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Root Beer Float Pie Recipe

Root Beer Float Pie Recipe photo by Taste of Home

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This is the kind of recipe your kids will look back on and always remember. And the only appliance you need is the refrigerator. —Cindy Reams, Philipsburg, Pennsylvania

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Root Beer Float Pie Recipe

Prep: 15 min. + chilling

Yield: 8 Servings

15 15

Ingredients

1 carton (8 ounces) frozen reduced-fat whipped topping, thawed, divided
3/4 cup cold diet root beer
1/2 cup fat-free milk
1 package (1 ounce) sugar-free instant vanilla pudding mix
1 graham cracker crust (9 inches)
Maraschino cherries, optional

Directions

Set aside and refrigerate 1/2 cup whipped topping for garnish. In a large bowl, whisk the root beer, milk and pudding mix for 2 minutes. Fold in half of the remaining whipped topping. Spread into graham cracker crust.
Spread remaining whipped topping over pie. Refrigerate for at least 8 hours or overnight.
Dollop reserved whipped topping over each serving; top with a maraschino cherry if desired. Yield: 8 servings.

Nutritional Facts 1 piece equals 185 calories, 8 g fat (4 g saturated fat), trace cholesterol, 275 mg sodium, 27 g carbohydrate, trace fiber, 1 g protein. Diabetic Exchanges: 2 starch, 1 fat.

Originally published as Root Beer Float Pie in Healthy Cooking June/July 2012, p56

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Reviews for Root Beer Float Pie

Root Beer Float Pie

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(1-10) of 32 reviews

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Reviewed on Jun. 18, 2013 by DEARAGAJ

Did not look like picture at all. I would say this was like,, pie soup,,didn't taste good enough to overcome the soupiness. Would not make again or recommend.

Reviewed on Jun. 18, 2013 by tjreese

Soooo yummy!! I tried the recipe as posted first, then again with full calorie ingredients. It was delicious both ways, but the the full-cal version set up much better;} This has already become a family favorite!!

Reviewed on Jun. 08, 2013 by DebbiejF

this is so awesome!

Reviewed on Jun. 05, 2013 by orakat

Made this and took it to a church dinner. There was none left. It was a little soupy but delicious.

Reviewed on Jun. 03, 2013 by lstucken

This was really good! I typically don't like it when people don't follow the instructions, but I was wanting this to be lower-carb, so I whipped heavy cream, used Almond Milk and omitted the crust--It was excellent!!

Reviewed on Jun. 03, 2013 by baker004

I used regular root beer. I like a stronger root beer taste, so I added 2 teaspoons of root beer extract. That was perfect... it tasted exactly like a root beer float. People were practically licking their plates to get every last bite. It didn't set well. Next time I will cut the root beer to 1/2 cup since I am adding the extract.

Reviewed on May. 30, 2013 by mlujdu

Haven't made this, but for the ones that add 1 cup root beer instead of 3/4 for more flavor (making it runny), how about adding a little root beer flavoring?

Reviewed on May. 08, 2013 by KimSusan329

I made this using regular root beer,pudding and whole milk.It didn't set up very well but it still tasted good. I put it in the freezer overnight and it was cool and creamy. I would recommend to put it in the freezer a few hours before serving.

Reviewed on May. 07, 2013 by cathiemh

OK, so all sugar free puddings come in 1.7oz. pkgs. Using this size and the liquid stated, along with the other ingredients, will set up the pie. I had no issues. Very good. Let the root beer sit, to get rid of the fizz too, as it may be a reason for not setting up.