Root Beer Float Cream Pie

If you love root beer floats then you will love this light and simple to prepare pie. 

Recipe adapted from Food Network

Ingredients:

Crust-

18 reduced fat cinnamon or plain graham crackers

4 tablespoons extra virgin coconut oil melted

Filling–

2 cups cold heavy cream

2/3 cup confectioners’ sugar

1 cup root beer chilled

¼ cup skim milk

1 3.4 ounce package sugar free instant vanilla pudding

Optional: 2 teaspoons root beer extract

Garnish–

8 maraschino cherries

Directions:

1. Preheat the oven to 350 degrees.
2. Crust– Pulse the graham crackers to a fine dust in a food processor.  Add the melted coconut oil.  Pulse to mix. Press the crumb mixture into a 9-inch pie plate gently pressing them down with a spatula. Bake for 5 minutes.  Let cool/chill for 20 minutes.
3. Filling– Add cream and confectioners sugar to a large mixer.  Use the whisk attachment to whip until firm peaks form. In another bool whisk the root beer, milk, and root beer extract (if you found this, I did not).  Once the mixture is thick, fold 2 cups of the whipped cream into the root beer mixture.  Pour the filling over the crust.  Top with some of the extra whipped cream.
4. Garnish– Top with cherries spread around the edges with 1 in the center.
5. Chill for at least 2 hours before enjoying.