Recipe: Root Beer Float Pie
A root beer float in pie form? Oh yes! This light and creamy pie is simply delicious and perfect for your summer repertoire. No baking required and you can use your favorite store-bought graham cracker crust as a base. In fact, this is a perfect recipe to make with the kids to build some kitchen confidence. Serve it directly from the fridge or freezer on a hot summer day.
Root Beer Float Pie
9 inch graham cracker pie crust
1 carton frozen whipped cream topping, thawed
1/2 cup milk
1 package (1 oz.) instant vanilla pudding mix
3/4 cup root beer
maraschino cherries (optional)
In a mixing bowl, combine milk and root beer together. Add pudding mix and whisk for 2-3 minutes, working out any lumps. Fold in half of the whipped topping and pour into the prepared pie crust. Refrigerate or freeze for 8 hours or overnight. Before serving, top with remaining whipped topping and maraschino cherries.
HINT: Use sugar-free pudding and diet soda to make a lighter version of the recipe!