Root Beer Float Pie Recipe

I’m sharing my Easy Root Beer Float Pie, a no-bake five-minute creation that turns classic root beer float elements into a simple freezer-ready pie that begs a second glance.

I can’t stop talking about my Easy Root Beer Float Pie because it somehow tastes like a soda shop in slice form. I start with a chocolate cookie crust that gives a crunchy, bittersweet base, then I whisper in a splash of root beer extract so every bite fizzes in your head, not on your tongue.

People always look surprised, like you tricked them into dessert. It’s playful, a little nostalgic and slightly rebellious, not the same old sweet pie, you know?

You wont guess how simple it feels till you cut a slice and the flavors wake up.

Ingredients

• Deep chocolate base adds crunch and sweetness mostly carbs little fiber.
• I love how cream cheese brings fat and protein, makes filling smooth.
• Powdered sugar is pure sweetness almost all simple carbs no real nutrients.
• Fizzy root beer gives flavor and sweetness, adds calories and lots of sugar.
• Root beer extract is concentrated flavor, use tiny amounts for big taste.
• Airy whipped topping lightens texture, adds fat and richness some protein present.
• Maraschino cherries are sweet bright garnish mainly sugar adds color and nostalgia.
• Vanilla extract gives warm aroma and depth, tiny calories, enhances sweetness.

Ingredient Quantities

• 1 (9-inch) chocolate cookie crust or 1 1/2 cups finely crushed chocolate sandwich cookies plus 5 tablespoons melted butter
• 8 oz cream cheese, softened
• 3/4 cup powdered sugar (confectioners sugar)
• 1 teaspoon vanilla extract
• 1 teaspoon root beer extract (optional)
• 1 cup cold root beer, chilled
• 8 oz frozen whipped topping, thawed or about 2 cups heavy cream whipped
• Extra whipped cream and maraschino cherries for garnish, optional

How to Make this

1. If you don’t have a store bought 9 inch chocolate cookie crust, make one: mix 1 1/2 cups finely crushed chocolate sandwich cookies with 5 tablespoons melted butter, press into a 9 inch pie plate and set in fridge while you make the filling.

2. With a mixer beat 8 oz softened cream cheese until totally smooth, about 1 to 2 minutes, scraping the bowl so no lumps remain.

3. Add 3/4 cup powdered sugar, 1 teaspoon vanilla extract and 1 teaspoon root beer extract if using, and beat again until well combined.

4. Slowly pour in 1 cup really cold root beer while mixing on low, just until the mixture loosens and is smooth. Pour in slowly or you’ll get a big foamy mess, but don’t worry if a few bubbles form.

5. Fold in 8 oz thawed frozen whipped topping or gently fold in about 2 cups heavy cream whipped to soft peaks. Use a spatula so you keep the air and it stays light.

6. Taste and adjust: add a touch more root beer extract if you want stronger flavor, but don’t add more soda or the filling will be too loose.

7. Spoon the filling into the chilled crust, smooth the top and cover with plastic wrap. For best texture chill 2 to 4 hours or freeze 30 to 60 minutes if you want it firmer faster.

8. Before serving, top with extra whipped cream and maraschino cherries if you like. Slice with a hot clean knife for cleaner pieces and keep any leftovers refrigerated.

Equipment Needed

1. 9 inch pie plate or tart pan
2. Food processor or a zip top bag and rolling pin to crush the cookies (you can smash them by hand)
3. Large mixing bowl for the filling
4. Electric mixer, hand or stand, to beat the cream cheese smooth
5. Rubber spatula for folding and scraping the bowl
6. Measuring cups and spoons plus a glass liquid measuring cup for the root beer
7. Plastic wrap and a fridge or freezer to chill the pie
8. Sharp clean knife and a bowl of hot water to dip it in between slices for cleaner cuts

FAQ

Root Beer Float Pie Recipe Substitutions and Variations

• Chocolate cookie crust: swap for a graham cracker crust (1 1/2 cups crushed graham crackers + 5 tbsp melted butter), you’ll get a lighter, less chocolatey base that still holds up.
• Cream cheese (8 oz): use an equal amount of mascarpone for an silkier filling, or vegan cream cheese or blended silken tofu if you need dairy free, tho flavor/texture will change a bit.
• 3/4 cup powdered sugar: blitz 3/4 cup granulated sugar in a blender or food processor to make quick powdered sugar, or use 1/3 cup honey or maple syrup to taste but reduce other liquids since it adds moisture.
• 1 cup cold root beer / 1 tsp root beer extract: if you dont have root beer use 1 cup cream soda or cola plus 1 tsp vanilla for a similar sweet, fizzy note, or use sarsaparilla if you can find it.

Pro Tips

1) Keep the root beer ice cold and pour it in sloooowly while mixing on low, seriously dont rush it or you will end up with too much foam. If bubbles do show up just let the bowl sit a few minutes and gently poke them with a spatula, they will calm down.

2) Make sure the cream cheese is totally soft and beat it till smooth, no lumps. If its still stiff let it sit on the counter 10 minutes or zap it in the microwave in tiny bursts 5 seconds at a time, but dont overheat or it gets greasy.

3) Want a firmer filling that holds up overnight? Fold in some thawed frozen whipped topping or add a tablespoon of powdered sugar or a teaspoon of cornstarch when you whip the cream, that helps stabilize it so it wont weep or go flat.

4) For neat slices chill the pie well, then run a sharp knife under hot water and wipe it clean between cuts, works every time. You can also freeze for a short while if you need super clean slices, just dont forget the pie in there.