Growing up as a kid I always loved when my parents made me root beer floats - the sweet treat was icy cool, and creamy with ice cream. To serve a crowd, this Root Beer Float Pie version makes plenty and has the same nostalgic root beer flavor through and through.
The filling for this tastes rich, milky and delicious, and you still get the satisfying crumble from a traditional pie crust. For a no-bake option, this pie is easily prepared with a premade crust and decorated with chocolate sauce or sprinkles for a party. Once chilled, dig in for a heavenly bite of the good stuff!
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For the Crust
- 1½ cups crushed graham cracker crumbs
- ¼ cup sugar
- ⅛ teaspoon salt
- 6 tablespoon butter, melted
For the Pie
- 1 8 oz container lite frozen whipped topping, thawed
- ¾ cup cold root beer
- ⅓ cup milk
- 1 1 oz package instant vanilla pudding mix
- 2 teaspoon Root Beer concentrate, optional
- whipped cream, for garnish
Preheat oven to 350. Lightly spray a 9 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 5 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.