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Root Beer Float Pie

This nostalgic dessert combines the creamy joy of a root beer float in a spectacular pie form, perfect for summer gatherings and celebrations.
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Prep Time 30 minutes
Cook Time 10 minutes
Total Time 4 hours 10 minutes
Servings: 8 slices
Course: Dessert
Cuisine: American
Calories: 320
Ingredients Method Notes

Ingredients
  

For the crust
  • 1.5 cups crushed chocolate sandwich cookies (about 20 cookies)
  • 1/4 cup unsalted butter (melted)
For the filling
  • 1 cup heavy whipping cream
  • 1/2 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 1.5 cups root beer (divided)
  • 3 tablespoons unflavored gelatin
  • 1/4 cup cold water
  • 1 cup vanilla ice cream (softened)
For the toppings (optional)
  • whipped cream (for topping)
  • maraschino cherries (for garnish)

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. In a small bowl, sprinkle the gelatin over cold water and let it soften for 5 minutes.
  3. Heat 1 cup of root beer in a small saucepan over medium heat until steaming, but don’t let it boil! Remove from heat and dissolve the softened gelatin in the warm root beer mixture.
  4. Allow the gelatin-root beer mixture to cool to room temperature.
  5. In a mixing bowl, beat the heavy whipping cream, granulated sugar, and vanilla extract until you achieve stiff peaks.
Assembly
  1. Carefully fold the cooled gelatin-root beer mixture and the softened vanilla ice cream into the whipped cream.
  2. Combine the crushed chocolate sandwich cookies and melted butter in a bowl; mix until the crumbs are evenly coated.
  3. Press this cookie mixture firmly into the bottom and up the sides of a 9-inch pie dish to form the crust.
  4. Pour the root beer float filling into the crust, smoothing the top with a spatula.
  5. Refrigerate the pie for at least 4 hours, or until it is firmly set.
  6. Just before serving, garnish with whipped cream and maraschino cherries, if desired.

Notes

Leftover pie can be covered tightly and stored in the refrigerator for up to 3 days. Freeze individual slices wrapped for longer storage. Ensure gelatin is fully dissolved for the right texture.