I spotted this Root Beer Float Pie recipe in a busy Facebook food group, someone shared it after a summer cookout, describing it as “adult root beer floats in pie form.” The photo caught my eye: a creamy, frosty pie in a graham crust, topped with a glossy cherry. I saved it immediately and decided to give it a try on a hot Sunday afternoon, when the kids were clamoring for something cold and special.

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By the time I pulled out the root beer and pudding mix, my 10-year-old was dancing with excitement, insisting she’d help whisk. I mixed the fizzy soda and milk as it thickened into a silky base, and she gasped at how it smelled just like the classic float from the summer fair.

We folded in the Cool Whip together, giggling at our messy wrists. After freezing it overnight, the next morning we sliced into it and discovered perfectly set, mousse-like layers that tasted like childhood in a spoonful.

Our family sat on the porch, me with my cup of iced tea, the kids with big spoons, while the sun peeked through the trees. That first bite prompted a chorus of “more, please!” This pie wasn’t fancy, but it was joyful and easy, exactly what those summer days deserve.

Short Description

A creamy, frozen pie that captures the fizzy sweetness of root beer floats—layered in a graham cracker crust with whipped topping and a cherry finish.

Key Ingredients

1 cup root beer (A&W or Barq’s recommended)
½ cup cold milk (whole or 2%)
1 package (3.4 oz) instant vanilla pudding mix
1 tsp root beer extract
1 container (8 oz) thawed Cool Whip
1 prepared graham cracker crust
Whipped cream, maraschino cherries, crushed root beer barrel candy (optional garnishes)

Tools Needed

Large mixing bowl
Whisk
Rubber spatula
Measuring cups & spoons
9-inch pie plate (if not using pre-made crust)
Freezer-safe surface

Cooking Instructions

Step 1: Whisk Base
In a large bowl, whisk together 1 cup root beer, ½ cup cold milk, instant pudding mix, and 1 tsp root beer extract. Whisk for about 2 minutes until it thickens slightly.

Step 2: Fold in Cool Whip
Gently fold in thawed Cool Whip using a spatula until the mixture is fluffy and fully combined.

Step 3: Fill the Crust
Scoop the creamy mixture into the graham cracker crust and smooth the top evenly.

Step 4: Freeze
Freeze the pie for at least 8 hours or overnight, until fully set and firm.

Step 5: Garnish & Serve
Remove from freezer 5–10 minutes before slicing. Top each slice with whipped cream, a maraschino cherry, and optional crushed root beer candy before serving.

Troubleshooting tip: If the pie seems too soft straight from the freezer, give it an extra 15 minutes to thaw for easier slicing.

Why You’ll Love This Recipe

Flavor Explosion: Fizzy root beer and sweet vanilla pudding evoke summer-fair memories.

Quick and Easy: Mix, freeze, and serve, the hardest part is waiting.

Fun & Festive: Perfect for celebrations, cookouts, or anytime you want a cool treat.

Kid-Approved: The kids adored helping or sneaking spoonfuls before dinner.

Make-Ahead Friendly: Whip it up the night before and serve stress-free next day.

Mistakes to Avoid & Solutions

Mixture too runny before freezing: Whisk the root beer and pudding longer until thickened.

Patchy Cool Whip distribution: Use a gentle folding motion to avoid deflating it.

Cracked crust when slicing frozen pie: Let it sit 5–10 minutes at room temp before cutting.

Avoid fizzy overflow: Don’t stir vigorously to preserve carbonation in the pie mixture.

Serving and Pairing Suggestions

Serve as: Main dessert at family dinners or summer parties.

Pair with: Vanilla bean ice cream or fresh berries.

Best style: Slice plated individually or serve pie buffet-style for casual gatherings.

Storage and Reheating Tips

Freezer: Keep pie in a sealed container or wrapped for up to 2 weeks.

Fridge: Thawed slices stay fresh for 2–3 days, covered.

To serve: Thaw 5–10 minutes before slicing for clean cuts.

FAQs

1. Can I use diet root beer?
You can, but it may affect sweetness, adjust with a teaspoon of sugar if needed.

2. Is there a non-dairy alternative?
Use non-dairy milk and whipped topping, though texture may be slightly different.

3. What if I don’t have root beer extract?
Skip it or add a splash of vanilla extract—the pie still tastes great.

4. Can I substitute whipped cream for Cool Whip?
Yes, sweeten whipped cream lightly before folding it in.

5. Is the crust necessary?
A graham crust adds crunch, but you can also use a store-bought cookie crust or no crust at all.

Tips & Tricks

Use chilled ingredients to speed up setting.

Add a swirl of fudge or caramel sauce before freezing for a twist.

Freeze on a flat, level surface to avoid a slanted pie.

For sharper root beer flavor, soak the crust in a tablespoon of root beer before filling.

Recipe Variations

Chocolate Root Beer Float Pie

Add ¼ cup cocoa powder to pudding mix.

Use chocolate graham crust.

Garnish with chocolate curls or shaved bar candy.

Cherry Root Beer Float Pie

Fold in ½ cup chopped maraschino cherries to filling.

Top with cherry-flavored whipped cream.

Adult Boozy Version

Replace ¼ cup milk with ¼ cup vanilla vodka or rum.

Reduce root beer to ¾ cup to balance liquid.

Final Thoughts

This Root Beer Float Pie is not fussy, but it’s full of personality and nostalgia, and my family absolutely devours it. I love that I can make it ahead, then pull it out when everyone’s ready for something sweet and cold.

Seeing the surprise on my husband’s face when I served just a sliver last week, followed by the crumbs that were gone moments later, made me realize this dessert is more than just a treat. It’s a small pause in a busy day, a shared moment of delight. Give it a try, you might find it becomes your go-too memory-maker, too.

Root Beer Float Pie