Name: Root Beer Float Pie
Prep time: 15 min
Total time: 15 min
Ingredients: 1 carton (8 ounces) frozen reduced-fat whipped topping, thawed, divided; 3/4 cup cold diet root beer; 1/2 cup fat-free milk; 1 package (1 ounce) sugar-free instant vanilla pudding mix; 1 graham cracker crust (9 inches); Maraschino cherries, optional

This is the kind of recipe your kids will look back on and always remember. And you don't even need to use an oven. &mdash;Cindy Reams, Philipsburg, Pennsylvania

Root Beer Float Pie

carton (8 ounces) frozen reduced-fat whipped topping, thawed, divided

diet root beer

milk

(1 ounce) sugar-free instant vanilla pudding mix

graham cracker crust (9 inches)

Maraschino cherries, optional

1g protein.  <B><b>Diabetic Exchanges</b>: </B>2 starch

Oh My Gosh! This is so good. I made a regular, not low fat, low sugar version. I used half-n-half which is what  I had on hand. I did not have access to any root beer extract to boost the flavor as suggested. I  did have a good brand of root beer.  The flavor was mild yet delicious. It would have been fine in the refrigerator as it set beautifully, but I still froze it for a cold dessert on a hot day. Can't wait to try with other flavors like orange soda or cola.

This pie was an absolute hit with my family! I will definitely be making it again.??  After reading the reviews I decided to make it with regular root beer and pudding. I also used a small box of pudding instead of the 1 ounce the recipe called for and it set up nicely. My grandsons thought the pudding filling was vanilla ice cream. Easy and delicious!! ??

Looked at this recipe a few times before making it.  When I finally made it  for a family gathering it was the first dessert gone.  I have made it at least 8 times now  and it always a hit.  It can be a little runny, but I have noticed that if you use an electric beater to mix it firms up better.  Also, I use slightly less milk and slightly more root beer to get more of a root beer taste.  Also does set up better if you freeze it overnight and let it thaw in the fridge the next day.  I have also tweaked the recipe a bit and made this with orange soda a few times and that has been a big hit as well, it tastes like a creamsicle.  Really a family favorite.

Note to cleanmo (and anyone else who doesn't know), almond milk won't do, its the enzymes in the milk, whether skim, 2%, or whole (not the fat) that reacts with the rennet in the instant pudding to make it set up.

DELICIOUS PIE. Don't be discouraged by the negative reviews. I have a solution. I read the negative comments that went along with this recipe,  tweaked the recipe and it worked great. All you need to do is add more pudding; I used almost an entire 5oz instant pudding mix. I also used regular ingredients as I feel non-fat, diet products are not for me. Go on as directed, just increase the pudding amount. I had the pie in the freezer for over 24 hours- it was solid and delicious!

Maybe adding a root beer extract would add to the root beer flavor.

I made this recipe today and it perfect. I used Diet IBC Rootbeer which has a good flavor. Make sure it is very cold and it activates the pudding and thickens. This recipe can be used as a base for other flavors as well.

This had a pleasant root beer flavor & was quick to put together; however, I used a 3.5 oz. box of non-diet instant vanilla pudding and one Tbs. of root beer extract. The pie set up fine overnight in the refrigerator.  Perhaps the sugar-free instant pudding does not set up well, I don't know; most sugar-free products use unhealthy chemical sweeteners, so I don't use them.

This is an awesome dessert. I made a couple of changes to make it lower carb. I omitted the milk and used 8 ounces of cream cheese softened. My crust was 1 1/2 cups almond flour, 3 tablespoons of stevia mixed into 4 tablespoons of butter. Mix it all place in pie plate add the filling and you are done. This firmed up perfectly in the 8 hour time. One of the best cream pies. Thanks for a great recipe! It's a keeper.

Delicious recipe!  I decided to let mine set in the freezer as it was a very hot day.  Worked perfectly!  I think this will get rid of the problems with it being too soft and runny.  I felt the balance of root beer and vanilla flavours was excellent.  Will make again!!

I made this using a really good full flavored local brewed rootbeer and was very disappointed.  It sure didn't have much flavor.

I used the regular flavor of cool whip, 1% milk and non diet root beer and  used sf pudding... I liked my way better - u could at least taste the root beer!

A very light and refreshing pie that is easy to make. Like some of the other reviews, I may try adding additional root beer flavoring to pull the flavor out more. A keeper in my recipe box for summer time.

It was okay.  Root beer flavor was not very strong.  I served it frozen.  Will probably just serve old fashioned root beer floats next time.

This recipe is good but it needs a few tweaks.  I did use regular rootbeer instead of diet but I don't believe it would have affected the lack of a strong rootbeer flavor.  That is my only disappointment, it doesn't have a strong enough rootbeer flavor.  Next time I might try leaving out the milk and using only rootbeer or adding a touch of rootbeer flavoring.

Was really excited about making this pie as almost every recipe I've made in past has been a huge hit and wonderful taste. I used regular pudding, lite cool whip which is what I usually buy and 2% milk. I added the canned whip cream on top as the extra dollop and that melted immediately. Should have know right then that this was going to be a mess.Had a decent taste but like almost every one else found that the pie did not set after 8 hours. I might try again and make night before but if it falls apart again that will be my last time.Maybe Taste of Home can tell us what they did to make this pie to be able to get the picture they show with the recipe cause my pie didn't come close to that.

Could not taste the root beer. 3 stars because my husband liked it.

This is a really, cool, refreshing pie...I do have to agree that it isn't very "root beery" ....But, I think if any more was added, it would be too runny unless one put cream cheese in the mixture to make it thicker...

My dad loves root beer so I made this pie for him for Father's Day.  It was a huge hit!  The root beer flavor is strong, but subtle enough that the pie was enjoyed by even those that don't love root beer.

As soon as I opened my email this morning I knew what I was going to be doing, making this pie. I gave it 1 star and for good reason, I LOVE root beer floats and this is just too diety. I don't like frozen topping and always beat my own heavy cream stabilized with unflavored gelatin, that's what I used. I used real root beer not diet. For those who complained that the pie was too runny or didn't set up, the reason is because you need fat in the milk you use when preparing instant pudding. Never use less than 4% milk, I ALWAYS use half and half for a super rich texture. To the pudding whipped cream mixture I added 1 tsp of root beer concentrate. I went to the store and picked up an over sized graham pie shell and made a double batch of filling, piled it as high as possible, put it in the fridge and rest in a container. This is really a root beer float in pie form. I know this pie isn't going to last us very long. There is nothing diet or healthy about my version of this pie but it's dessert and not something that you would eat every day.

Very good.  For those who said it didn't set, when you use instant pudding you must whisk it until it starts to thicken; I do mine on low speed of my mixer and usually 2 minutes is long enough; you just have to observe that is is thickening.  I refrigerate overnight or at least four hours.

A friends two teenaged boys couldn't get enough.  The only problem is that it doesn't set up well and remains too soft even though I cut back on the liquid quite a bit.  Will have to figure out a way to solve the problem.  Maybe Knox gelatin?

Root Beer Float Pie

Prep Time: 15 minutes

Total: 15 minutes

Servings: 8

Cost: $1.90 /serving

Author : Taste of Home

Ingredients

Instructions

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