When thinking about favorite childhood snacks, is it just us that keeps coming back to root beer floats?? We don’t know exactly what it is about them that we love so much – the froth that forms that you can scoop up with your spoon, or maybe the extra creaminess that comes from the melting vanilla ice cream – but they’re just an undeniable classic that stands the test of time and never fails to be refreshing and delicious.
So, when we were thinking about root beer floats the other day (standard occurrence for us), we thought we might switch things up and make a more filling dessert, but one that still has all the flavor and creaminess that we love about the original. So we whipped up a root beer float pie. That’s right, a thick and frosty pie that comes together in a matter of minutes, and then sits in your fridge or freezer until you need a nice, cold slice.
Using some pantry staples as the crux of this no-bake pie, vanilla pudding and frozen whipped topping, we also mix in root beer and root beer extract for maximum float flavor. You don’t have to use the extract if you can’t find it in the grocery store, but trust us when we say that the extra kick of flavor is definitely worth it…but really, there’s no going wrong with this recipe. If you haven’t thought of a root beer float since that last time you had one, no problem, you should go and throw one together, then immediately following that you should make this pie. It’s perfect for warm weather and everyone who tries it will be hooked after the first
Root Beer Float Pie
Serves 10; 10 minutes active; 4+ hours inactive
- 1 (9-inch round) graham cracker crust
- ¾ cup root beer
- ½ cup whole milk
- 2 tablespoons root beer concentrate
- 1 (3 oz) package vanilla instant pudding
- 1 (8 oz) container of frozen whipped topping, thawed
- whipped cream, garnish
- maraschino cherries, garnish
- In a large bowl, whisk together vanilla pudding mix with milk, root beer and root beer concentrate until thickened. 2-3 minutes.
- Fold in frozen whipped topping until incorporated.
- Pour filling into graham cracker crust, then freeze for at least 4 hours, or until set.
- To serve: top with whipped cream and maraschino cherries. Enjoy!
Recipe adapted from Together As Family