Root Beer Float Pie

Ingredients
Crust
1¼ cups graham cracker crumbs
3 tbsp unsalted butter, melted
1 tbsp granulated sugar
Filling
¾ cup (180 ml) chilled root beer
½ cup (120 ml) cold whole or 2% milk
1 (3.4 oz / 96 g) box instant vanilla pudding mix
1–2 tsp root beer extract
1 cup (240 ml) cold heavy cream, whipped to stiff peaks (or 8 oz thawed Cool Whip for convenience)
Garnish (Optional)
Whipped cream
Maraschino cherries
Crushed vanilla wafers or mini marshmallows

Instructions
1. Prep Crust
Preheat oven to 350°F (175°C).
In a bowl, mix graham crumbs, melted butter, and sugar until sandy. Press firmly into a 9-inch pie dish (bottom and ½-inch up sides).
Bake 8–10 minutes until set and aromatic. Cool completely on a wire rack (≥30 min).
2. Make Filling
In a large bowl, whisk root beer, milk, pudding mix, and 1 tsp root beer extract for 2 minutes—until thickened and glossy.
Gently fold in whipped cream (or Cool Whip) with a silicone spatula until uniform and airy—no streaks, but avoid deflating.
Taste: if deeper root beer flavor is desired, stir in up to 1 more tsp extract.
3. Assemble & Freeze
Pour filling into cooled crust. Smooth top with an offset spatula.
Cover surface directly with plastic wrap (to prevent ice crystals), then wrap entire pie in a second layer.
Freeze at least 6 hours (best overnight) until firm but scoopable.
4. Serve
For clean slices: Let pie sit at room temperature 5–7 minutes before cutting with a warm, dry knife.
Top each slice with whipped cream and a cherry.
Optional flair: Sprinkle with crushed vanilla wafers or mini marshmallows for texture and retro charm.
Store leftovers in the freezer—no need to thaw between servings.