Root Beer Float Pie (Creamy No-Bake Freezer Dessert)

Make the Filling

1. In a large bowl, whisk together the chilled root beer, cold milk, instant vanilla pudding mix, and 1 teaspoon of the root beer extract. Whisk for about 2 minutes, until the mixture thickens and looks glossy and smooth.
2. Gently fold in the whipped cream (or Cool Whip) using a silicone spatula. Use slow, sweeping motions until the filling is uniform and airy, taking care not to deflate the mixture.
3. Taste the filling. If a stronger root beer flavor is desired, gently stir in up to 1 additional teaspoon of root beer extract.

Assemble & Freeze

1. Pour the filling into the completely cooled crust. Smooth the top with an offset spatula or the back of a spoon.
2. Press plastic wrap directly onto the surface of the filling to prevent ice crystals, then wrap the entire pie with a second layer of plastic wrap or foil.
3. Freeze for at least 6 hours, preferably overnight, until the pie is fully firm but still creamy and scoopable.

Serve

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