When thinking about favorite childhood snack foods, could it be just us that will keep returning to main beer floats?? We don’t know precisely what it is approximately them that people love a lot – the froth that forms that you can scoop up with your spoon, or possibly the excess creaminess that originates from the melting vanilla cream – but they’re just an undeniable traditional that stands the test of time and never fails to be refreshing and delicious.
So, when we were thinking about root beer floats the other day (standard occurrence for us), we thought we might switch things up and make a more filling dessert, but one that still has all the flavor and creaminess that we love about the original. So we whipped up a root beer float pie. That’s right, a thick and frosty pie that comes together in a matter of minutes, and then sits in your refrigerator or refrigerator until you will need a nice, cold cut.
Using some pantry staples as the crux of the no-bake pie, vanilla pudding and freezing whipped topping, we also blend in underlying beer and underlying beer draw out for maximum float taste. You don’t have to use the draw out if you can’t think it is in the supermarket, but trust us whenever we say that the excess kick of taste is unquestionably worthy of it…but really, there’s no heading incorrect with this formula. If you haven’t thought of a root beer float since that last time you had one, no problem, you should go and throw one together, then immediately following that you should make this pie. It’s perfect for warm weather and everyone who tries it will be hooked after the first sip scoop!
Root Beer Float Pie
10 minutes active; 4+ hours inactive to prepare serves 10
- 1 (9-inch round) graham cracker crust
- ¾ cup root beer
- ½ cup whole milk
- 2 tablespoons root beer concentrate
- 1 (3 oz) package vanilla instant pudding
- 1 (8 oz) container of frozen whipped topping, thawed
- Whipped cream, garnish
- Maraschino cherries, garnish
- In a large bowl, whisk together vanilla pudding mix with milk, root beer and root beer concentrate until thickened. 2-3 minutes.
- Fold in frozen whipped topping until included.
- Pour filling up into graham cracker crust, then freeze for at least 4 hours, or until place.
- To serve: top with whipped cream and maraschino cherries. Enjoy!