Treat Yourself To An Easy Root Beer Float Pie

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Make It Ahead And Stash It In The Freezer

I posted a root beer float cake about two months ago, and everyone was crazy about it. But when I saw how easy it is to make this yummy root beer float pie, I said, "Sign me up!"

By the time July rolls around, I've lost some of my enthusiasm for turning on the oven. It's been a hot, stormy, humid summer where we live, and to be honest, I'm ready for some easy, no-bake, no-cook recipes! How about you?

This yummy little pie only takes six ingredients and about five minutes to put together (if you remember to defrost the whipped topping,) then stick it in the freezer overnight or until you want to serve it!

Here's all you need to make this yummy root beer float pie. The whipped cream topping and maraschino cherries are optional garnishes, but why miss out on the fun? Besides, they make the pie look extra festive when you bring it out for dessert!

Why Not Make Two Pies While You're At It

You've got to love premade graham cracker crusts! I enjoy making my own, and they are easy to do, but I'm telling you, picking up a house brand store-bought nine-inch pie crust for $1.57 (Walmart) is the best money I spent all week. It has a pan I don't have to wash and a built-in plastic dome to cover it in the freezer. I'm sold.

One twelve-ounce can of A&W root beer is exactly the right amount to make two pies, so why not pick up an extra container of whipped topping and a second box of instant vanilla pudding? One for now and one for later, or enough for everyone at the party to try it?

Combine the root beer, milk, and root beer concentrate in a large bowl, then sprinkle the DRY instant pudding mix on top. This pie NEEDS the root beer concentrate to give it the full-boded flavor you want. More about that in a minute.

More good news. You don't even need a mixer! Just whisk the ingredients together until they're well blended, then let it sit for five minutes or so to thicken.

When I made the root beer float cake, I was unfamiliar with root beer concentrate. You can buy it at Walmart, Menards (the best price I found), online, or wherever you find Watkins products. Other brands are available, but Watkins is easy to source.

This pie will not taste like a root beer float without the root beer concentrate. There is no suitable substitute. The recipe calls for two tablespoons, which may sound like a lot.Once all the other ingredients come together, I found that two tablespoons is just the right amount to make this root beer float pie taste like a root beer float you can eat with a fork! Tastes amazing!

Pour that tasty mixture into the lovely premade graham cracker crust and cover it with the handy plastic lid that came with the crust. Then, stash that root beer float pie in the freezer for eight hours, overnight, or until you're ready to serve it!

I am a garnish nut. I love making food look fun and pretty, so I decorated the top of the pie with dollops of whipped cream from a can because it's easy and will be fun for the grandkids! They love to squirt some right in their mouth (and so do some grownups, I know!)

The cherries on top are pure delight and give it that soda shop vibe that is so perfect in the summer! You can make whipped cream the old-fashioned way, absolutely!

Next time, I might make my graham cracker crust, but instead of putting it into a pie shell, I might spoon it into the bottom of individual disposable flare cups, then add the filling, whipped cream, and a cherry on top and make little grab-and-go cups. I think they'd be fun for the kids when we go to the lake!

Yield: 8 slices

Root Beer Float Pie

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A quick and easy frozen pie that tastes exactly like a root beer float, but you can eat it with a fork!

Prep Time 5 minutes

Additional Time 8 hours

Total Time 8 hours 5 minutes

Ingredients

• One nine-inch ready-to-use graham cracker or shortbread crumb crust
• 3/4 cup root beer
• 1/2 cup half & half OR whole milk
• 2 tablespoons root beer concentrate
• One 3.4-ounce box of DRY instant vanilla pudding mix
• One 8-ounce carton whipped topping, DEFROSTED
• Whipped topping in a can or whipped cream for garnish, optional, but why not?
• Maraschino cherries for garnish, optional

Instructions

1. Combine the root beer, milk, and root beer concentrate in a large mixing bowl.
2. Sprinkle the vanilla pudding mix over it.
3. Whisk together for one or two minutes, then let it thicken for five minutes.
4. Fold in the thawed whipped topping and mix until it is well combined.
5. Pour the mixture into the prepared crumb crust and spread evenly.
6. Cover the pie with the plastic lid from the pie crust and freeze it for at least 8 hours or overnight.
7. Let the pie sit out for five minutes to soften so you can cut it easily.
8. Freeze any leftover pie.

Nutrition Information:

Yield:

8

Serving Size:

1
Amount Per Serving: Calories: 314Total Fat: 23gSaturated Fat: 16gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 51mgSodium: 103mgCarbohydrates: 25gFiber: 0gSugar: 21gProtein: 4g

Summertime is precious and fleeting. It is a time to bask in the sunshine and the company of people we love while the weather is warm and the kids are out of school. We have long cherished summer days at the lake with our six wonderful grandkids ❤ (and a new granddaughter-in-law).

I encourage you to find easy recipes, especially in the summer, because I've always believed WHO is around the table is infinitely more important than WHAT'S on the table!

If you liked this recipe, you are my people! If you like this recipe, please share it on your social media accounts like Facebook, Instagram, Pinterest, and Twitter! It would sure tickle me, and I would be ever so grateful!

If you haven't already, please look for me on Facebook and Pinterest, where I will share easy, delicious, family-friendly recipes every week!

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Love, GB (Betty Streff)

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