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Nutrition Facts
Serving Size 179 g
(Approx. 8 Servings)
Amount Per Serving
Calories 600 Calories From Fat 350
% Daily Value*
Total Fat 39 g 60%
Saturated Fat 22 g 110%
Trans Fat 1.0 g
Cholesterol 80 mg 27%
Sodium 390 mg 16%
Total Carbohydrate 58 g 19%
Dietary Fiber 0 g 0%
Sugars 43 g
Protein 3 g
Vitamin A 20% Iron 6%
Vitamin C 0% Calcium 4%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.
Root Beer Pie
Prep Time
40 minutes
Cook Time
3 hours
Total Time
3 h 40 m
8  People


Recipe makes 8 Servings

30 root beer twisters cookies
4 Tbsp butter, melted
5 .1000 Oz pkg. vanilla instant pudding
12 fl oz root beer, cold
16 Oz heavy whipping cream, divided use
1 Tsp vanilla extract
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Place cookies in a food processor and pulse until the texture of coarse sand. Remove 1/3 cup from the bowl and set aside.
Then pour in melted butter and pulse for 30 seconds until combined.
Preheat oven to 350˚F.
Transfer cookie crumbs to a 9 inch pie pan and press along the inside of dish to form crust. Bake for 15 minutes then remove from oven to cool.
In a large bowl combine pudding mix, root beer, and 1/4 cup heavy cream. Mix on medium-high speed until smooth. Place in the refrigerator to cool.
In a separate bowl add vanilla to whipping cream and whip to stiff peaks. Cover and place in the refrigerator to cool until pie crust is completely cool.
Once crust is cool, add in pudding filling, and top with whipped cream, then sprinkle with the reserved cookie crumbs. Refrigerate for a minimum of 1 hour before serving.


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