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!

Course Dessert

Cuisine American

Prep Time 15

Chilling Time 6

Total Time 6 15

Servings

Calories 434

Author Ashlyn Edwards | Belle of the Kitchen

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.

Video

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.

Nutrition