Kool Aid Pie
This Kool Aid Pie Recipe is creamy, delicious, and so refreshing. It’s a simple no-bake pie made with a homemade graham cracker crust and a sweet, tangy Kool Aid filling. This is the perfect treat to help keep you cool on a hot day, and will be a hit at all of your summer barbecues!
For more Easy Dessert Recipes, be sure to check out my Seven Layer Magic Bars, Lemon Blueberry Dump Cake, and Cosmic Brownie Cookies.
Summer is almost here, and with that comes the season of some of my favorite hot weather treats! I love a good no-bake recipe when the temperatures are soaring here in Texas, and this No Bake Kool Aid Pie recipe is so easy and is the perfect way to beat the heat.
When I was growing up, our fridge was always stocked with a pitcher of Kool Aid in the summertime. Now I love turning that nostalgic childhood drink into a cool, refreshing pie to enjoy with my own kiddos.
This lusciously creamy Kool Aid Pie is made with a handful of super simple ingredients and only takes a few minutes to prepare. The hardest part is waiting for it to finish chilling in the fridge!
The results are a tart, yet sweet and fluffy pie that’s so refreshing and a total crowd pleaser. Plus, there are so many different flavor possibilities you can choose from!
Ingredients for Kool Aid Pie
A full list of ingredients, measurements, and instructions are located in the recipe card below.
- graham crackers
- brown sugar
- unsalted butter
- cream cheese
- sweetened condensed milk
- packet of Kool Aid powder
- prepared whipped topping
How to Make No Bake Kool Aid Pie – Step by Step
Ingredient measurements and full instructions are located in the recipe card below.
- Crush graham crackers and brown sugar in a food processor. Add the butter and process until crumbly.
- Press into the bottom of a greased pie dish, then freeze the crust for at least 15 minutes.
- Beat the cream cheese in a large bowl. Blend in the condensed milk, then add the packet of Kool-Aid powder and mix until combined. Finally, fold in the whipped topping.
- Spread the filling over the frozen pie crust. Cover the pie with plastic wrap and chill for at least 6 hours in the fridge.
Tips and Notes
- Flavor variations: you can create lots of different Kool Aid Pie flavors simply by changing which packet of Kool Aid you use in the pie. I used cherry in this recipe, but feel free to use any flavor you like!
- Make sure to used powdered Kool Aid, and not the liquid drops.
- Crust shortcut: if you’re in a time crunch, then you can make this recipe even easier by using a pre-made graham cracker crust.
- If you’re looking for a lighter pie, then feel free to use light cream cheese in the filling.
- To decorate, add a few dollops of whipped cream (homemade or store bought is fine), and some maraschino cherries right before serving.
How to make Homemade Whipped Cream
You can use homemade whipped cream in place of the frozen whipped topping, if you prefer. You’ll need 1 cup of cold heavy whipping cream, 1/4 cup powdered sugar, and 1 teaspoon of vanilla extract. Beat it all together at high speed until it is nice and thick, about 5 minutes, then use as directed in the recipe.
How to Store Kool Aid Pie
Any leftover pie can be covered and stored in the refrigerator for up to four days.
FAQs
Yes, you can use any flavor you’d like! I’ve made this with cherry, strawberry, and lime before with good results.
Yes, once you’ve prepared your Kool Aid Pie, refrigerate it for at least 6 hours before serving. Also be sure to store any leftovers in the refrigerator.
Yes, this pie is freezer friendly. Prepare as instructed, then cover tightly with both plastic wrap and aluminum foil. Freeze for up to 3 months. Thaw the pie in the refrigerator before serving.
To make a gluten free version of Kool Aid Pie, simply look for gluten free graham crackers at your local grocery store.
This is a great pie to make in advance. Prepare as directed and then cover tightly with plastic wrap. Store in the refrigerator for up to three days before serving.
More Pie Recipes You Should Try!
If you try this recipe, please leave a comment and rating below. I love to hear from you and always appreciate your feedback!
Recipe: Kool Aid Pie
Ingredients
- 9 graham cracker sheets
- 1 Tablespoon brown sugar
- 7 Tablespoons butter, melted
- 4 ounces cream cheese, softened
- 14 ounce can sweetened condensed milk
- 1 (0.13 oz) packet Kool Aid powder, any flavor
- 8 ounces frozen whipped topping, thawed
Instructions
- Grease a 9-inch pie dish with nonstick cooking spray.
- Break apart the graham crackers and place them in a food processor along with the brown sugar. Process at high speed until the graham crackers are fine crumbs. Gradually pour in the melted butter while the processor runs at low speed and continue mixing until the butter is evenly distributed.
- Pour the crumbs into the prepared pie dish and press them firmly into the base and up the sides. Freeze the crust for 15 minutes.
- Use an electric hand mixer to beat the cream cheese in a large bowl until smooth. Blend in the condensed milk, then add the packet of Kool Aid powder and mix until combined. Gently fold in the whipped topping until everything is well combined.
- Spoon the filling over the frozen pie crust and spread it out evenly with a spatula. Cover the pie with plastic wrap and chill for at least 6 hours, but overnight is better.
- Garnish the pie with whipped cream or cherries, if using, and serve chilled.
Notes
- Flavor variations: you can create lots of different Kool Aid Pie flavors simply by changing which packet of Kool Aid you use in the pie. I used cherry in this recipe, but feel free to use any flavor you like!
- Make sure to used powdered Kool Aid, and not the liquid drops.
- Crust shortcut: you can make this recipe even easier by using a pre-made graham cracker crust if you’re in a time crunch.
- For a lighter pie, feel free to use light cream cheese in the filling.
- To decorate, add a few dollops of whipped cream (homemade or store bought is fine), and some maraschino cherries right before serving.
- To store: any leftover pie can be covered and stored in the refrigerator for up to four days.
This is such an amazing dessert!! Perfectly refreshing and delicious!
Looks impossible to resist! I’m excited to make this!
Yum! This pie looks so inviting! I am going to make it this weekend!
This pie looks so delicious, it makes me want to jump through a wall and yell, “Oh yeah!”