This Root Beer Float Pie is everything you remember about that creamy, fizzy classic-but in pie form! With a buttery cinnamon graham cracker crust, a cool and creamy root beer filling, and fluffy whipped topping with a cherry on top, it's a fun, no-bake dessert that feels like a trip down memory lane.
This is the perfect pie to bring to cookouts, potlucks, or just as a special treat for the family. Plus-it's quick to throw together and can be made ahead of time.
Why You'll Love This Recipe
✔️ No-bake dessert - no oven required, just chill and serve.
✔️ Nostalgic and fun - tastes just like the root beer floats you loved as a kid.
✔️ Make-ahead - prepare it the night before and let the flavors meld.
✔️ Crowd-pleaser - unique, refreshing, and a conversation starter.
Ingredients You'll Need
Here's your quick shopping list for this dreamy no-bake pie:
- Cinnamon graham crackers
- Salted butter
- Root beer
- Whole milk
- Root beer extract
- Cool Whip
- Powdered sugar
- Instant vanilla pudding mix (not cook and serve)
- Maraschino cherries
(Full measurements and instructions in the recipe card below!)
Step-by-Step Instructions
1. Make the crust
Pulverize your graham crackers in a food processor (or crush them in a bag with a rolling pin) until fine.
Mix with melted butter until it looks like wet sand, then press firmly into the bottom and sides of a 9-inch pie pan. Chill in the freezer while you make the filling.
2. Mix the filling
In a large bowl, whisk together root beer, milk, and root beer extract. Stir in the pudding mix and let it set in the fridge for at least 30 minutes.
3. Fold it together
Whip Cool Whip with powdered sugar in another bowl, then gently fold into the pudding mixture once it's set.
4. Chill
Spread the filling into your pie crust, cover, and freeze overnight. ** You can store in the refrigerator and even serve this after only 4 hours. However, it won’t have that clean cut look to it like in the photos. It will be more smooth, and have a “messy” look to it but still delicious.
5. Garnish & serve
Top with extra Cool Whip, a few maraschino cherries, and serve chilled.
Storage & Make Ahead Tips
- Fridge: Store covered in the refrigerator for up to 3 days.
- Freezer: Freeze assembled (without toppings) for up to 3-4 months. Thaw in the fridge overnight before serving.
Recipe FAQs
Creamy, cool, and a little bit fizzy with that classic root beer float flavor. The cinnamon graham cracker crust adds a cozy warmth that balances the sweetness.
Yes! Dr Pepper, orange soda, or lemon lime soda all make fun variations.
Absolutely. You can whip heavy cream with powdered sugar instead.
What else can I add?
- A splash of vanilla extract for extra depth
- Chocolate sprinkles on top
- Crushed cookies for garnish
More No-Bake Recipes You'll Love
Whether you're reliving childhood memories or making new ones, this Root Beer Float Pie is a sweet, creamy, and easy dessert that everyone will remember.
Recipe
Root Beer Float Pie
Video
Ingredients
Crust:
- 16 sheets of cinnamon Graham crackers 2 sleeves
- ½ cup 1 stick salted butter, melted
Filling:
- ½ cup root beer chilled
- ¼ cup whole milk chilled
- 2 Tablespoons root beer extract
- 8 ounces Cool Whip thawed
- ⅛ cup powdered sugar
- 3.4 ounce package instant vanilla pudding mix (not heat and serve)
Topping:
- 4 ounces Cool Whip half a tub (or use Reddi Wip)
- Maraschino cherries for garnish
Instructions
- Pulverize the graham crackers. Into your food processor or blender, add the graham crackers and pulse until they resemble fine sand.
- Make the crust. In a large bowl, combine the graham cracker crumbs with the butter until all of the crumbs are coated and it looks like the texture of wet sand.
- Press into the pie dish. Press the crumbles into the bottom and up the sides of a 9-inch pie pan using the bottom of a measuring cup or other flat-bottom cup and chill in the freezer while you make the filling.
- Make the filling. In another large bowl, combine the root beer, whole milk, and root beer extract.
- Add the pudding and chill. Add the pudding mix and stir well before chilling it in the fridge for at least 30 minutes. The longer the filling sets, the better it gets.
- Fold in the Cool Whip. In a separate large bowl, combine the Cool Whip with the powdered sugar. Once the pudding is set, fold the Cool Whip into the root beer mixture.
- Chill/Freeze. Add the mixture to the chilled pie plate, cover, and freeze overnight. *See notes regarding less time.
- Garnish and serve chilled. When ready to serve, top with additional Cool Whip and maraschino cherries and serve chilled. You can either spread the Cool Whip over the entire top or dollop it on individual servings.
Notes
Nutrition
Nutritional information is based on third-party calculations and should be considered estimates. Actual nutritional content will vary with brands used, measuring methods, portion sizes and more.
Jim Gray says
This Root Beer Float Pie tasted amazing. We have friends that host a pie night and I took this. We have a Savory and a Sweet category and everyone votes, about 30 people, for the best in each. I won the sweet pie using this recipe.
The only thing was that after sitting out for a little bit it just became really runny/soupy. but still tasted great.
Jessica says
Hi Jim! That’s great to hear, and I’m so glad you won it. How fun! Thank you for letting me know. 🙂