ADVERTISEMENT
1 package (9 ounces) of ready-to-use graham cracker pie crust
2 cups cold root beer
1/2 cup milk
2 tablespoons root beer extract
1 box (3.4 ounces) instant vanilla pudding mix
1 container (8 ounces) frozen whipped topping, thawed
Directions
1. In a large bowl, combine the cold root beer, milk, and root beer extract.
2. Sprinkle the instant vanilla pudding mix over the root beer mixture and whisk until smooth and thickened, about 2-3 minutes.
3. Fold in half of the thawed whipped topping until the mixture is uniform.
4. Pour the filling into the graham cracker crust, spreading evenly.
5. Refrigerate the pie for at least 2 hours, or until set.
6. Once set, top the pie with the remaining whipped topping before serving.
Variations & Tips
For a sturdier texture, you can freeze the pie before serving, turning it into a delightful frozen treat—just let it sit at room temperature for 10 minutes to soften slightly before slicing. Lovers of a deeper root beer flavor might also consider adding a bit more root beer extract, ensuring the robust taste counterbalances the sweetness.
ADVERTISEMENT
