This easy Pioneer Woman Root Beer Float Pie is a creamy, no-bake dessert that’s perfect for warm days. With a buttery graham cracker crust and a fizzy root beer filling, it’s a fun twist on the classic float. You can make it with simple ingredients, and it’s a hit at any gathering!
Ingredients Needed
For the Crust:
- 18 full graham crackers (about 1 1/2 cups crumbs)
- 1/2 cup (1 stick) salted butter, melted
For the Filling:
- 2 cups cold heavy cream
- 2/3 cup powdered sugar
- 1 cup root beer, chilled
- 1/4 cup whole milk
- 1 package (3.4 ounces) instant vanilla pudding mix
- 2 teaspoons root beer extract
For Garnish:
- 7 maraschino cherries (with stems)
How To Make Root Beer Float Pie Recipe
- Prepare the Crust: Preheat your oven to 350°F. In a food processor, crush graham crackers into fine crumbs (or place them in a plastic zip bag and crush with a rolling pin). Combine crumbs with melted butter in a large bowl, mixing until fully combined. Press the mixture into a 9-inch pie plate, packing it firmly along the bottom and sides. Bake the crust for 5 minutes, then let it cool. Chill in the refrigerator for 20 minutes.
- Make the Filling: In a stand mixer, whip the cold heavy cream and powdered sugar until firm peaks form. In a separate bowl, whisk together the root beer, whole milk, pudding mix, and root beer extract until the mixture thickens, about 2 minutes. Gently fold 2 cups of the whipped cream into the root beer mixture until mostly combined.
- Assemble the Pie: Pour the root beer filling into the chilled graham cracker crust. Spread it evenly with a spatula, then top with the remaining whipped cream.
- Garnish and Chill: Garnish the pie with maraschino cherries on top. Refrigerate the pie for at least 2 hours before serving.
Recipe Tips
- Use chilled ingredients: Make sure the root beer and heavy cream are cold before starting. This helps the filling set properly and gives it a smoother texture.
- Don’t skip chilling the crust: After baking the graham cracker crust, chill it for at least 20 minutes before adding the filling. This helps the crust firm up and prevents it from becoming soggy.
- Whip the cream properly: Whip the heavy cream until firm peaks form, but don’t overwhip. Overwhipped cream can turn into butter and affect the texture of your pie.
- Gently fold the whipped cream: When mixing the whipped cream into the root beer mixture, fold it gently. This keeps the light, airy texture intact and makes the filling fluffy.
- Add cherries just before serving: To keep the maraschino cherries fresh and colorful, add them right before serving, so they don’t lose their vibrancy from sitting in the fridge.
How To Store Leftovers
- Refrigerate: cover leftovers Root Beer Float Pie and refrigerate it for up to 3 days.
- Freeze: Wrap leftovers Root Beer Float Pie well and freeze for up to 1 month. Thaw it in the fridge for a few hours before serving.
Nutrition Facts
Serving Size: 1 slice (1/8 of the pie)
- Calories: 311 kcal
- Total Fat: 8 g
- Saturated Fat: 3 g
- Cholesterol: 6 mg
- Sodium: 238 mg
- Potassium: 71 mg
- Total Carbohydrate: 59 g
- Dietary Fiber: 1 g
- Sugars: 45 g
- Protein: 3 g
More Pioneer Woman Recipes
Pioneer Woman Root Beer Float Pie Recipe
Description
This easy Pioneer Woman Root Beer Float Pie is a creamy, no-bake dessert that’s perfect for warm days. With a buttery graham cracker crust and a fizzy root beer filling, it’s a fun twist on the classic float. You can make it with simple ingredients, and it’s a hit at any gathering!
Ingredients
For the Crust:
For the Filling:
For Garnish:
Instructions
- Prepare the Crust: Preheat your oven to 350°F. In a food processor, crush graham crackers into fine crumbs (or place them in a plastic zip bag and crush with a rolling pin). Combine crumbs with melted butter in a large bowl, mixing until fully combined. Press the mixture into a 9-inch pie plate, packing it firmly along the bottom and sides. Bake the crust for 5 minutes, then let it cool. Chill in the refrigerator for 20 minutes.
- Make the Filling: In a stand mixer, whip the cold heavy cream and powdered sugar until firm peaks form. In a separate bowl, whisk together the root beer, whole milk, pudding mix, and root beer extract until the mixture thickens, about 2 minutes. Gently fold 2 cups of the whipped cream into the root beer mixture until mostly combined.
- Assemble the Pie: Pour the root beer filling into the chilled graham cracker crust. Spread it evenly with a spatula, then top with the remaining whipped cream.
- Garnish and Chill: Garnish the pie with maraschino cherries on top. Refrigerate the pie for at least 2 hours before serving.
Notes
- Use chilled ingredients: Make sure the root beer and heavy cream are cold before starting. This helps the filling set properly and gives it a smoother texture.
- Don’t skip chilling the crust: After baking the graham cracker crust, chill it for at least 20 minutes before adding the filling. This helps the crust firm up and prevents it from becoming soggy.
- Whip the cream properly: Whip the heavy cream until firm peaks form, but don’t overwhip. Overwhipped cream can turn into butter and affect the texture of your pie.
- Gently fold the whipped cream: When mixing the whipped cream into the root beer mixture, fold it gently. This keeps the light, airy texture intact and makes the filling fluffy.
- Add cherries just before serving: To keep the maraschino cherries fresh and colorful, add them right before serving, so they don’t lose their vibrancy from sitting in the fridge.
Pioneer Woman Root Beer Float Pie Recipe