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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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18 full graham crackers

1/2 cup (1 stick) salted butter, melted 


2 cups cold heavy cream

2/3 cup confectioners' sugar 

1 cup root beer, chilled 

1/4 cup whole milk 

One 3.4-ounce package instant vanilla pudding mix 

2 teaspoons root beer extract 


7 maraschino cherries, stems on


  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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