Root Beer Float Pie

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  • 1 cup vanilla ice cream
  • 1 cup vanilla Greek yogurt
  • 1/2 can A&W TEN root beer
  • 1/2 cup sugar
  • 4 tsp. root beer concentrate
  • 2  8 oz. tubs whipped topping
  • Prepared graham cracker crust (recipe below)

Graham Cracker Crust:

  • 15 graham crackers or Ready made crushed version
  • 10 tbsp. butter, melted
  • 1/3 c. sugar
  • kosher salt

Make the crust:

  1. In a Ziploc bag or food processor, crush graham crackers until fine. Transfer to a large bowl. To bowl, add butter, sugar, and a generous pinch of salt. Mix until evenly combined.
  2. Pack tightly in pie dish and bake at 350 degrees F until golden and fragrant, 8 to 9 minutes. Let cool.

Make the Filling:

  1. Mix the vanilla ice cream, the Greek yogurt, the root beer, sugar, and root beer concentrate all together until combined.
  2. I used my Kitchenaid for this part, which worked perfectly.
  3. Gently fold in the 2 containers of whipped topping.
  4. Pour into the pie crust, and freeze for 4 hours, or until frozen.
  5. Optional: Decorate with whipped cream or nestle all purpose cream (chilled) on top with fresh cherries or fruits and grounded nuts. Enjoy!!

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