When it comes to refreshing treats, it is difficult to beat what a root beer float brings to the table. The combination of fizzy drink and ice cream just seems to provide something that isn’t available in other treats. If you love a good root beer float and would like to try something unique, this recipe is for you.
The recipe is a root beer float pie and it is about to change everything about how you look at desserts. It is very easy to make, so you can throw it together for a group of friends or family dinner. This is the perfect dessert choice for a hot summer day but you can enjoy eating it, regardless of what time of year it happens to be.
For the Crust
1½ cups crushed graham cracker crumbs
¼ cup sugar
⅛ teaspoon salt
6 tablespoon butter, melted
For the Pie
1 8 oz container lite frozen whipped topping, thawed
¾ cup cold root beer
⅓ cup milk
1 1 oz package instant vanilla pudding mix
2 teaspoon Root Beer concentrate, optional
whipped cream, for garnish
Preheat oven to 350. Lightly spray a 9 inch pie plate with non-stick cooking spray.
Combine graham cracker crumbs, sugar, and salt in a bowl.
Add in melted butter and stir until graham cracker mixture is coated.
Press mixture into prepared pie plate.
Bake for 8 minutes or until crust just starts to turn light golden brown. Remove to a wire rack to cool completely.
In a large bowl, whisk together root beer, milk, pudding mix, and root beer concentrate for about 5 minutes, or until mixture starts to thicken.
Carefully fold in whipped topping until combined.
Pour mixture into cooled pie crust. Refrigerate for 4 hours or until set.
Top with whipped cream and serve.