Root Beer Float Pie

You know how some desserts try to taste like other desserts and just kind of miss the mark? Not this creamy, dreamy pie. It tastes exactly like a root beer float. Close your eyes and you’ll swear you’re sitting at the counter of your favorite old-school diner, sipping on the real deal.

The base is a simple graham cracker crust—nothing fancy! And the filling has all the best things in life—whipped cream, a box of vanilla pudding mix, and good, ol' fashioned root beer. To really drive the root beer flavor home, I also mix in a little root beer extract, which you can find on the baking aisle of your grocery store. It's really concentrated and makes all the difference. Once the filling is in the crust, I top the pie with more whipped cream and cherries from the jar, then set it in the fridge to firm up before slicing. This dessert has such an old-fashioned feel, like one of those summer pie recipes you’d spot at a church potluck!

If you have extra soda lying around, here are more of my favorite recipes that use soda pop.

Can you use a store-bought graham cracker crust?

Yes! If you don’t want to make a homemade graham cracker crust, a store-bought one works just fine. Just be sure to use a standard 9-inch crust.

Why is my root beer float pie runny?

There are a few reasons your pie might not set up quite right. First, make sure you whip the cream to firm peaks—that means when you lift the whisk, those peaks should stand up nice and tall without drooping. And when it comes time to mix everything together, gently fold the whipped cream into the pudding mixture using a rubber spatula until the two are almost combined, but not completely incorporated (some streaks are fine!). Over-mixing can cause the cream to deflate and leave your pie runny. Finally, give the pie plenty of time to chill. It needs a full two hours in the fridge (or longer!) to firm up and slice beautifully.

Can you make root beer float pie ahead of time?

Sure! You can make the crust, add the filling, cover it, and refrigerate for up to 2 days. Store the remaining whipped cream in an airtight container in the refrigerator too. Just before serving, give the whipped cream a good whisk to fluff it up, then spread it over the pie and top with the cherries.

Can you freeze root beer float pie?

Absolutely. You can fully assemble the pie—just leave off the cherries—and wrap it in a layer of plastic, then a layer of foil, and freeze it for up to three months. Let it thaw in the fridge overnight before topping with cherries and serving.