Instructions
Step 1: In a large mixing bowl, whisk together the root beer, milk, instant vanilla pudding mix, and root beer extract until smooth and slightly thickened, about 2 minutes.
Step 2: Gently fold in the whipped topping until fully combined and fluffy.
Step 3: Pour the filling into the prepared graham cracker crust and smooth the top.
Step 4: Cover and refrigerate for at least 4 hours, or until the pie is fully set.
Step 5: Before serving, top with dollops of whipped cream and garnish with maraschino cherries if desired.
Storage Information
Store the pie in the refrigerator, covered, for up to 3 days. For longer storage, you can freeze the pie (without the whipped cream topping) for up to 1 month. Thaw in the refrigerator before serving.
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