Root Beer Float Pie

How to make Root Beer Float Pie (Step 1, 2, 3…)

Step 1: In a large mixing bowl, whisk together the root beer and instant vanilla pudding mix for about 2 minutes until it begins to thicken.

Step 2: In a separate bowl, whip the heavy cream until stiff peaks form.

Step 3: Gently fold the whipped cream into the root beer pudding mixture until fully combined. Add root beer extract if using.

Step 4: Spoon the mixture into the graham cracker crust and smooth the top.

Step 5: Chill in the refrigerator for at least 4 hours or until set. For best results, chill overnight.

Step 6: Before serving, top with whipped cream, a drizzle of chocolate syrup, and a cherry for that classic float look.

Recipe Variations and Possible Substitutions

• Use chocolate or Oreo crust instead of graham cracker for a richer base.
• Swap root beer with cola or cream soda for a twist on the classic float flavor.
• Substitute whipped topping (like Cool Whip) in place of fresh whipped cream for quicker prep.
• Add crushed root beer candies or a swirl of chocolate syrup into the filling for extra texture and taste.

Storage and Reheating Tips

• Store the pie covered in the refrigerator for up to 3 days.
• Not suitable for reheating; this is a chilled dessert best served cold.
• Can be frozen for up to 1 month. Wrap tightly in plastic wrap and foil. Thaw in the fridge before serving.