Ingredients
Scale
For the Crust:
- 1 ½ cups graham cracker crumbs
- ¼ cup granulated sugar
- 6 tbsp unsalted butter (melted)
For the Root Beer Filling:
- 1 (14 oz) can sweetened condensed milk
- 1 cup root beer (flat, not fizzy)
- 1 tsp vanilla extract
- 2 cups heavy whipping cream
For the Butterbeer Whipped Cream:
- 1 cup heavy whipping cream
- 2 tbsp powdered sugar
- 1 tsp vanilla extract
- ¼ cup cream soda
Optional Decorations:
- Maraschino cherries
- Edible glitter or sprinkles
Instructions
1. Preparing the Crust
- In a bowl, mix graham cracker crumbs, sugar, and melted butter until combined.
- Press the mixture firmly into a 9-inch pie dish, covering the bottom and sides evenly.
- Refrigerate for 30 minutes to set.
2. Making the Root Beer Filling
- In a large bowl, whisk together sweetened condensed milk, flat root beer, and vanilla extract.
- In a separate bowl, whip heavy cream until stiff peaks form.
- Gently fold the whipped cream into the root beer mixture until fully incorporated.
3. Assembling and Chilling
- Pour the root beer filling into the chilled crust and smooth the top.
- Refrigerate for at least 4 hours (or overnight) until firm.
4. Making the Butterbeer Whipped Cream
- In a chilled bowl, beat heavy cream, powdered sugar, vanilla extract, and cream soda until soft peaks form.
- Spread or pipe the whipped cream over the set pie.
5. Decorating & Serving
- Garnish with maraschino cherries, edible glitter, or sprinkles for a magical touch.
- Slice and serve chilled!
Notes
- Flat root beer works best to avoid a runny filling—let it sit out for a few hours before using.
- For a Butterbeer twist, substitute root beer with cream soda in the filling.
- Storage: Keep refrigerated for up to 3 days or freeze for a firmer texture.
- Prep Time: 15 minutes
- Cook Time: 4 hours
- Category: Dessert
- Method: Baking
- Cuisine: American, Fantasy
- Diet: Vegetarian