If ya mama had Kool-Aid on lock in your fridge growing up, I know you will love my no bake Kool Aid Pie recipe. I have never made an easier dessert than this. The filling is only 3 ingredients but the results are legit creamy and fun! Let’s get into it!
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Kool-Aid Pie Ingredients
- Kool-Aid: Pick absolutely any flavor you are feelin! Keep in mind, right flavors will show up better once you create the filling.
- Whipped Cream : Or whipped topping to cut down on the work.
- Sweetened Condensed Milk: Our sweetener and binder.
- Graham Cracker Pie Crust: Make it or buy it.
How to Make Kool Aid Pie
Step 1: Using store-bought is totally fine here, and it will save you a bit of time. If you want to go scratch, start by adding the graham cracker crumbs, granulated sugar and melted butter to a bowl and mixing it up until the crumbs are well coated. Toss the crumbs into a pie plate and press down around it.
Step 2: Bake your pie at 350 F degrees for about 10 minutes then let cool to room temperature.
PRO TIP: After you bake your pie crust, make sure the crust is completely cooled before adding in your filling. If it is still warm at all, the whipped cream mixture will melt, and the pie won’t set up properly.
Step 3: To make the filling, stir the Kool-Aid mix and condensed milk together with a whisk then carefully fold the whipped cream into the mixture keeping it light.
Step 4: Pour your pie filling into your graham cracker crust and place your pie in the fridge to set for at least 4 hours. Allowing your pie to set for at least this long guarantees that each slice will come out clean and not soupy. Dress it up with whipped cream and enjoy! You earned it.
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PRO TIP: Don’t overmix the pie filling. Whipped cream needs to stay light and fluffy so folding gently is the best bet. If you overmix, the pie will lose its airiness.
Kool Aid Pie
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Ingredients
- 1 9 inch graham cracker crust ingredients are here: https://grandbaby-cakes.com/how-to-make-graham-cracker-crust-recipe/Ingredients
- 1 0.13 ounce Kool-Aid drink packet flavor of your choice
- 1 14 ounce sweetened condensed milk can
- 8 oz cool-whip or whipped cream
Instructions
- For the graham cracker crust, follow instructions here: https://grandbaby-cakes.com/how-to-make-graham-cracker-crust-recipe/
- For the filling, whisk the drink packet and condensed milk together until well blended.
- Then carefully fold the whipped cream into the mixture with a spatula keeping it light and fluffy.
- Add pie filling to graham cracker crust. Refrigerate for at least 4 hours and serve.
Video
Notes
- Fridge: Cover any leftovers with plastic wrap or foil and pop in the fridge for 3-4 days.
- Freezer: If you think you will have leftovers for freezing, remove the toppings before adding to the freezer. Wrap it in plastic wrap and freeze for 2-3 months.
Nutrition
Recipe Tips
- Mixing: Gently folding is the way boos. If you overmix, you can deflate the entire filling removing that airy light texture we love.
- Adjust: Give it a taste after you mix your filling. If it ain’t sweet enough, add a bit more condensed milk. If you want a stronger flavor, more Kool-Aid powder is the answer.
- Just Chill: Don’t remove this pie from the fridge too early. It needs time to set up. I recommend making the night before you want to serve. You can also pop in the freezer for a couple of hours to firm it up a bit more.
Recipe Help
It’s more than likely because you didn’t let the pie set up long enough. At the very very least, it should chill for 4 hours but it definitely helps if you chill it longer. You can even freeze it for a sturdier consistency. It will taste more like ice cream.
Yep you sure can. In fact, it will taste better if it sets overnight.
Absolutely not. Store-bought pie crust and whipped topping work super well in this Kool-Aid pie recipe.
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so easy and good! I used the unsweetened strawberry lemonade flavor kool-aid
So glad you liked it!