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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
This recipe is:
Healthy
Quick
Diabetic Friendly
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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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.
Reviewed on May. 07, 2013 by ScottsGrace
I really want to try this recipe...but the devil in me wants me to make it un-dieted. LOL
Reviewed on Aug. 11, 2012 by Mrs_T
I used regular instant pudding mix. I doubled the recipe to make 2 pies, as I was taking them to a potluck. But after quite a few hours in the fridge it became obvious to me that this just wasn't going to set up. It would be a sloppy mess. I had expended quite a bit of time and effort making gluten free crumb crusts, so I wanted the pies to be eaten. I decided to freeze them. I was so glad I did. They cut perfectly and, to tell the truth, I think I like them better frozen than as a cream pie. They give the taste of a real root beer float made with ice cream. Every bit of the 2 pies was eaten. I will definitely be making them again and again. A nice refreshing summer dessert with real root beer flavor!
Reviewed on Jul. 20, 2012 by ahmom
I have used lactose free milk and almond milk for this.
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