Ingredients
Scale
- 1 ½ cups graham cracker crumbs
- ½ cup unsalted butter, melted
- 1/3 cup granulated sugar
- 2 cups root beer, chilled
- 1 cup heavy whipping cream
- 1 cup root beer floats ice cream or vanilla ice cream
- 1 tsp vanilla extract
- Whipped cream for topping
- Caramel sauce for drizzling
Instructions
- Preheat your oven to 350°F (175°C). In a mixing bowl, combine graham cracker crumbs, melted butter, and sugar until blended. Press firmly into a 9-inch pie dish. Bake for 8-10 minutes or until golden, then cool.
- In a large bowl, whip the heavy cream until soft peaks form. Gradually add chilled root beer and vanilla while continuing to whip. Fold in root beer floats ice cream until combined.
- Pour the filling into the cooled crust, spreading evenly. Refrigerate for at least 2 hours to set.
- Whip additional cream until firm peaks form and top the pie. Drizzle caramel sauce over the whipped topping before serving.
Notes
- Store leftovers covered in the refrigerator for 3-4 days for optimal freshness.
- For a vegan option, use dairy-free cream and ice cream and ensure the crust is suitable.
- This pie sets best if left overnight in the refrigerator.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking and Chilling
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 320 Kcal
- Sugar: 25g
- Sodium: 150mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 45mg