Kool Aid Pie Recipe

This Kool Aid Pie is a no-bake, ultra-creamy dessert that’s as fun to make as it is to eat. With just four simple ingredients and a handful of minutes, I can whip up a vibrant, fruity pie that’s perfect for parties, potlucks, or a playful weeknight treat. It’s cool, tart, and sweet—all wrapped up in a buttery graham cracker crust.

Why You’ll Love This Recipe

I love this recipe for how ridiculously easy and nostalgic it is. It’s great when I don’t feel like baking or want to get the kids involved in the kitchen. It’s bright, colorful, and bursting with fruity flavor, thanks to the Kool Aid packet. Plus, I can customize the flavor just by switching out the Kool Aid. It’s a creamy, refreshing dessert that disappears fast—especially on hot days.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Sweetened condensed milk

• Whipped topping (like Cool Whip), thawed

• Kool Aid drink mix (any flavor)

• Graham cracker crust (store-bought or homemade)

directions

1. I start by emptying the sweetened condensed milk into a large mixing bowl.

2. I stir in the packet of Kool Aid drink mix until it’s fully blended and the color is bright and even.

3. I fold in the whipped topping gently, making sure to keep the mixture fluffy and smooth.

4. Once everything is combined, I pour the filling into the graham cracker crust.

5. I smooth the top and refrigerate the pie for at least 4 hours, or until it’s firm and sliceable.

6. Before serving, I like to add extra whipped topping or fresh fruit that complements the flavor.

Servings and timing

This recipe makes one 9-inch pie, which serves about 8 people. It takes just 10 minutes to prepare and needs at least 4 hours in the fridge to set properly.

Variations

• I switch up the Kool Aid flavors for variety—cherry, blue raspberry, lemonade, or grape all work great.

• For a fancier look, I swirl in two different Kool Aid flavors for a tie-dye effect.

• I sometimes add fruit chunks (like strawberries or pineapple) to the filling for texture.

• Chocolate or cookie crusts are a fun twist on the traditional graham cracker base.

• For mini pies, I spoon the filling into individual graham crust tart shells instead.

storage/reheating

I store the pie in the fridge, covered, for up to 5 days. It stays firm and creamy. Since it’s a no-bake dessert, there’s no need to reheat. I don’t recommend freezing it, as the texture can change once thawed and become grainy or watery.

FAQs

Can I use unsweetened Kool Aid?

Yes, I always use the regular unsweetened Kool Aid packets. The sweetened condensed milk and whipped topping provide enough sweetness to balance it out.

Is there a substitute for whipped topping?

If I prefer not to use Cool Whip, I’ve used stabilized whipped cream made with heavy cream and a bit of powdered sugar. It works well, but the texture is slightly different.

Can I make this pie ahead of time?

Absolutely. I often make it the night before serving so it has plenty of time to chill and set properly.

Can I use a homemade crust?

Yes, I make a quick graham cracker crust with crushed crackers, melted butter, and sugar. I press it into the pie pan and chill or bake it briefly before adding the filling.

What flavor of Kool Aid is best?

I personally love cherry and tropical punch, but the beauty of this recipe is that I can pick any flavor I want. It’s fun to try a new one every time I make it.

Conclusion

Kool Aid Pie is the kind of dessert that brings smiles with every slice. It’s bright, creamy, and bursting with flavor—and best of all, it’s incredibly easy to make. I love how adaptable it is, and it’s one of those recipes I keep coming back to when I need something quick, colorful, and crowd-pleasing.

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