Root Beer Float Pie

Ingredients

For the Crust

• 1½ C crushed graham cracker crumbs
• ¼ C sugar
• ⅛ tsp salt
• 6 tbsp butter, melted

For the Pie

• 1 (8 oz) container lite frozen whipped topping, thawed
• ¾ C cold root beer (regular or diet)
• ⅓ C non-fat milk
• 1 (1 oz) package sugar-free instant vanilla pudding mix
• 2 tsp Root Beer concentrate, optional
• whipped cream, for garnish

 

Directions

1. Preheat oven to 350. Lightly spray a 9 inch pie plate with non-stick cooking spray.
2. Combine graham cracker crumbs, sugar, and salt in a bowl. Add in melted butter and stir until graham cracker mixture is coated. Press mixture into prepared pie plate.
3. Bake for 8 minutes or until crust just starts to turn light golden brown. Remove to a wire rack to cool completely.
4. In a large bowl, whisk together root beer, milk, pudding mix, and root beer concentrate for about 5 minutes, or until mixture starts to thicken. Carefully fold in whipped topping until combined.
5. Pour mixture into cooled pie crust. Refrigerate for 4 hours or until set.
6. Top with whipped cream and serve.

Tabitha's Note:  This pie sets up better if refrigerated overnight.

Recipe can be found here on"A Kitchen Addiction."  The website says it is adapted from Taste of Home.