Description
Picture a warm summer evening with a cold root beer float in hand—now, imagine that iconic flavor transformed into a creamy, no-bake pie. This Creamy Root Beer Float Pie is a delightful treat for any occasion. Whether you’re enjoying a family gathering, a barbecue, or just a cozy evening at home, this pie brings all the fun of a root beer float in a new, shareable form. It’s light, fizzy, and irresistibly sweet.
Ingredients
Scale
1 graham cracker crust (9-inch)
1 (8 oz) package cream cheese, softened
1/2 cup powdered sugar
1/2 cup heavy whipping cream
1/4 cup root beer concentrate
1/2 cup root beer soda
1 teaspoon vanilla extract
1 cup whipped topping
1/4 cup root beer soda (for topping)
Maraschino cherries, for garnish
Instructions
- Prepare the crust: If using a store-bought graham cracker crust, simply set it aside. If making your own, combine crushed graham crackers with melted butter and press into a pie dish. Bake at 350°F (175°C) for 8-10 minutes, then cool completely.
- Make the filling: In a mixing bowl, beat the softened cream cheese with powdered sugar until smooth and creamy.
- Add liquids: Slowly add the heavy whipping cream, root beer concentrate, root beer soda, and vanilla extract to the cream cheese mixture. Beat until well combined and smooth.
- Fold in whipped topping: Gently fold in the whipped topping to create a light, fluffy filling.
- Assemble the pie: Pour the root beer filling into the prepared graham cracker crust, spreading evenly.
- Chill: Refrigerate for at least 4 hours or until the pie is set and firm.
- Garnish: Before serving, drizzle the remaining root beer soda over the top of the pie and garnish with maraschino cherries.
- Serve: Slice and enjoy the creamy, fizzy treat!
Notes
- Ensure the cream cheese is softened to room temperature for smooth mixing.
- Chill the pie for at least 4 hours to allow it to set properly before serving.
- You can make the graham cracker crust from scratch or use a store-bought one for convenience.
- For extra indulgence, use homemade whipped cream instead of store-bought whipped topping.
- Prep Time: 15 minutes
- Cook Time: 10 minutes (if making your own crust)