Pioneer Woman Root Beer Float Pie Recipe

Pioneer Woman Root Beer Float Pie is pure childhood nostalgia in a pie dish. Ree Drummond is the queen of unpretentious, crowd-pleasing desserts, and this recipe is a prime example of her fun, “semi-homemade” style. It captures the fizzy, creamy essence of a classic diner root beer float—vanilla ice cream bubbling in soda—and transforms it into a sliceable, frozen treat. It is a no-bake (or low-bake) wonder that is light, fluffy, and perfect for hot summer days when you don’t want to turn on the oven.

Try More Recipes:

• Pioneer Woman Coconut Custard Pie Recipe
• Pioneer Woman Coconut Cream Pie Recipe
• Pioneer Woman Sweet Potato Pie Recipe

🧡 Why You Will Love This Root Beer Float Pie Recipe:

• 5-Ingredient Magic: The filling requires just four ingredients plus a crust, making it incredibly budget-friendly and simple to shop for.
• No-Bake Ease: While you can bake the crust for crunch, the filling sets entirely in the freezer, keeping your kitchen cool.
• Authentic Flavor: Using actual root beer (and a touch of extract if you’re bold) gives it that genuine sassafras kick.
• Light & Fluffy: The texture is somewhere between ice cream and mousse—creamy but airy enough not to feel heavy.

🧈Pioneer Woman Root Beer Float Pie Ingredients

The Crust:

• 1 ½ cups Graham Cracker Crumbs
• 1/3 cup Unsalted Butter: Melted.
• 2 tbsp Sugar

The Filling:

• 1 cup Root Beer
• 1 cup Whole Milk: Cold.
• 1 box (3.4 oz) Instant Vanilla Pudding Mix
• 8 oz (1 tub) Cool Whip: Thawed.
• Optional: 1 tsp Root Beer Extract (for a stronger flavor punch).

Garnish:

• Whipped Cream: For piping on top.
• Maraschino Cherries: The classic soda shop finish.

🥧 How To Make Pioneer Woman Root Beer Float Pie

1. Make the Crust: In a medium bowl, combine the graham cracker crumbs, sugar, and melted butter. Stir until the mixture looks like wet sand. Press firmly into the bottom and up the sides of a 9-inch pie dish.
   • Option: For a crispier crust, bake at 350°F (175°C) for 5–7 minutes, then cool completely. If you prefer a no-bake version, simply freeze the crust for 20 minutes before filling.
2. Mix the Base: In a large mixing bowl, whisk together the cold milk, the cold root beer, and the instant pudding mix. Whisk vigorously for 2 minutes. The mixture will start to thicken, though it won’t be as thick as standard pudding.
3. Fold: Gently fold in the thawed Cool Whip. Use a spatula to turn the mixture over until no white streaks remain and the filling is a uniform pale tan color. If using root beer extract, add it now.
4. Fill: Pour the fluffy mixture into the prepared (and cooled) graham cracker crust. Smooth the top with a spatula.
5. Freeze: Place the pie in the freezer uncovered for 1 hour, then cover loosely with plastic wrap. Freeze for at least 6–8 hours (or overnight) until firm.
6. Serve: Remove the pie from the freezer about 10–15 minutes before serving to make slicing easier. Top with swirls of whipped cream and a cherry on each slice.

🔅 Recipe Tips

• Don’t Over-Whisk: When combining the pudding mix with the liquids, whisk just until thick. If you over-mix, you might knock out the carbonation from the soda, which helps the texture stay light.
• Cool Whip vs. Real Cream: For this specific freezer pie, Cool Whip (stabilized oil-based topping) actually performs better than fresh whipped cream, which can get icy and hard in the freezer.
• Root Beer Extract: The flavor of root beer can be subtle once mixed with milk. If you want a “punch you in the face” root beer flavor, finding Root Beer Extract (usually near the vanilla in baking aisles) is a game changer.
• The Soda: Use a high-quality, flavorful root beer (like A&W or Barq’s). Flat soda is fine, but fresh soda gives a slightly better lift.

🍓 What To Serve With Root Beer Float Pie?

This is a standalone dessert, but it pairs wonderfully with classic diner fare. Serve it after a meal of burgers and onion rings. A side of fresh strawberries can help cut the creaminess, but really, this pie is the star of the show.

🎚 How To Store Leftovers Root Beer Float Pie?

• Freezer: This pie lives in the freezer. Store leftovers covered tightly with plastic wrap or foil for up to 1 month.
• Fridge: Do not store in the fridge; the pudding filling will soften and lose its structure, becoming a “pudding soup” in a crust.

⚠ Do Not Heat: Root Beer Float Pie is a frozen dessert! Serve directly from the freezer (after a brief 10-minute rest on the counter).

FAQs

More Recipes:

• Pioneer Woman Pecan Pie Recipe
• Pioneer Woman Raspberry Cream Pie
• Pioneer Woman Tiramisu Pound Cake Recipe

Root Beer Float Pie Nutrition Facts (Per slice, based on 8 slices)

• Calories: ~320 kcal
• Total Fat: 14g
• Saturated Fat: 8g
• Cholesterol: 15mg
• Sodium: 310mg
• Total Carbohydrate: 45g
• Protein: 3g

Pioneer Woman Root Beer Float Pie Recipe

Recipe by Imen DridiCourse: Dessert, Breakfast, BrunchCuisine: AmericanDifficulty: Easy

Servings

8

servings

Prep time (+ freezing)

15

minutes

Cooking time (or 5 mins for crust)minutes

Calories

320

kcal

Pioneer Woman Root Beer Float Pie is a nostalgic, frozen treat. It combines the flavors of a classic soda fountain float—root beer, vanilla, and cream—into a sliceable, no-bake pie with a buttery graham cracker crust.

Ingredients

• The Crust:

• 1 ½ cups Graham Cracker Crumbs

• 1/3 cup Unsalted Butter: Melted.

• 2 tbsp Sugar

• The Filling:

• 1 cup Root Beer

• 1 cup Whole Milk: Cold.

• 1 box (3.4 oz) Instant Vanilla Pudding Mix

• 8 oz (1 tub) Cool Whip: Thawed.

• Optional: 1 tsp Root Beer Extract (for a stronger flavor punch).

• Garnish:

• Whipped Cream: For piping on top.

• Maraschino Cherries: The classic soda shop finish.

Directions

• Make the Crust: In a medium bowl, combine the graham cracker crumbs, sugar, and melted butter. Stir until the mixture looks like wet sand. Press firmly into the bottom and up the sides of a 9-inch pie dish. Option: For a crispier crust, bake at 350°F (175°C) for 5–7 minutes, then cool completely. If you prefer a no-bake version, simply freeze the crust for 20 minutes before filling.
  Mix the Base: In a large mixing bowl, whisk together the cold milk, the c
• Mix the Base: In a large mixing bowl, whisk together the cold milk, the cold root beer, and the instant pudding mix. Whisk vigorously for 2 minutes. The mixture will start to thicken, though it won’t be as thick as standard pudding.
• Fold: Gently fold in the thawed Cool Whip. Use a spatula to turn the mixture over until no white streaks remain and the filling is a uniform pale tan color. If using root beer extract, add it now.
• Fill: Pour the fluffy mixture into the prepared (and cooled) graham cracker crust. Smooth the top with a spatula.
• Freeze: Place the pie in the freezer uncovered for 1 hour, then cover loosely with plastic wrap. Freeze for at least 6–8 hours (or overnight) until firm.
• Serve: Remove the pie from the freezer about 10–15 minutes before serving to make slicing easier. Top with swirls of whipped cream and a cherry on each slice.

Notes

• Don’t Over-Whisk: When combining the pudding mix with the liquids, whisk just until thick. If you over-mix, you might knock out the carbonation from the soda, which helps the texture stay light.
  Cool Whip vs. Real Cream: For this specific freezer pie, Cool Whip (stabilized oil-based topping) actually performs better than fresh whipped cream, which can get icy and hard in the freezer.
  Root Beer Extract: The flavor of root beer can be subtle once mixed with milk. If you want a “punch you in the face” root beer flavor, finding Root Beer Extract (usually near the vanilla in baking aisles) is a game changer.
  The Soda: Use a high-quality, flavorful root beer (like A&W or Barq’s). Flat soda is fine, but fresh soda gives a slightly better lift.