Root Beer Float Pie (Diabetic Friendly)

Prep Time
Cook Time
Ready In

"This recipe was originally published as "Root Beer Float Pie" in the June/July 2012 issue of "Healthy Cooking" on pg 56, credit was given to Cindy Reams of Philipsburg, Pennsylvania & the recipe did exactly what Cindy said it would do - It evoked memories! " This is the kind of recipe your kids will look back on & always remember. And the only appliance you need is the refrigerator." Please read the prep NOTE. (Time does not include the chill time) Enjoy!"

Original is 8 servings


  • Serving Size: 1 (71.4 g)
  • Calories 201.2
  • Total Fat - 11.7 g
  • Saturated Fat - 10.6 g
  • Cholesterol - 0.3 mg
  • Sodium - 48.3 mg
  • Total Carbohydrate - 20.9 g
  • Dietary Fiber - 0.2 g
  • Sugars - 15.5 g
  • Protein - 2.5 g
  • Calcium - 28.3 mg
  • Iron - 0.1 mg
  • Vitamin C - 0.2 mg
  • Thiamin - 0 mg

Step by Step Method

Step 1

Set aside & refrigerate 1/2 cup whipped topping for garnish.

Step 2

In a large bowl, whisk the root beer, milk & pudding mix for 2 min. Fold in half of the remaining whipped topping. Spread into graham cracker crust.

Step 3

Spread remaining whipped topping over pie. Refrigerate for at least 8 hrs or overnight.

Step 4

Dollop reserved whipped topping over ea serving. Top w/a maraschino cherry if using.

NOTE: Diabetic exchanges were given as 2 starch, 1 fat

Tips & Variations

  • No special items are required.

1 Reviews


Really does taste like a root beer float. I think I will wait until serving to put the whipped topping on next time, as it made it hard to cut and serve with it already on, but that did not detract from the taste, and bonus-it is low fat and low sugar!


review by:
(13 Apr 2015)

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