Pioneer Woman Root Beer Float Pie Recipe

This Pioneer Woman Root Beer Float Pie is a creamy and nostalgic recipe, which is made with root beer and instant vanilla pudding. It’s the perfect no-bake summer dessert, ready in about 30 minutes, plus chilling time.

Pioneer Woman Root Beer Float Pie Recipe Ingredients

For the Crust:

• 12 whole graham cracker sheets
• 2 Tbsp. granulated sugar
• 6 Tbsp. salted butter, melted

For the Filling and Topping:

• 2 cups cold heavy cream
• 2/3 cup powdered sugar
• 1 cup root beer, chilled
• 1/4 cup cold whole milk
• 1 (3.4-ounce) package instant vanilla pudding mix
• 2 tsp. root beer extract
• 8 maraschino cherries with stems, for garnish

How To Make Pioneer Woman Root Beer Float Pie

1. Make and Bake the Crust: Preheat the oven to 350°F. In a food processor, pulse the graham crackers and granulated sugar until they form fine crumbs. Pour in the melted butter and pulse until the crumbs are evenly moistened. Press this mixture firmly into the bottom and up the sides of a 9-inch pie plate. Bake for about 10 minutes to set the crust. Let it cool completely on a wire rack.
2. Make the Whipped Cream: In the bowl of a stand mixer with the whisk attachment, combine the heavy cream and powdered sugar. Whip on medium-high speed for 2 to 3 minutes, until firm peaks form.
3. Make the Root Beer Filling: In a separate large bowl, whisk together the chilled root beer, milk, the dry instant pudding mix, and the root beer extract. Continue to whisk for about 2 minutes, until the mixture has thickened.
4. Combine and Fill: Using a rubber spatula, gently fold 2 cups of the prepared whipped cream into the root beer mixture until it is almost completely blended. Pour this filling into the completely cooled crust and smooth the top.
5. Top and Chill: Top the pie with the remaining whipped cream. Garnish with the maraschino cherries. Chill the pie in the refrigerator for at least 2 hours, or up to 6 hours, until it is firm and well-chilled before serving.

Recipe Tips

• How to get a firm pie that slices cleanly? The two most important steps are to use instant pudding mix (not cook-and-serve) and to chill the pie for at least 2 hours. The chilling step is not optional; it’s what gives the no-bake pie its firm, sliceable texture.
• What’s the best way to get fluffy whipped cream? The secret is to use very cold heavy cream, and a chilled bowl and beaters. This helps the cream whip up to its full volume quickly and creates stable, firm peaks.
• Can I make this ahead of time? Yes! The recipe tip notes that this is a perfect make-ahead dessert. You can assemble the pie with the filling, cover it, and keep it in the fridge for up to two days. Keep the whipped cream topping separate and add it just before serving for the freshest look.
• How do I prevent a soggy crust? The quick 10-minute bake in the oven is key. It helps to set the cookie and butter crust, creating a slight barrier that prevents the creamy filling from making it soft too quickly. It’s also essential to let the crust cool completely before adding the filling.

What To Serve With Root Beer Float Pie

This is a fun, nostalgic, and complete dessert all on its own. It is the perfect sweet treat for a summer barbecue or party and needs no accompaniment other than a fork and a plate.

How To Store Root Beer Float Pie

• Refrigerate: This pie must be stored in the refrigerator because of the dairy ingredients. Cover it loosely with a pie cover or plastic wrap. It will keep well for up to 3 days, though the crust will soften over time.

Root Beer Float Pie Nutrition Facts

• Serving: 1 slice (1/8th of pie)
• Calories: 520 kcal
• Carbohydrates: 55g
• Protein: 5g
• Fat: 32g
• Saturated Fat: 20g
• Sugar: 45g

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

FAQs

Try More Pioneer Woman Recipes:

• Pioneer Woman Raspberry Cream Pie Recipe
• Pioneer Woman Ranch Pizza Pie Recipe
• Pioneer Woman Pecan Pie Cobbler Recipe