Root Beer Float Pie

 

Ingredients:

For the crust:

- 1 1/2 cups graham cracker crumbs

- 1/4 cup brown sugar

- 6 tablespoons unsalted butter, melted

For the filling:

- 1 (8 oz) package cream cheese, softened

- 1/2 cup powdered sugar

- 1/4 cup root beer concentrate or syrup

- 1 teaspoon vanilla extract

- 1 (8 oz) tub whipped topping (or 1 cup homemade

whipped cream)

For the topping:

- Chocolate syrup or root beer syrup, for drizzling

- Whipped cream

- Crushed graham crackers or cookie crumbs

Directions:

1. Preheat oven to 350°F (175°C). In a bowl, mix graham

cracker crumbs, brown sugar, and melted butter until

combined.

2. Press the mixture firmly into the bottom and up the

sides of a 9-inch pie pan. Bake for 8–10 minutes, then let

cool completely.

3. In a large bowl, beat cream cheese until smooth. Add

powdered sugar, root beer concentrate, and vanilla

extract. Mix until creamy.

4. Gently fold in the whipped topping until fully

incorporated and fluffy.

5. Pour the filling into the cooled crust and smooth the

top. Chill for at least 4 hours or overnight until firm.

6. Before serving, drizzle with chocolate or root beer

syrup. Top with whipped cream and sprinkle with

crushed graham crackers or cookie crumbs.

Prep Time: 20 minutes | Chill Time: 4 hours | Total Time:

4 hours 20 minutes

Kcal: 360 kcal | Servings: 8 slices