The mister is sick.  I assumed it was just a man cold but his doc told him he has pneumonia - again.  So our Memorial Day was pretty low key - I played Nurse Nightingale and waited on the mister hand and foot, because that's the kind of gal I am!  In between the trips to the pharmacy and fluffing pillows, replenishing juice, ice cream and getting new batteries for the remote, we still managed to kick-off Grilling Season in the traditional way with hamburgers, corn on the cob, baked beans, coleslaw and Root-beer Pie for dessert.  The boy and his bride came over and we scarfed up our all-American meal and tried to carry on a conversation between the mister's coughs.  We all ate too much...because we're all-American!

 

This pie is a breeze to make - thanks to a purchased graham-cracker crust, instant pudding and Cool-Whip.  The Cool-Whip has to thaw in the refrigerator for about 5 hours  before it can be used, and don't try to rush it by thawing on the counter-top and stirring, because the pie won't set up right - trust me - I tried!  If you love root-beer floats, then you will love this pie...because that's exactly what it taste like - an old-fashioned root-beer float!

 

 

 

After mixing the root-beer, milk, pudding and extract together, the Cool Whip is folded in and the dark root-beer colored mixture, pictured above, changes to a lighter caramel color.  The dark color is not from the root-beer itself but from root-beer extract, which has the texture and color of molasses and gives this pie an extra boost of flavor.  The creamy mixture is scooped into a graham crust, topped with more Cool Whip and put in the fridge to set. 

 

 

 

 

The making of this pie is less than ten minutes from start to finish, it's the perfect make-ahead summer dessert - it's cold, delicious and has a flavor that is all-American for your all-American BBQ's!

Root-Beer Pie - Pots and Pins

Start this pie the day before you need it.  Remove Cool Whip from freezer and let thaw in refrigerator for about 5 hours.  When Cool Whip is thawed, make pie and let set in refrigerator overnight.)

1 carton (8 oz.) Cool Whip, thawed

3/4 cup root-beer

1/2 cup whole milk

2 teaspoons root-beer extract

1 package (3.4 oz.) Instant Vanilla Pudding Mix

1 graham cracker crust, 9-inch

Serving suggestions:  Maraschino cherries for serving and root-beer flavored Jelly Beans

Set aside and refrigerate 1/2 cup Cool Whip to use to top the pie.  In a large bowl, whisk together root-beer, milk, pudding and extract for 2 minutes.  Fold in half of the remaining Cool Whip, spread into graham crust.  Spread remaining Cool Whip over pie and refrigerate overnight. 

To serve, use reserved 1/2 cup of Cool Whip to top the pie, by making dollops on top.  Chop up some root-beer flavored Jelly Beans (or leave whole) and sprinkle on top of pie, then top with Maraschino cherries, if desired.  Serves 8.