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Recipe courtesy of Ree Drummond

Root Beer Float Pie

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  • Level: Easy
  • Total: 2 hr 35 min (includes chilling time)
  • Active: 35 min
  • Yield: 8 servings
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Ingredients

Crust:

Filling:

Garnish:

Directions

  1. For the crust: Preheat the oven to 350 degrees F.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. Garnish with maraschino cherries and chill for at least 2 hours. Enjoy!

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