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Root Beer Pie

by Hannah Williams


for 1 pie

  • 8 oz (235 mL) heavy whipping cream
  • 12 oz (355 mL) root beer
  • ¼ cup (60 mL) milk
  • 1 box vanilla pudding mix
  • 1 graham cracker crust


  1. In one bowl, beat the heavy cream until stiff peaks form. In a separate bowl, mix the root beer, milk, and pudding mix until thick.
  2. Fold the heavy cream into the pudding mixture.
  3. Pour into prepared graham cracker crust.
  4. Freeze for four hours or refrigerate overnight.
  5. Serve with your favorite topping! (We used whipped cream and sprinkles.)
  6. Enjoy!
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