer floats. The sweet, icy cool treat was the perfect addition to a warm summer night.
This root beer float pie is a perfect twist on that delicious childhood classic! This filling is rich, milky and delicious with the satisfying crumble of a traditional pie crust.
For a no-bake option, this pie is easily prepared with a premed crust and decorated with chocolate sauce or sprinkles for a party. Once chilled, dig in for a heavenly bite of this goodness!!
For The Crust:
1 1/2 c. crushed graham crackers
1/4 c. sugar
1/8 tsp. salt
6 tbsp. butter, melted
For The Pie:
One 8 oz. container of lite frozen whipped topping, thawed
3/4 c. cold root beer
1/3 c. milk
One 1 oz. package of instant vanilla pudding mix
2 tsp. Root Beer Concentrate, optional
whipped cream, for garnish
Preheat oven to 350 degrees. Lightly spray a nine-inch pie plate with non-stick cooking spray. Combine graham cracker crumbs, sugar, and salt in a bowl. Add in melted butter and stir until graham cracker mixture is coated. Press mixture into prepared pie plate. Bake for 8 minutes or until crust just starts to turn light golden brown. Remove to a wire rack to cool completely.
In a large bowl, whisk together root beer, milk, pudding mix, and root beer concentrate for about five minutes, or until mixture starts to thicken. Carefully fold in whipped topping until combined. Pour mixture into cooled pie crust.
Refrigerate for 4 hours or until set.
Top with whipped cream and serve.