Root Beer Float Pie

INGREDIENTS

Filling:

• 1 cup vanilla ice cream
• 1 cup vanilla Greek yogurt
• 1/2 can A&W TEN root beer
• 1/2 cup sugar
• 4 tsp. root beer concentrate
• 2  8 oz. tubs whipped topping
• Prepared graham cracker crust (recipe below)

Graham Cracker Crust:

• 15 graham crackers or Ready made crushed version
• 10 tbsp. butter, melted
• 1/3 c. sugar
• kosher salt

INSTRUCTIONS
Make the crust:

1. In a Ziploc bag or food processor, crush graham crackers until fine. Transfer to a large bowl. To bowl, add butter, sugar, and a generous pinch of salt. Mix until evenly combined.
2. Pack tightly in pie dish and bake at 350 degrees F until golden and fragrant, 8 to 9 minutes. Let cool.

Make the Filling:

1. Mix the vanilla ice cream, the Greek yogurt, the root beer, sugar, and root beer concentrate all together until combined.
2. I used my Kitchenaid for this part, which worked perfectly.
3. Gently fold in the 2 containers of whipped topping.
4. Pour into the pie crust, and freeze for 4 hours, or until frozen.
5. Optional: Decorate with whipped cream or nestle all purpose cream (chilled) on top with fresh cherries or fruits and grounded nuts. Enjoy!!

Credits to: makelifelovely.com/2014/11/root-beer-float-pie.html