This creamy no-bake root beer float pie combines the flavors of a classic soda fountain drink with a chilled pie you can make in minutes. Topped with whipped cream and cherries, it’s a cool, crowd-pleasing dessert.
Ingredients
- ⅔ cup root beer chilled
- 5 ounce evaporated milk or ⅔ cup if you have a larger can
- 3.4 ounce instant vanilla pudding mix
- 8 ounce whipped topping thawed
- 2 teaspoons root beer concentrate or to taste (I used Watkins brand)
- 10- inch graham cracker pie crust
- whipped cream optional garnish
- maraschino cherries optional garnish
Instructions
- In a medium bowl, whisk root beer, milk, instant pudding mix, and root beer concentrate for 2 minutes. Let sit for 3-5 minutes, or until thickened.⅔ cup root beer, 5 ounce evaporated milk, 3.4 ounce instant vanilla pudding mix, 2 teaspoons root beer concentrate
- Fold in Cool Whip. Spoon into pie crust and spread evenly.8 ounce whipped topping, 10- inch graham cracker pie crust
- Cover and freeze for at least 4 hours, or overnight.
- Just before serving, decorate with whipped cream and maraschino cherries, if desired.whipped cream, maraschino cherries
Notes
Store in an airtight container in the freezer for up to 3 months.
You can use regular milk or half-and-half in place of the evaporated milk, however your pie will have a slightly different texture.
Nutrition
Calories: 304kcal | Carbohydrates: 42g | Protein: 4g | Fat: 13g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 6mg | Sodium: 269mg | Potassium: 122mg | Fiber: 1g | Sugar: 26g | Vitamin A: 64IU | Vitamin C: 0.3mg | Calcium: 77mg | Iron: 1mg
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