This Root Beer Float Pie captures all the nostalgic, creamy magic of a classic diner fountain drink and transforms it into a sliceable frozen dessert. Built upon a sweet, buttery graham cracker crust, the filling utilizes instant vanilla pudding whisked with cold root beer and root beer extract to deliver that unmistakable sassafras punch. Folded with whipped topping, it sets in the freezer into an irresistible, velvety treat.
Ingredients
| Ingredient |
Quantity |
| Graham cracker crumbs |
1 1/2 / cups |
| Sugar |
1/4 / cup |
| Melted butter |
6 / tablespoons |
| Cold root beer |
3/4 / cup |
| Non-fat milk (or whole milk) |
1/3 / cup |
| Vanilla pudding mix (instant) |
1 / package (1 / ounce) |
| Cool Whip (whipped topping) |
8 / ounces |
| Root beer extract |
1 / to 2 / tablespoons (optional) |
Step-by-Step Directions
Phase 1: Making the Crust from Scratch
1.Combine the Crust Base:5 min.
In a medium mixing bowl, stir together your 1 1/2 cups of graham cracker crumbs and 1/4 cup of sugar. Pour the 6 tablespoons of melted butter directly over the top and stir with a fork until the crumbs are completely moistened and resemble wet sand.
2.Press and Shape:5 min.
Dump the buttery crumbs into a 9-inch pie plate. Using the flat bottom of a measuring cup or your fingers, press the mixture firmly and evenly into the bottom and up the sides of the dish to form a tight crust. Place it in the refrigerator to chill while you prepare the filling.
Phase 2: Mixing and Freezing the Dream
1.Whisk the Pudding Base:3 min.
In a separate large bowl, pour in your 3/4 cup of cold root beer and 1/3 cup of milk, then sprinkle in the 1 package of instant vanilla pudding mix. Whisk vigorously for 2 to 3 minutes until the mixture turns smooth, loses its graininess, and begins to visibly thicken.
2.Enhance and Fold:2 min.
Stir your 1 to 2 tablespoons of root beer extract into the thickened pudding base to maximize that fountain-soda flavor profile. Next, drop in your 8 ounces of thawed Cool Whip. Using a rubber spatula, gently fold the whipped topping into the pudding until it is uniform in color and completely streak-free.
3.Fill and Freeze:5 min.
Retrieve your chilled pie plate from the fridge. Pour the creamy root beer filling into the graham cracker crust, smoothing out the top surface evenly with your spatula. Cover the pie loosely and place it in the freezer for at least 8 hours (or overnight) to set completely. Slice while frozen and garnish with extra whipped cream or maraschino cherries!
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