Root Beer Float Pie Recipe

4 97 82
Root Beer Float Pie Recipe
Root Beer Float Pie Recipe photo by Taste of Home
Publisher Photo

Root Beer Float Pie Recipe

Read Reviews
4 97 82
Publisher Photo
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
Featured In: Root Beer Recipes
MAKES:
8 servings
TOTAL TIME:
Prep: 15 min. + chilling
MAKES:
8 servings
TOTAL TIME:
Prep: 15 min. + chilling

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. Freeze for at least 8 hours or overnight.
Dollop reserved whipped topping over each serving; top with a maraschino cherry if desired. Yield: 8 servings.
Editor's Note
  • After reading all your comments we took this recipe back to the Test Kitchen and decided it makes a wonderfully refreshing FROZEN pie. Enjoy!
  • Originally published as Root Beer Float Pie in Healthy Cooking June/July 2012, p56

    Nutritional Facts

    1 piece: 185 calories, 8g fat (4g saturated fat), 0 cholesterol, 275mg sodium, 27g carbohydrate (14g sugars, 0 fiber), 1g protein. Diabetic Exchanges: 2 starch, 1 fat.

    • 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
    1. 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.
    2. Spread remaining whipped topping over pie. Freeze for at least 8 hours or overnight.
    3. Dollop reserved whipped topping over each serving; top with a maraschino cherry if desired. Yield: 8 servings.
    Editor's Note
  • After reading all your comments we took this recipe back to the Test Kitchen and decided it makes a wonderfully refreshing FROZEN pie. Enjoy!
  • Originally published as Root Beer Float Pie in Healthy Cooking June/July 2012, p56

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    Reviews forRoot Beer Float Pie

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    MY REVIEW
    snate56 User ID: 3077078 268039
    Reviewed Jun. 16, 2017

    "Note to cleanmo (and anyone else who doesn't know), almond milk won't do, its the enzymes in the milk, whether skim, 2%, or whole (not the fat) that reacts with the rennet in the instant pudding to make it set up."

    MY REVIEW
    KK6576 User ID: 6036747 258402
    Reviewed Dec. 20, 2016

    "Looked at this recipe a few times before making it. When I finally made it for a family gathering it was the first dessert gone. I have made it at least 8 times now and it always a hit. It can be a little runny, but I have noticed that if you use an electric beater to mix it firms up better. Also, I use slightly less milk and slightly more root beer to get more of a root beer taste. Also does set up better if you freeze it overnight and let it thaw in the fridge the next day. I have also tweaked the recipe a bit and made this with orange soda a few times and that has been a big hit as well, it tastes like a creamsicle. Really a family favorite."

    MY REVIEW
    briandy User ID: 6129490 253065
    Reviewed Aug. 23, 2016

    "DELICIOUS pie. Don't be discouraged by the negative reviews. I have a solution. I read the negative comments that went along with this recipe, tweaked the recipe and it worked great. All you need to do is add more pudding; I used almost an entire 5oz instant pudding mix. I also used regular ingredients as I feel non-fat, diet products are not for me. Go on as directed, just increase the pudding amount. I had the pie in the freezer for over 24 hours- it was solid and delicious!"

    MY REVIEW
    KristineChayes User ID: 1441542 250544
    Reviewed Jul. 17, 2016

    "This had a pleasant root beer flavor & was quick to put together; however, I used a 3.5 oz. box of non-diet instant vanilla pudding and one Tbs. of root beer extract. The pie set up fine overnight in the refrigerator. Perhaps the sugar-free instant pudding does not set up well, I don't know; most sugar-free products use unhealthy chemical sweeteners, so I don't use them."

    MY REVIEW
    Pamwh User ID: 6744885 249874
    Reviewed Jun. 28, 2016

    "This pie is a flop. Even with the sugar added to the ingredients of the recipes it is very runny and does not set. Do not recommend."

    MY REVIEW
    pjackson85 User ID: 8411330 249822
    Reviewed Jun. 27, 2016

    "The problem with this recipe is that 1 ounce of instant pudding is NOT enough to thicken the pie filling. It requires the whole 3.5 oz. package (small size) of pudding. Also needs to have a stronger Root Beer taste. So add 1 tsp. Root Beer flavoring. Adding more actual Root Beer to get a stronger flavor would make it too runny. BTW, discovered that you can make a good graham cracker crust by using the usual recipe, but "bake" it in the microwave for one minute only. Our company & my family really enjoyed it (made with my recommended adjustments). It worked!!! My son had 3 pieces! I did not use any "diet or reduced calorie" ingredients. Next time I'd use real whipped cream on top."

    MY REVIEW
    mebaumert User ID: 8562374 249637
    Reviewed Jun. 20, 2016

    "I used "Not Your Father's Root Beer" for my first attempt at this pie. Two things wrong with this rendition...one, it turned out runny, even after 8 hours...two, don't use the alcohol, it gives it an alcoholic bite that some might not enjoy."

    MY REVIEW
    Susie913 User ID: 2695120 249563
    Reviewed Jun. 18, 2016

    "Was really excited about making this pie as almost every recipe I've made in past has been a huge hit and wonderful taste. I used regular pudding, lite cool whip which is what I usually buy and 2% milk. I added the canned whip cream on top as the extra dollop and that melted immediately. Should have know right then that this was going to be a mess.

    Had a decent taste but like almost every one else found that the pie did not set after 8 hours. I might try again and make night before but if it falls apart again that will be my last time.
    Maybe Taste of Home can tell us what they did to make this pie to be able to get the picture they show with the recipe cause my pie didn't come close to that."

    MY REVIEW
    Noantay User ID: 6481815 249439
    Reviewed Jun. 15, 2016

    "Taste of Home this recipe needs work, can't believe you did a test prior to posting!!!!!! shame"

    MY REVIEW
    cleanmo User ID: 6979984 249399
    Reviewed Jun. 13, 2016

    "The pie was runny when i put it in the crust. I used Almond Milk cuz was all I had. I put it in the freezer and was good that way, but like others not much root beer taste and I used A&W"

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