Creamy Root Beer Float Pie
Ingredients:
1 graham cracker crust (9-inch)
1 (8 oz) package cream cheese, softened
1/2 cup powdered sugar
1/2 cup heavy whipping cream
1/4 cup root beer concentrate
1/2 cup root beer soda
1 teaspoon vanilla extract
1 cup whipped topping
1/4 cup root beer soda (for topping)
Maraschino cherries, for garnish
Instructions:
Prepare the crust: If using a store-bought graham cracker crust, simply set it aside. If making your own, combine crushed graham crackers with melted butter and press into a pie dish. Bake at 350°F (175°C) for 8-10 minutes, then cool completely.
Make the filling: In a mixing bowl, beat the softened cream cheese with powdered sugar until smooth and creamy.
Add liquids: Slowly add the heavy whipping cream, root beer concentrate, root beer soda, and vanilla extract to the cream cheese mixture. Beat until well combined and smooth.
Fold in whipped topping: Gently fold in the whipped topping to create a light, fluffy filling.
Assemble the pie: Pour the root beer filling into the prepared graham cracker crust, spreading evenly.
Chill: Refrigerate for at least 4 hours or until the pie is set and firm.
Garnish: Before serving, drizzle the remaining root beer soda over the top of the pie and garnish with maraschino cherries.
Serve: Slice and enjoy the creamy, fizzy treat!
Prep Time: 15 minutes | Cooking Time: 10 minutes (if making your own crust) | Total Time: 4 hours 25 minutes (chill time)
Kcal: 250 kcal | Servings: 8 servings
