Kool-Aid Pie Recipe

5 from 4 ratings

There are a few key elements to making a perfect no bake kool aid pie recipe, and I have mastered all of them. Now I’m sharing my foolproof steps to a colorful, creamy pie with the perfect texture, sweetness and fruity flavor that never fails.

Prep Time15

Chill Time4

Course: Dessert

Cuisine: American

Keyword: kool aid pie

Servings: slices

Author: Beth

Equipment

Ingredients

Graham Cracker Crust

1 ½ cups (170g) graham cracker crumbs about 9 graham crackers
¼ cup (54g) brown sugar packed
6 Tbsp (86g) unsalted butter 1 1/2 sticks or 3/4 cup, melted

Filling

1 14 oz can sweetened condensed milk
1 package 0.23 oz Kool-Aid drink mix flavor of your choice, I used pink lemonade
1 8 oz (226g) container Cool Whip

Instructions

Graham Cracker Crust

In a large bowl, combine the graham cracker crumbs and brown sugar. Use your fingers or a spatula to mix the brown sugar into the crumbs.
1 ½ cups (170g) graham cracker crumbs, ¼ cup (54g) brown sugar
Stir in the melted butter, mix until fully combined. The mixture should be wet and sandy.
6 Tbsp (86g) unsalted butter
Press the crust evenly into a 9 or 10 inch pie pan or springform pan. Use the bottom of a measuring cup to pack the crust down.
Place the pie crust in the fridge while you prepare the filling.

Filling

In a mixing bowl add the sweetened condensed milk and powdered kool aid, beat with an electric mixer until combined.
1 14 oz can sweetened condensed milk, 1 package 0.23 oz Kool-Aid drink mix
Add in the cool whip, beat on low speed until combined.
1 8 oz (226g) container Cool Whip
Spread the filling over the pie crust. Cover with plastic wrap and refrigerate for at least 4 hours or overnight.
If desired, decorate the pie with whipped cream and fruit before serving.

Video

Nutrition