Graham cracker crust
1 1/4 cups graham cracker crumbs
3 Tbsp sugar
1/3 cup melted butter
Whipped cream
1/2 pint whipping cream
1 Tbsp sugar
1 Tsp vanilla
Putting it all together
3/4 cup A&W root beer
1/2 cup milk
1 package vanilla instant pudding mix
1 graham cracker crust (from above)
1 carton whipped cream (from above)
You can, of course, diet-tize this as you wish and buy the pre-made graham cracker crust and whipped cream if you must.
Make your graham cracker pie crust first. Combine all crust ingredients in the 9 inch pie dish of your choosing. Stir until well blended and then pack firmly into bottom and sides. Bake 350 degrees for 8 minutes. Cool completely.
While your crust is cooling we are on to the whipped cream creation. You have already chilled your beaters and metal bowl because you are awesome. I find the best results if you begin to whip on one of the higher speeds and as it begins to thicken add a tablespoon or so of sugar and teaspoon or so of real vanilla. I find it seems you need to beat for a really long time if you add these ingredients before it thickens. I say "or so" with measurements because I dump without measuring but I think that's about the right amount. More or less to your personal tastes. Set in fridge until ready.
In large bowl, hand whisk (not beat) the root beer, milk and pudding for 2 minutes. Let it stand for an additional 2 minutes until it begins to set. Fold in the whipped topping - again fold! do not mix, beat or otherwise stir. Fold. Fold. Fold. Fold.
Spread into now cooled pie crust.
Chill overnight or as long as you can possibly wait before digging in!
Yummers....
