I don’t know how it started, but it’s impossible to stop. Plus, it’s a little scoop of ice cream or a couple of cookies. It’s not like I’m clearing out the dessert section at Home Town Buffet.
…though don’t put it past me.
But trying to eat dessert when I’m trying to eat healthier is hard. Berries aren’t dessert for me. Fruit just is so not dessert. It’s fruit, it’s sweet, but dessert it is not. And drinking hot cocoa to “fix my chocolate cravings” doesn’t do it. Plus, hot cocoa in this heat? I’d sooner wear a bikini to the mall… and trust me, no one wants that. NO ONE.
But then I remember things like root beer floats and I’m like, I can get down on this. Root beer plus ice cream equals deliciousness; it’s simple math. And then I saw that I could make this into pie and I thought it was just genius.
Take that, dessert.
*adapted from Taste of Home
- ¾ cup good quality root beer
- ½ cup milk (I used 1%, but skim may be used)
- 1 (4-serving size) box instant vanilla pudding mix (sugar free may be used)
- 2 Tbsp root beer concentrate
- 1 (8 oz) tub Cool Whip Free, thawed
- 1 prepared graham cracker crust
- Cherries and whipped cream, for garnish (optional)
- In a large bowl, whisk together the root beer, milk, root beer concentrate and pudding mix for 2 minutes or until mixture thickens. Fold in the Cool Whip until mixture is uniform and combined.
- Pour the mixture into the prepared graham cracker crust and freeze for approx. 8 hours or overnight. Once frozen, cut into slices and garnish with whipped cream and cherries, if desired. Store pie in freezer.
This pie tastes phenomenal straight from the freezer: it’s creamy, dreamy, icy and just totally fab. The root beer flavor is so strong in this pie which makes me nostalgic for my childhood days in the summertime sippin’ on some A&W. If you prefer a more subtle flavor of root beer, omit the concentrate – it’s what gives this pie that true, old-fashioned root beer flavor we all know and love!
I hope you enjoy!