Root Beer Float Pie

Step 1

For the crust: Preheat the oven to 350°F.

Step 2

In a food processor, combine the graham crackers and granulated sugar. Pulse until fine crumbs form. Pour in the melted butter and pulse until the crumbs are well coated and stick together when pinched. Press the mixture into the bottom and up the sides of a 9-inch pie plate (not deep-dish) using the bottom of a measuring cup or glass.

Step 3

Bake until just set, about 10 minutes. Let cool, about 1 hour.

Step 4

For the filling: In the bowl of a stand mixer fitted with the whisk attachment, combine the heavy cream and powdered sugar and whip on medium-high speed until firm peaks form, 2 to 3 minutes.

Step 5

Meanwhile, in a large bowl, whisk together the root beer, milk, pudding mix, and root beer extract until thick, about 2 minutes. Using a rubber spatula, gently fold 2 cups of the whipped cream into the root beer mixture until almost completely blended. Pour the filling over the cooled crust and smooth out with a rubber spatula. Top the pie with the remaining whipped cream.

Step 6

Garnish with the maraschino cherries and chill for at least 2 hours and up to 6 hours before serving.