1 1/2cupsgraham cracker crumbsabout 1 ½ sleeves of graham crackers
1/2cupheavy creamor half and half
3.4ozinstant vanilla pudding mix*not the ingredients on the back, just the powder
1Tbsproot beer extract
10maraschino cherriesfor garnish
canned whipped creamfor garnish
Preheat the oven to 400°F.
Combine the graham crackers, butter and sugar in a mixing bowl and stir well.
Press the graham crackers into the pie pan. Make sure to press up the sides. Use the bottom of a glass or measuring cup and press the graham crackers evenly into the pie pan.
Bake the crust for 5 minutes. Remove and cool completely.
Pour root beer, heavy whipping cream, and root beer extract into a mixing bowl. Whisk to combine.
Sprinkle the vanilla instant pudding mix over the root beer, then whisk in for 1 minute.
Fold in the cool whip just until combined.
When the crust has cooled completely, pour the root beer mixture into the pie pan and smooth out.
Cover with saran wrap and place in the refrigerator for 2 hours to set.
Remove and pipe little stars from the canned whipped cream. Top with maraschino cherries.
If you want an even stronger root beer flavor to your pie, add an additional tablespoon of the root beer extract. Alternatively, you can cut down on the flavoring by using only 1 or 1 1/2 teaspoons of extract for a more subtle pie.
Do not overmix the cool whip into the pie. You only want to gently fold it in until it's combined.