Name: Easy Root Beer Float Pie
Prep time: 10 min
Total time: 8 h 10 min
Yield: 8
Ingredients: Crust:; 1 (9-inch) graham cracker crust (store-bought or homemade); Filling:; 3/4 cup cold root beer; 1/2 cup milk (whole or half-and-half); 1 (3.4-ounce) box instant vanilla pudding mix; 1 (8-ounce) container whipped topping, thawed and divided; 1/4 cup root beer concentrate (optional); Garnish (optional):; Whipped topping; Maraschino cherries

Easy Root Beer Float Pie

Calling all root beer lovers! This easy root beer float pie recipe is the perfect way to cool down on a hot summer day. It combines the creamy sweetness of a vanilla ice cream float with a delightful graham cracker crust, creating a delicious and refreshing dessert.

This recipe is incredibly simple, requiring minimal ingredients and no baking involved. Plus, it’s a breeze to prepare thanks to the store-bought graham cracker crust and instant pudding mix.

The filling features a combination of root beer, milk, and vanilla pudding, capturing the essence of the classic float. Whipped topping adds a light and airy texture, while a touch of root beer concentrate intensifies the flavor.

Frozen for at least 8 hours, this pie sets into a delightful treat that’s perfect for sharing with friends and family. Garnish with additional whipped cream and maraschino cherries for an extra special touch!

So ditch the ice cream churner and try this no-fuss root beer float pie recipe. It’s guaranteed to be a hit with dessert lovers of all ages!

Questions I often get asked about this recipe:

Can I use a chocolate graham cracker crust instead?
Yes, absolutely! Chocolate would complement the root beer flavor nicely.

I don’t have time to chill the crust beforehand. Can I skip that step?
Technically, yes. However, a chilled crust will be firmer and easier to handle.

Can I use diet root beer?
Yes, you can. However, it may affect the overall sweetness of the pie.

I don’t have root beer concentrate. Can I just use more root beer?
Yes, you can substitute an additional 1/4 cup of root beer for the concentrate.

Can I use ice cream instead of whipped topping?
Yes, you can substitute softened vanilla ice cream for a creamier texture. Be mindful of folding it gently to avoid melting the ice cream.

How long can I leave the pie out at room temperature before serving?
It’s best served frozen or slightly softened for about 5 minutes. Longer than that and it will start to melt.

Can I refreeze leftover pie slices?
Yes, you can. Wrap them tightly in plastic wrap or store them in an airtight container to prevent freezer burn.

How long will the pie stay good in the freezer?
The pie will stay good in the freezer for up to 2 months.

What you need to make Easy Root Beer Float Pie:

Crust:

1 (9-inch) graham cracker crust (store-bought or homemade)

Filling:

3/4 cup cold root beer

1/2 cup milk (whole or half-and-half)

1 (3.4-ounce) box instant vanilla pudding mix

1 (8-ounce) container whipped topping, thawed and divided

1/4 cup root beer concentrate (optional)

Garnish (optional):

Whipped topping

Maraschino cherries

How to make it:

Prepare the crust (if using homemade): Preheat your oven to 350°F (175°C). In a food processor, grind graham crackers into fine crumbs.

Alternatively, place them in a zip-lock bag and crush them with a rolling pin. In a large bowl, combine crumbs with melted butter and mix until well incorporated. Press the crumb mixture evenly into a 9-inch pie plate, ensuring it covers the bottom and sides.

Bake for 5 minutes, then let cool completely before chilling in the refrigerator for 20 minutes (skip this step if using a store-bought crust).

Make the filling: In a large bowl, whisk together the root beer, milk, and instant vanilla pudding mix for 2 minutes until thickened. If using root beer concentrate, add it now and whisk until combined.

Fold in whipped cream: Using a rubber spatula, gently fold in half of the thawed whipped topping into the root beer mixture until almost fully combined. Be careful not to overmix.

Assemble the pie: Pour the filling into the chilled pie crust and smooth the top with a spatula. Dollop the remaining whipped topping over the filling.

Freeze and chill: Cover the pie loosely with plastic wrap and freeze for at least 8 hours, or overnight, for a perfectly set pie.

Garnish and serve: Before serving, remove the pie from the freezer and let it sit for 5 minutes to soften slightly. Garnish with additional whipped cream and maraschino cherries, if desired. Enjoy your delicious root beer float pie!

Tips:

For a richer flavor, use whole milk instead of half-and-half.

If you don’t have root beer concentrate, you can substitute with an additional 1/4 cup of root beer.

Freeze any leftover pie slices for a future refreshing treat.

You can substitute vanilla ice cream for the whipped topping for a creamier texture. Let the ice cream soften slightly before folding it into the filling.

Latest Reviews:

This root beer float pie was a HUGE hit at our summer BBQ! So easy to throw together with store-bought ingredients, and the no-bake crust saved the day. Everyone loved the creamy filling and the hint of root beer flavor. Definitely a keeper! Karen D.

This recipe is a lifesaver for busy moms like me. My kids went crazy for this pie! It’s like a giant, delicious root beer float, and it’s so refreshing on a hot day. I love that it’s frozen, so there’s no need to wait around for it to set. Thanks! Jessica L.

Made this recipe for a potluck and got rave reviews! The crust was perfectly crumbly and the filling was light and flavorful. I used chocolate shavings on top for a little extra something, and it looked beautiful. Will definitely be making this again! Meghan S.

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