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Root Beer Float Pie Recipe
Root Beer Float Pie Recipe photo by Taste of Home

Root Beer Float Pie Recipe

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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
TOTAL TIME: Prep: 15 min. + chilling
MAKES:8 servings
TOTAL TIME: Prep: 15 min. + chilling
MAKES: 8 servings


  • 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

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.


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

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Reviewed Apr. 16, 2016

"Very quick and easy but not a favorite. Just tastes like eating sweet, nothing special. I used sugar free pudding, and reduced fat cool whip, but I didn't use diet root beer. I did use fat free milk and it set up fine for me."

Reviewed Feb. 25, 2016

"As soon as I opened my email this morning I knew what I was going to be doing, making this pie. I gave it 1 star and for good reason, I LOVE root beer floats and this is just too diety. I don't like frozen topping and always beat my own heavy cream stabilized with unflavored gelatin, that's what I used. I used real root beer not diet. For those who complained that the pie was too runny or didn't set up, the reason is because you need fat in the milk you use when preparing instant pudding. Never use less than 4% milk, I ALWAYS use half and half for a super rich texture. To the pudding whipped cream mixture I added 1 tsp of root beer concentrate. I went to the store and picked up an over sized graham pie shell and made a double batch of filling, piled it as high as possible, put it in the fridge and rest in a container. This is really a root beer float in pie form. I know this pie isn't going to last us very long. There is nothing diet or healthy about my version of this pie but it's dessert and not something that you would eat every day."

Reviewed Nov. 7, 2015

"I used the regular flavor of cool whip, 1% milk and non diet root beer and used sf pudding... I liked my way better - u could at least taste the root beer!"

Reviewed Nov. 5, 2015

"I expected it to have much more flavor. Was disappointed."

Reviewed Jul. 30, 2015

"This is an awesome dessert. I made a couple of changes to make it lower carb. I omitted the milk and used 8 ounces of cream cheese softened. My crust was 1 1/2 cups almond flour, 3 tablespoons of stevia mixed into 4 tablespoons of butter. Mix it all place in pie plate add the filling and you are done. This firmed up perfectly in the 8 hour time. One of the best cream pies. Thanks for a great recipe! It's a keeper."

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