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Root Beer Float Pie Recipe

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4 from 3 reviews

This Root Beer Float Pie is a delightful no-bake dessert that captures the nostalgic flavors of a classic root beer float in pie form. With a creamy vanilla pudding base enhanced by root beer concentrate and topped with whipped cream and cherries, it’s a refreshing and fun treat perfect for warm days or any time you crave a sweet, fizzy-inspired dessert.

Ingredients

Pie Filling

  • ⅔ cup root beer (chilled)
  • 5 ounce evaporated milk (or ⅔ cup if you have a larger can)
  • 3.4 ounce instant vanilla pudding mix
  • 2 teaspoons root beer concentrate (or to taste, I used Watkins brand)
  • 8 ounce whipped topping (thawed)

Crust & Garnish

  • 10-inch graham cracker pie crust
  • Whipped cream (optional garnish)
  • Maraschino cherries (optional garnish)

Instructions

  1. Mix the base: In a medium bowl, whisk together the chilled root beer, evaporated milk, instant vanilla pudding mix, and root beer concentrate vigorously for 2 minutes. This helps the pudding mix dissolve and combines all flavors. Let the mixture sit for 3-5 minutes until it thickens.
  2. Fold in whipped topping: Gently fold the thawed whipped topping (Cool Whip) into the thickened pudding mixture until evenly combined, creating a light and creamy filling.
  3. Assemble the pie: Spoon the creamy filling into the 10-inch graham cracker crust and spread it evenly with a spatula to the edges.
  4. Freeze the pie: Cover the pie with plastic wrap or a lid, then freeze for at least 4 hours or preferably overnight to allow it to set completely.
  5. Garnish and serve: Just before serving, decorate the pie with additional whipped cream and maraschino cherries if desired, for an extra touch of sweetness and visual appeal.

Notes

  • For best flavor, use root beer concentrate to intensify the root beer taste without adding extra liquid.
  • Make sure the whipped topping is fully thawed before folding into the pudding mixture to ensure smooth texture.
  • This pie is best served chilled directly from the freezer; allow it to sit at room temperature for 5-10 minutes before cutting if it’s too firm.
  • Consider using a store-bought graham cracker crust for convenience, or make your own for a homemade touch.
  • Leftovers should be stored tightly covered in the freezer and consumed within 3-4 days for best quality.

Find it online: https://marthatasty.com/root-beer-float-pie-recipe/