Ingredients
1 pre-made graham cracker crust
2 cups root beer
1/2 cup milk
1 package (3.4 oz) instant vanilla pudding mix
2 cups whipped cream, plus extra for topping
1 teaspoon root beer extract (optional for enhanced flavor)
Maraschino cherries for garnish
Instructions
Prepare the Filling: In a large mixing bowl, whisk together root beer, milk, and vanilla pudding mix until smooth and thickened, about 2 minutes. If using, stir in the root beer extract.
Fold in Whipped Cream: Gently fold in 2 cups of whipped cream until the mixture is uniform and fluffy.
Fill the Crust: Pour the filling into the pre-made graham cracker crust, spreading evenly.
Freeze: Freeze the pie for at least 4 hours, or until firm.
Serve: Before serving, let the pie sit at room temperature for 5-10 minutes to soften slightly. Top with additional whipped cream and garnish with maraschino cherries.
Notes
- Ice Cream Selection: Opt for high-quality vanilla ice cream. The better the ice cream, the creamier and more delicious your pie will be.
- Root Beer Concentrate: This can be found in the baking aisle of most grocery stores or online. It gives a stronger root beer flavor than regular soda, making your pie more flavorful.
- Whipped Cream: Homemade whipped cream is best for both mixing into the filling and garnishing. It’s lighter and fluffier than store-bought versions.
- Setting Time: Patience is key! Make sure to freeze your pie for at least 4 hours. For even better results, freeze it overnight.
- Serving: Before slicing, let the pie sit at room temperature for a few minutes. This makes cutting smoother and allows the flavors to come through more vividly when eaten.
- Storage: Keep the pie covered in the freezer to avoid freezer burn and keep it fresh. It can be stored like this for up to a week.
- Prep Time: 15 minutes
- Cook Time: 4 hours
Nutrition
- Serving Size: 8 servings
- Calories: 310 kcal
