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Root Beer Float Pie

A nostalgic, no-bake pie combining creamy filling with the fizzy delight of root beer, perfect for any occasion.
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Prep Time 15 minutes
Total Time 8 hours 15 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

Filling Ingredients
  • 1 cup root beer (preferably A&W or Barq’s) Use chilled for best foam control.
  • 1/2 cup cold milk (whole or 2%) Whole milk = richer texture.
  • 1 package (3.4 oz) instant vanilla pudding mix Don’t substitute cook-and-serve.
  • 1 tsp root beer extract Adds concentrated flavor.
  • 1 container (8 oz) Cool Whip, thawed Fold gently for fluffiness.
Crust and Garnish
  • 1 prepared crust graham cracker crust 9-inch works perfectly.
  • Whipped cream, for garnish Fresh or canned both work.
  • Maraschino cherries, for garnish Bright and cheerful.
  • Crushed root beer barrel candy (optional, for garnish) Adds crunch and nostalgia.

Method
 

Preparation
  1. Pour 1 cup chilled root beer and 1/2 cup cold milk into a large bowl.
  2. Add 1 tsp root beer extract and the vanilla pudding mix. Whisk briskly for about 2 minutes until it starts to thicken and you see small bubbles from the soda.
  3. Stop and breathe — the mixture should look glossy and slightly set.
  4. Gently fold in the thawed Cool Whip with a spatula until the cream looks uniform and fluffy.
  5. Scoop the filling into the prepared graham cracker crust, smoothing the top to sit even and neat.
  6. Cover loosely with plastic and freeze for at least 8 hours or overnight until firm to the touch.
Serving
  1. Let the pie sit at room temperature for 5–10 minutes before serving to soften slightly.
  2. Garnish each slice with whipped cream, a cherry, and optional crushed root beer candy.

Notes

Whisk the pudding and soda in a tall measuring cup to avoid splash zones. If the filling seems runny, whisk another 30–60 seconds. Stir 1–2 tbsp crushed root beer candy into the filling for texture and extra flavor.