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Crush the Crackers: In a food processor, pulse the graham crackers until they form fine crumbs. Alternatively, place them in a resealable bag and crush with a rolling pin.
Mix the Ingredients: In a medium bowl, combine the graham cracker crumbs, sugar, and melted butter. Stir until the mixture resembles wet sand.
Press into the Pan: Press the mixture firmly into the bottom and up the sides of a 9-inch pie pan, ensuring an even layer. Use the bottom of a measuring cup for smooth, compact results.
Chill the Crust: Place the crust in the refrigerator for at least 30 minutes to set while you prepare the filling.
Step 2: Make the Filling
Combine Root Beer and Pudding Mix: In a large mixing bowl, whisk together the root beer, root beer extract, milk, and instant pudding mix. Beat until the mixture thickens slightly (about 2–3 minutes).
Fold in Whipped Topping: Gently fold in the whipped topping (and heavy cream if using) until the mixture is light and fluffy. Be careful not to overmix, as you want to retain the airy texture.
Pour into the Crust: Spoon the filling into the prepared crust, smoothing the top with a spatula.
Step 3: Chill and Set
Cover the pie with plastic wrap or aluminum foil and refrigerate for at least 4 hours, or until the filling is firm and set. For best results, let it chill overnight.
Step 4: Garnish and Serve
Decorate the Pie: Just before serving, pipe or dollop whipped cream around the edges or over the entire surface of the pie. Add maraschino cherries for a touch of color and fun.
Add Optional Toppings: Sprinkle with crushed graham crackers, chocolate shavings, or even mini root beer candies for extra flair.
Serve Chilled: Slice the pie with a sharp knife, wiping it clean between cuts for neat slices.
Tips for Success
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