Serves:
4 people
Cooking Time:
6 hour 30 minutes
Ingredients
- 1 ½ cups graham cracker crumbs
- 3 Tbsp. sugar
- ½ cup salted butter, melted
- ¾ cup rootbeer plus ½ cup for glaze
- ½ cup half & half
- 2 Tbsp. root beer concentrate
- 1 box vanilla pudding (3.4 oz.)
- 8 oz. cool whip
- 2 Tbsp. brown sugar
- Garnish:
- Whipped Cream
- Root Beer Glaze
- Maraschino cherries
Instructions
- Firstly, Combine graham cracker crumbs and sugar in a bowl.
- Pour over melted butter and combine.
- Pour the mixture into a pie pan and spread the mixture out evenly.
- Press the crust firmly into the pan and all around the edges, making sure to not leave any gaps.
- Chill while you make the filling.
- In a large bowl, combine root beer, half & half, and root beer concentrate.
- Once combined, add vanilla pudding mix, stirring to combine, then let sit for 5 minutes.
- Fold in the cool whip.
- Pour into the chilled graham cracker crust pie dough.
- Cover with plastic wrap and freeze for 6 hours.
- Make root beer glaze.
- Combine ½ cup root beer with the brown sugar and bring to a boil.
- Reduce to a simmer and cook until a thick sauce forms (about 8 min.).
- In conclusion, Remove pie from the freezer and garnish with whipped cream, root beer glaze, and cherries on top.