- Level: Easy
- Total: 2 hr 35 min (includes chilling time)
- Active: 35 min
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 552
- Total Fat
- 37 g
- Saturated Fat
- 22 g
- Carbohydrates
- 53 g
- Dietary Fiber
- 1 g
- Sugar
- 36 g
- Protein
- 4 g
- Cholesterol
- 113 mg
- Sodium
- 440 mg
- Level: Easy
- Total: 2 hr 35 min (includes chilling time)
- Active: 35 min
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 552
- Total Fat
- 37 g
- Saturated Fat
- 22 g
- Carbohydrates
- 53 g
- Dietary Fiber
- 1 g
- Sugar
- 36 g
- Protein
- 4 g
- Cholesterol
- 113 mg
- Sodium
- 440 mg
Ingredients
Crust:
Filling:
Garnish:
Directions
- For the crust: Preheat the oven to 350 degrees F.
- Place the graham crackers in the bowl of a food processor and process until you get fine crumbs. (This can also be done in a large plastic zip-close bag with a rolling pin.) Pour the crumbs into a large bowl. Add the melted butter and stir until evenly mixed.
- Press the crumb mixture into a 9-inch pie plate, gently packing them so they're firm and in an even layer. If you go up and over the sides, that is fine. Bake the crust for 5 minutes; let it cool and then chill for 20 minutes.
- For the filling: In the bowl of an electric mixer fitted with a whisk attachment, add the cream and confectioners' sugar and whip until firm peaks form.
- Meanwhile, in a large bowl, whisk together the root beer, milk, pudding mix and root beer extract until thick, about 2 minutes. Using a rubber spatula, gently fold 2 cups of the whipped cream into the root beer mixture until almost completely blended. Pour the filling over the chilled crust and smooth out with a spatula. Top the pie with the remaining whipped cream.
- Garnish with maraschino cherries and chill for at least 2 hours. Enjoy!
