No-Bake Root Beer Float Pie

Instructions

Mix the filling

In a large mixing bowl, whisk together the root beer, cold milk, root beer extract, and instant vanilla pudding mix. Whisk continuously for about 2 minutes, until the mixture begins to thicken slightly. The pudding should be smooth and lump-free, with a light foam forming on top.

This step sets the base of the pie, so make sure everything is fully combined before moving on.

Fold in the whipped topping

Gently fold the thawed Cool Whip into the pudding mixture using a spatula. Work slowly and carefully, folding from the bottom up to keep the mixture light and airy. Continue until no white streaks remain and the filling is evenly blended.

Avoid overmixing, as this can deflate the whipped topping and make the pie denser than intended.

Fill the crust

Spoon the filling into the prepared graham cracker crust. Use a spatula to smooth the top evenly, making sure the filling reaches all the edges of the crust.

Freeze

Place the pie in the freezer and freeze for at least 8 hours or overnight, until completely firm. This allows the pie to set properly and makes it easy to slice.

Serve & Garnish