Two setting systems show up across recipe developers, and they aren't interchangeable steps within one recipe. They're two different recipes, with different ingredient lists and different timing.

The pudding version uses instant vanilla pudding mix, cream cheese, root beer, and whipped cream, and skips the stovetop entirely, per The Kitchn's method. The gelatin version blooms unflavored gelatin in root beer, warms it gently on the stove until dissolved, then combines it with sweetened condensed milk (Kitchen by Kate).

If a genuinely no-cook, no-stovetop pie matters more than anything else, go with pudding. If a longer chill and a few minutes of dissolving gelatin over low heat don't bother you, the gelatin version is covered later in this guide and sets in a minimum of six hours (Kitchen by Kate). Decide before you shop, since the two ingredient lists don't overlap much.

This recipe yields 8 servings and needs at least 4 hours in the fridge, up to overnight, to set, with no oven at any point, according to The Kitchn. It follows one ingredient list, not a blend of two developers' recipes:

For the crust:

• 12 whole graham cracker sheets
• 1 tablespoon granulated sugar
• 1 stick (8 tablespoons) unsalted butter, melted

For the filling:

• 2 cups cold heavy cream
• 1/4 cup powdered sugar
• 1 teaspoon vanilla extract
• 4 ounces cream cheese, at room temperature
• 1/2 cup cold milk
• 1/4 teaspoon kosher salt
• 3/4 cup cold root beer
• 1 box (3.4 ounces) instant vanilla pudding mix
• 1 teaspoon root beer extract
• 8 maraschino cherries, for topping

A food processor makes quick work of the graham cracker crumbs, though a sealed bag and a rolling pin crush them just as well. You'll also need a stand mixer with a whisk attachment for the filling, a flexible spatula for folding, and a pie dish.

Root beer extract has one job here: amplify flavor, not replace the soda. The Pioneer Woman uses the same extract in its version, calling it "really concentrated" and something that "makes all the difference" (The Pioneer Woman). In this recipe, it supplements the root beer rather than standing in for it.

For the classic soda-fountain finish, top with the cherries. As The Kitchn's developer puts it, "they really are the 'cherry on top' of this ridiculously easy no-bake pie" (The Kitchn).

A few swaps come up often enough to mention:

• Coca-Cola, Cherry Coke, or cream soda can stand in for root beer if you want a different flavor angle on the same pie, per The Kitchn.
• A standard 9-inch store-bought graham cracker crust works fine as a shortcut. Just confirm it isn't deep-dish, since the recipe it's cited from specifically calls for a standard 9-inch crust (The Pioneer Woman).
• Diet root beer works too, though it tends to produce a milder flavor and a slightly different texture than regular root beer (Kitchen by Kate).

1. Break 12 whole graham cracker sheets into rough pieces and add them to a food processor with 1 tablespoon granulated sugar. Process until finely ground, about 30 seconds, per The Kitchn.
2. Drizzle in the melted butter and pulse 5 to 10 times, just until the crumbs are evenly moistened, not a wet paste (The Kitchn).
3. Transfer the mixture to your pie dish and press it firmly into the bottom and up the sides. The bottom of a glass or measuring cup gives a more even layer than fingers alone. Refrigerate while you build the filling; no oven required at any point (The Kitchn).

If you'd rather bake the crust for extra firmness, that's a separate, fully specified recipe rather than a tweak to this one, and it does move the dessert out of true no-bake territory. The Pioneer Woman's baked version uses 12 graham cracker sheets, 2 tablespoons granulated sugar, and 6 tablespoons melted salted butter, pressed into a 9-inch pie plate and baked at 350°F for about 10 minutes, then cooled roughly an hour before filling (The Pioneer Woman). Use one formula or the other, not a mix of the two; the sugar and butter ratios differ between them.

1. In a stand mixer fitted with the whisk attachment, whip the 2 cups heavy cream, 1/4 cup powdered sugar, and 1 teaspoon vanilla extract on medium-high speed until stiff peaks form, 2 to 3 minutes. Set the bowl aside (The Kitchn).
2. In a separate bowl, beat the cream cheese, cold milk, and kosher salt on medium speed until smooth, about 20 seconds (The Kitchn).
3. Add the cold root beer and beat until combined, about 10 seconds (The Kitchn).
4. Add the instant vanilla pudding mix and root beer extract, then beat until smooth and thickened, about 30 seconds (The Kitchn).
5. Transfer about half of the whipped cream (roughly 2 cups) into the pudding mixture and fold it in with a flexible spatula until no streaks remain. Spread the filling into the chilled crust (The Kitchn).

Fold gently here. The Pioneer Woman warns that overmixing at this stage can deflate the whipped cream and leave the pie runny instead of sliceable (The Pioneer Woman). Stop the moment the streaks disappear; extra strokes don't help anything.

Unlike the gelatin version, this recipe mixes instant pudding directly into the root beer filling and relies on refrigeration, not heat, to set it (The Kitchn). Chill the assembled pie at least 4 hours, or up to overnight, before slicing (The Kitchn). The active work, whipping, beating, and pressing, moves fast; the chill is where the actual time goes.

The filled pie can be refrigerated up to 2 days before you add the final topping (The Kitchn). To pull that off, whip just 1 cup of the heavy cream with 2 tablespoons of the powdered sugar and 1/2 teaspoon of the vanilla extract into the filling, then hold back the rest and whip it fresh right before topping and serving (The Kitchn).

When you're ready to serve, top the pie with the reserved whipped cream, the portion not folded into the filling, and space 8 maraschino cherries evenly around the edge (The Kitchn).

The Pioneer Woman's version also includes freezing instructions. Assemble the pie fully, skip the cherries, wrap it in plastic wrap and then foil, and freeze for up to 3 months. Thaw it in the fridge overnight before adding whipped cream and cherries (The Pioneer Woman).

This is a dairy-based filling, and fillings like it are treated as perishable once they leave the refrigerator (Do Cream Pies Need Refrigeration?). Baking the crust or not doesn't change that; a crust doesn't make the filling shelf-stable (Do Cream Pies Need Refrigeration?).

General handling guidance for perishable fillings like this one: refrigerate within two hours at normal room temperature, or within one hour if the room is above 90°F, and discard the pie if it's been left out overnight or if its time out of the fridge is unknown (Do Cream Pies Need Refrigeration?). Store leftovers covered in the refrigerator at 40°F or below (Do Cream Pies Need Refrigeration?).

That guidance covers handling once the pie is out of the fridge. Separately, The Kitchn's own storage window for this recipe runs up to 3 days refrigerated, which speaks to quality and taste, not a guarantee that covers every possible handling history.

For readers who chose gelatin back in the decision above, here's the method (Kitchen by Kate):

Ingredients:

• 1 1/2 cups root beer
• 1 packet unflavored gelatin
• 1 cup heavy cream
• 1 can sweetened condensed milk
• 1 graham cracker crust
• 1/4 cup chocolate syrup (optional)
• 1/2 cup whipped cream, for topping
• 6 maraschino cherries

Steps:

1. Sprinkle the gelatin over 1/2 cup of the root beer and let it sit for about 5 minutes, until it absorbs the liquid and turns spongy (Kitchen by Kate).
2. Warm the gelatin mixture gently over low heat, stirring until it dissolves completely, then remove it from the heat and let it cool slightly (Kitchen by Kate).
3. In a separate bowl, whip the heavy cream until soft peaks form (Kitchen by Kate).
4. Combine the sweetened condensed milk with the remaining 1 cup of root beer, then stir in the cooled gelatin mixture until fully incorporated (Kitchen by Kate).
5. Gently fold the whipped cream into the root beer mixture, taking care not to deflate it (Kitchen by Kate).
6. Pour the filling into the crust, cover, and refrigerate for at least 6 hours, preferably overnight, until fully set (Kitchen by Kate).
7. Top with whipped cream, a chocolate syrup drizzle, and cherries before slicing (Kitchen by Kate).

This isn't a true no-cook method, since the gelatin needs a few minutes over low heat to dissolve. Don't freeze the finished pie: Kitchen by Kate advises against it because the gelatin may separate once thawed (Kitchen by Kate), the opposite of the pudding version, which freezes for up to 3 months without that concern (The Pioneer Woman). Refrigerated, it's best eaten within 2 to 3 days for optimal texture (Kitchen by Kate).

Pudding gives the true no-stovetop route: mix, fold, chill at least four hours, and slice. Gelatin trades that convenience for firmer, cleaner slices, but it asks for a few minutes over low heat and a minimum six-hour chill (Kitchen by Kate). Either way, treat this as a cream pie once it leaves the fridge: assemble ahead if it helps, top it just before serving, and keep it cold until it actually reaches the table.