Root Beer Float Pie
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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.
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.
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
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.
Recipe adapted from Spend with Pennies.
