Root Beer Float Pie


4 people

Cooking Time

6 hour 30 minutes

Total Time

6 hour 30 minutes

  • 1 ½ cups graham cracker crumbs

  • 3 Tbsp. sugar

  • ½ cup salted butter, melted

  • ¾ cup rootbeer plus ½ cup for glaze

  • ½ cup half & half

  • 2 Tbsp. root beer concentrate

  • 1 box vanilla pudding (3.4 oz.)

  • 8 oz. cool whip

  • 2 Tbsp. brown sugar

  • Garnish:
  • Whipped Cream

  • Root Beer Glaze

  • Maraschino cherries

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    1. Combine graham cracker crumbs and sugar in a bowl.
    2. Pour over melted butter and combine.
    3. Pour the mixture into a pie pan and spread the mixture out evenly.
    4. Press the crust firmly into the pan and all around the edges, making sure to not leave any gaps.
    5. Chill while you make the filling.
    6. In a large bowl, combine root beer, half & half and root beer concentrate.
    7. Once combined, add vanilla pudding mix, stirring to combine, then let sit for 5 minutes.
    8. Fold in the cool whip.
    9. Pour into the chilled graham cracker crust pie dough.
    10. Cover with plastic wrap and freeze for 6 hours.
    11. Make root beer glaze.
    12. Combine ½ cup root beer with the brown sugar and bring to a boil.
    13. Reduce to a simmer and cook until a thick sauce forms (about 8 min.).
    14. Remove pie from the freezer and garnish with whipped cream, root beer glaze and cherries on top.
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