Root Beer Float Pie

Root Beer Float Pie transforms the flavors of a frosty root beer float into a creamy frozen dessert with a crisp graham cracker crust, fluffy root‑beer‑infused filling, and classic soda‑shop garnishes. It is quick to assemble with instant pudding and whipped cream, then sets up in the freezer into slices that taste like a nostalgic ice‑cream parlor treat.​

Ingredients

Crust

• 1 1/4 cups graham cracker crumbs
• 3 tablespoons unsalted butter, melted
• 1 tablespoon granulated sugar​

Filling

• 3/4 cup (180 ml) chilled root beer
• 1/2 cup (120 ml) cold whole or 2% milk
• 1 (3.4 oz / 96 g) box instant vanilla pudding mix
• 1–2 teaspoons root beer extract, to taste
• 1 cup (240 ml) cold heavy cream, whipped to stiff peaks
  • or 8 oz thawed whipped topping for a shortcut​

Garnish (optional)

• Whipped cream
• Maraschino cherries
• Crushed vanilla wafers or mini marshmallows​

The combination of real root beer and root beer extract ensures the flavor shines through even when frozen, while instant pudding and whipped cream give the filling a light yet sliceable texture.​

How to Make the Crust

Start by building a sturdy, buttery base that sets the stage for the nostalgic float flavor.

1. Preheat the oven to 350°F (175°C).
2. In a bowl, stir together graham cracker crumbs, melted butter, and sugar until the mixture resembles damp sand and holds together when pressed.​
3. Press the crumbs firmly into the bottom and slightly up the sides of a 9‑inch pie dish, using the bottom of a measuring cup to compact the crust.
4. Bake for 8–10 minutes, until fragrant and just set.
5. Cool completely on a wire rack for at least 30 minutes so the warm crust doesn’t melt the filling.​

Baking the crust briefly intensifies the flavor and helps it stay crisp against the creamy frozen filling.​

How to Make the Root Beer Filling

The filling should taste like melted root beer ice cream: creamy, fizzy‑sweet, and light enough to scoop.

1. In a large mixing bowl, whisk together the chilled root beer, cold milk, instant vanilla pudding mix, and 1 teaspoon root beer extract for about 2 minutes, until the mixture is thickened and glossy.​
2. In a separate bowl, whip the cold heavy cream to stiff peaks if you are not using prepared whipped topping.
3. Gently fold the whipped cream (or thawed whipped topping) into the root beer pudding mixture using a silicone spatula, turning the bowl and lifting from the bottom until no white streaks remain.​
4. Taste the filling; if you prefer a stronger soda‑shop flavor, fold in up to 1 additional teaspoon of root beer extract.

Folding rather than stirring keeps the filling fluffy and mousse‑like, which helps it freeze into a smooth, airy texture instead of an icy block.​

Assembling and Freezing the Pie

1. Pour the root beer filling into the completely cooled graham cracker crust.
2. Smooth the top with an offset spatula so it freezes evenly.
3. Press a piece of plastic wrap directly onto the surface of the filling to reduce ice crystals, then wrap the whole pie in a second layer of plastic or foil.​
4. Freeze for at least 6 hours, but preferably overnight, until firm yet still sliceable.

The long freeze allows the pudding and cream to set fully, giving each slice clean edges and a texture similar to ice‑cream cake.​

Serving and Topping

1. Before slicing, let the pie stand at room temperature for 5–7 minutes so a warm, dry knife can glide through more easily.​
2. Cut into wedges and top each slice with a swirl of whipped cream and a maraschino cherry to echo a classic root beer float.
3. For extra fun, sprinkle with crushed vanilla wafers or a few mini marshmallows for a playful, retro crunch.​

Store any leftovers tightly wrapped in the freezer; the pie keeps its flavor and texture well, and slices can be served straight from frozen without thawing.​

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