| |

Root Beer Float Pie

This post may contain affiliate links. Read our disclosure policy.

I love root beer floats! At our house, we are particular about our root beer. From the time my daughter was small, she referred to our root beer of choice as “dog root beer” otherwise known as Mug Root Beer. If you are unfamiliar with Mug Root Beer, it has a bull dog as part of it’s logo. Since I love the flavor of root beer floats, I thought a frozen root beer float pie would be equally as tasty and it was.

It may look a little strange while you are making it, but the results are fabulous. It is chilly, creamy, and full of root beer flavor. This base of this pie is a good old graham cracker crust. You can make your own or by a premade one from the store. This filling is made using some instant vanilla pudding mix, cold root beer, milk, root beer extract (I use Shillings root beer concentrate) and some Cool Whip. Place the filling in the crust and then give it 5 minutes in the fridge.

Root Beer Float Pie | realmomkitchen.com

After the 5 minute chill time, you will spread some Cool Whip on the top. Then it needs to go into the freezer for at least 8 hours. Slice the pie and top each slice with a maraschino cherry if desired.

Root Beer Float Pie | realmomkitchen.com

Here is what you need to make the
Root Beer Float Pie

  • INSTANT VANILLA PUDDING MIX
  • COLD ROOT BEER
  • MILK
  • ROOT BEER EXTRACT (I USE SHILLINGS ROOT BEER CONCENTRATE)
  • COOL WHIP
  • PREPARED GRAHAM CRACKER CRUST
  • MARASCHINO CHERRIES, OPTIONAL FOR GARNISH

Root Beer Float Pie

Real Mom Kitchen

4 from 1 vote
Print Recipe Pin Recipe
Calories

Ingredients
  

  • 1 3.4 oz pkg instant vanilla pudding mix
  • ¾ cup cold root beer
  • ½ cup milk
  • 1 tsp root beer extract I use Shillings root beer concentrate
  • 1 8 oz container Cool Whip, thawed
  • 1 prepared graham cracker crust
  • maraschino cherries optional for garnish

Instructions
 

  • In a bowl, whisk together the pudding mix, root beer, milk, and extract for about 2 minutes until it thickens.
  • Fold half of the Cool Whip into the pudding mixture and spread into the prepared graham cracker crust. Place in the fridge for 5 minutes.
  • Remove pie from the fridge and spread remaining Cool Whip over the pie. Cover and freeze for at least 8 hours.
  • Slice pie and top each slice with a maraschino cherry if desired. Serves 6-8.
Tried this recipe?Let us know how it was!

Recipe adapted from Spend with Pennies.

Leave a Reply

Your email address will not be published. Required fields are marked *

One Comment

  1. I love the sound f the recipe. I will save It and try it as son as I can get my root beer. I love mug root beer but where we live in New Mexico they have a old fashioned brand that is made like it was in the old days and if you want to get real old fashioned they have a sarsaparilla that is out of this world. The problem with this is that we only buy it occasionally because it is expensive. $1 a bottle. or $6 for a 6 pack but this recipe would sure call for it. I love root beer floats and this will be fantastic.