For this recipe, you’ll need a mixing bowl, hand or stand mixer, rubber spatula, measuring cups and spoons, and a standard 9-inch pie dish.
Use cold ingredients for better whipping results, and be sure to chill the pie thoroughly before serving. This gives the filling time to firm up and hold its shape when sliced. Don’t skip the root beer concentrate—it delivers the bold flavor without watering down the mixture.
Ingredients
1 prepared graham cracker crust
1 cup heavy whipping cream
1 (8 oz) package cream cheese, softened
1/2 cup powdered sugar
2 teaspoons root beer concentrate or extract
1 (8 oz) container whipped topping (like Cool Whip), thawed
Maraschino cherries and whipped cream, for garnish (optional)
Directions
In a mixing bowl, whip the heavy cream until stiff peaks form and set aside. In a separate large bowl, beat the cream cheese until smooth, then add powdered sugar and root beer concentrate, mixing well. Fold in the whipped topping and previously whipped cream until fully combined and fluffy. Pour the filling into the prepared crust and smooth the top. Chill in the refrigerator for at least 4 hours, preferably overnight. Garnish with whipped cream and cherries before serving if desired.
Additional Tips or Variations
Use chocolate cookie crust for a root beer float twist. You can also swirl in a little chocolate syrup for a richer dessert. If root beer concentrate is unavailable, reduce actual root beer in a saucepan until thickened, then cool before using.