Description
Kool Aid Pie is a fun and easy no-bake dessert featuring a creamy, colorful filling made with sweetened condensed milk, flavored Kool Aid powder, and whipped topping, all set in a graham cracker crust. Perfect for a refreshing treat without the need for an oven.
Ingredients
Scale
Pie Filling
- 1 can (14 ounces) sweetened condensed milk
- 2 tablespoons strawberry syrup or strawberry jelly
- 1 packet (0.19 ounces) Kool Aid powder (strawberry, strawberry lemonade, or your favorite flavor)
- 8 ounces whipped topping, thawed
Crust
- 9-inch graham cracker pie crust (store-bought or homemade)
Garnishes (Optional)
- Whipped cream or additional whipped topping
- Fresh strawberries
Instructions
- Prepare the Filling: In a medium mixing bowl, combine the sweetened condensed milk, strawberry syrup or jelly, and Kool Aid powder. Whisk thoroughly until the Kool Aid powder is completely dissolved and the mixture displays an even color. Then, gently fold in the thawed whipped topping until the filling is creamy and smooth.
- Fill the Crust: Pour the prepared Kool Aid filling into the 9-inch graham cracker pie crust. Use a spatula to spread the mixture evenly across the crust, ensuring a smooth, level surface.
- Cover and Refrigerate: Lightly cover the pie with plastic wrap to protect it while chilling. Refrigerate the pie for at least 4 hours, or until the filling is fully set and firm to the touch.
- Garnish and Serve: Once chilled, garnish the pie with whipped cream or extra whipped topping and fresh strawberries if desired. Slice and serve the pie chilled for a refreshing no-bake dessert experience.
Notes
- This pie requires at least 4 hours of refrigeration to set properly, so plan ahead.
- You can experiment with different Kool Aid flavors for varied tastes.
- The graham cracker crust can be store-bought for convenience or homemade for a more personal touch.
- For a stronger fruit flavor, use fresh strawberry syrup or jelly.
- Store leftovers covered in the refrigerator and consume within 3 days for best freshness.
