Root Beer Float Pie (Print version)
A no-bake root beer float pie with a buttery graham cracker crust, a fluffy cream cheese and root-beer-flavored filling, and whipped cream on top. Freeze overnight and slice.
# Ingredients:
For the crust
01 -
1½ cups (150 g) graham cracker crumbs
02 -
3 tablespoons granulated sugar
03 -
6 tablespoons (85 g) unsalted butter, melted
For the filling
04 -
8 oz (225 g) full-fat cream cheese, softened to room temperature
05 -
¾ cup (90 g) powdered sugar
06 -
1½ teaspoons root beer extract
07 -
1 teaspoon pure vanilla extract
08 -
8 oz (225 g) whipped topping (Cool Whip), thawed
For serving
09 -
Whipped cream, for topping
10 -
Maraschino cherries, for garnish
11 -
Crushed graham crackers or caramel drizzle, optional
# Instructions:
01 -
Stir together the graham cracker crumbs, sugar, and melted butter until the mixture resembles wet sand. Press firmly and evenly into the bottom and up the sides of a 9-inch pie plate. Freeze for 15 minutes.
02 -
Using a hand mixer on medium speed, beat the softened cream cheese and powdered sugar together for about 2 minutes until completely smooth and fluffy. Scrape the bowl down once halfway through.
03 -
Mix in the root beer extract and vanilla extract. Taste the filling and adjust the root beer extract up or down to suit your preference.
04 -
Add the whipped topping in two additions, folding gently with a rubber spatula each time just until combined. Keep the motion light to preserve the airy texture.
05 -
Spread the filling evenly into the chilled crust and smooth the top. Cover tightly with plastic wrap and freeze for at least 4 hours, or overnight.
06 -
Remove the pie from the freezer and rest at room temperature for 5 minutes. Slice with a warm, dry knife, wiping between each cut. Top each slice with whipped cream and a maraschino cherry just before serving.
# Good to know:
01 -
Root beer extract (LorAnn or McCormick) is typically found near the vanilla in the baking aisle.
02 -
For the cleanest slices, dip your knife in hot water and wipe it dry between every cut.
03 -
The 4-hour freeze time does not count as prep or cook time but is essential for a firm, sliceable pie.