I will readily admit, I’m a root beer fan. I love a cold, frosty root beer, but I’ve also like root beer candy, root beer cookies.
Years ago, I found a recipe for Root Beer Cupcakes. They were divine!
So when I came across a recipe for Root Beer Float Pie, I knew I had to make it. Then I decided the heroine in Rescuing the Rancher would love it, too.
This pie isn’t hard to make, and is so refreshing on a hot summer day!
Root Beer Float Pie
1 ½ cups graham cracker crumbs
6 tablespoons melted butter
⅓ cup granulated sugar
1 3.4 ounce box vanilla instant pudding
1 cup root beer
¼ cup milk
2 teaspoons root beer concentrate
1 ½ cups heavy cream
¼ cup powdered sugar
Maraschino cherries for garnish
Preheat oven to 350 degrees F. Spray a 9-inch pie plate lightly with non-stick spray. Combine graham cracker crumbs, sugar, and butter in a medium bowl until combined. Press into the bottom and up the sides of the prepared pie pan. Bake for seven minutes. Remove and cool completely.
In a large mixing bowl, mix heavy cream on high speed until thick and peaks form. Add powdered sugar, stirring in gently. Set aside.
Combine pudding mix, root beer, milk and root beer concentrate (available in the baking aisle at most grocery stores) in a mixing bowl. Whisk for two minutes, until mixture becomes thick.
Fold whipped cream into pudding mixture. Spoon into cooled crust. Cover with plastic wrap and freeze at least four hours, or overnight. When ready to serve, thaw about fifteen minutes. Garnish with additional whipped cream and cherries, if desired.
Slice and serve.
NOTE: A prepared graham cracker or shortbread crust may be used instead of making your own. Whipped topping (Cool Whip) may be substituted for whipping cream (use 8 ounces).