November 2, 2023Review Recipe
Table of Contents
This frozen root beer float pie is sweet, fluffy, and utterly delicious. It’s made with creamy pudding, whipped cream, a crunchy graham cracker crust, and just the right amount of root beer flavor to make your taste buds tingle.
Root Beer Float Pie Ingredients
This root beer float pie is a delightful dessert that captures the essence of a classic root beer float.
Together, the simple ingredients create a nostalgic and refreshing pie reminiscent of a summertime treat.
- ¾ cup of root beer (your favorite brand), cold
- ½ cup of cold whole milk
- 2 tablespoons of root beer concentrate
- 1 (3.4-ounce) box of vanilla instant pudding mix
- 1 (8-ounce) container of Cool Whip whipped topping, thawed (remove ½ cup for topping the pie)
- 1 (6-ounce) premade graham cracker crust
- Maraschino cherries (optional garnish)
Substitutions And Additions
ROOT BEER CONCENTRATE: The root beer concentrate is necessary to keep the distinct root beer flavor.
The flavor tends to dissipate and mellow out while in the freezer. The Watkins brand of root beer concentrate can be found in most grocery stores.
ROOT BEER: You can substitute sugar-free root beer for regular root beer in this root beer float freezer pie recipe.
PUDDING: You can substitute a 1-ounce box of sugar-free instant vanilla pudding mix for the 3.4-ounce box of instant vanilla pudding in this perfect recipe.
COOL WHIP WHIPPED TOPPING: If you prefer homemade whipped cream, you can substitute the Cool Whip with freshly whipped cream.
GRAHAM CRACKER CRUST: While graham cracker crust is the standard choice, you can switch things up by using a chocolate graham cracker crust for a richer flavor.
How to Make This Root Beer Float Pie Recipe
Let’s get started by mixing up the delicious filling before adding it to the crust and chilling this no-bake pie.
OUR RECIPE DEVELOPER SAYS
Plan to make this the night before since it needs at least 8 hours to chill before serving.
STEP ONE: Using a medium-sized mixing bowl, whisk together the root beer, whole milk, and root beer concentrate to combine.
STEP TWO: Whisk in the instant vanilla pudding mix. Continue to mix for 2 to 2½ minutes. Allow the pudding mixture to sit for six to seven minutes to begin to set.
STEP THREE: Fold in the thawed whipped topping, minus the half cup for the topping.
If your pie crust is in a foil tin, we’d recommend sitting it (foil pan and all) inside a glass pie dish to give it a bit more stability when taking it in and out of the freezer.
STEP FOUR: Evenly spread the mixture into the graham cracker pie crust.
Do not throw away the protective plastic lid that comes with the graham cracker crust. Invert the plastic and use it as a lid when freezing the pie.
STEP FIVE: Spread the reserved half cup of whipped topping over the top of the pie.
STEP SIX: Cover the pie and freeze for eight hours or overnight. Serve immediately. Garnish each piece with a maraschino cherry.
How To Serve
This delicious dessert is perfect for parties or summer get-togethers.
You might be wondering how best to store any leftovers or prepare ahead for a future treat. We’ve got a few handy tips for you.
MAKE AHEAD: If you’d like to get a head start on your dessert preparations, you can prepare the filling mixture ahead of time.
Simply whip up the filling according to the recipe instructions and keep it covered in the refrigerator for up to 24 hours.
When you’re ready to assemble the pie, give it a good stir to ensure it’s well combined before pouring it into your graham cracker crust.
IN THE FRIDGE: This root beer float cream pie is meant to be kept in the freezer as it will get too soft if you keep it in the fridge for any length of time.
IN THE FREEZER: Store any leftovers of this root beer pie covered in the freezer for up to one month.
Why We Love This Recipe
NOSTALGIC FLAVOR: This pie captures the nostalgic essence of a classic root beer float, bringing back fond memories of summertime treats and simpler days.
EASY TO MAKE: The recipe is incredibly easy to follow, making it accessible for both novice and experienced bakers. Step-by-step instructions ensure a foolproof dessert every time.
A root beer float in pie form? Yes, please! This yummy dessert will be a huge hit at your next summer gathering. This root beer float pie is fun, fluffy, and oh-so rich and decadent. So gather up your ingredients and get ready to indulge in some serious deliciousness.
FREQUENTLY ASKED QUESTIONS
This delicious pie should be kept in the freezer between servings. It will get too soft if stored in the fridge.
Most grocery stores, craft stores, or bulk food stores carry root beer concentrate that you can use in this pie. You can also find it online at Amazon.
If you would prefer to make your own crust for this no-bake pie, check out our recipe for a homemade graham cracker crust.
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Root Beer Float Pie
- ¾ cup cold root beer, your favorite brand
- ½ cup cold whole milk
- 2 tablespoons root beer concentrate
- 3.4 ounces instant vanilla pudding mix
- 8 ounces whipped topping, thawed (remove ½ cup for topping)
- 6 ounces pre-made graham cracker crust
- Maraschino cherries, optional garnish
- Using a medium-sized mixing bowl, whisk together the root beer, whole milk, and root beer concentrate to combine.
- Whisk in the instant vanilla pudding mix. Continue to mix for 2 to 2½ minutes. Allow the pudding mixture to sit for 6 to 7 minutes to begin to set.
- Fold in the thawed whipped topping, minus the ½ cup for the topping.
- Evenly spread the mixture into the graham cracker crust.
- Spread the reserved ½ cup whipped topping over the top of the pie.
- Cover the pie and freeze for 8 hours to overnight. Serve immediately.
- Plan to make this the night before since it needs at least 8 hours to chill before serving.
- If your pie crust is in a foil tin, we’d recommend sitting it (foil pan and all) inside a glass pie dish to give it a bit more stability when taking it in and out of the freezer.
- Do not throw away the protective plastic lid that comes with the graham cracker crust. Invert the plastic and use it as a lid when freezing the pie.