Ingredients

For the crust:
• 1½ cups (150g) chocolate cookie crumbs (Oreos or chocolate graham crackers)
• ¼ cup (55g) unsalted butter, melted

For the filling:
• 1½ cups (360ml) high-quality root beer
• 2 tbsp cornstarch
• 8 oz (225g) cream cheese, softened
• ½ cup (120ml) heavy cream, whipped to stiff peaks (or 1 tub Cool Whip, thawed)
• 1 tsp vanilla extract
• Pinch of salt

For topping:
• Whipped cream
• Crushed root beer barrel candies or chocolate shavings
• Optional: extra drizzle of reduced root beer syrup

Instructions

Crust: Mix cookie crumbs and melted butter. Press firmly into bottom and up sides of a 9″ pie dish. Chill 15 min.
Root beer syrup: In a saucepan, whisk root beer and cornstarch. Bring to a simmer over medium heat; cook 5–7 min, stirring constantly, until thickened to a syrup consistency. Cool completely.
Filling: Beat cream cheese until smooth. Fold in whipped cream, vanilla, and salt. Gently swirl in ½ cup of cooled root beer syrup (reserve rest for garnish).
Spoon filling into crust. Drizzle with remaining syrup.
Freeze at least 4 hours (or overnight) until firm.
Before serving, top with whipped cream and crushed candies. Let sit 5–10 min at room temperature for perfect sliceability!