This strawberry lemonade Kool Aid pie is one of my favorite no-bake summer desserts. It’s light, refreshing, and perfect for cookouts, BBQs, and pool parties. Best of all? You only need 5 ingredients, and there’s no need to turn on the oven! Whipped topping, strawberry syrup, sweetened condensed milk, Kool-Aid powder, and a premade graham cracker crust come together effortlessly in the fridge to create a creamy, refreshing dessert my whole family enjoys.
Strawberry Lemonade Kool Aid Pie
When I was growing up, Kool Aid was a summertime staple in my house. My mom first introduced me to strawberry Kool Aid pie during one of the hottest summers on record, and it quickly became a family favorite. After testing various flavor combinations over the years, I found that strawberry lemonade perfectly balances tartness and sweetness, making it my go-to flavor choice.
What really makes this no-bake pie so special is the creamy texture from the Cool Whip and sweetened condensed milk, paired with the slightly crunchy, nutty graham cracker crust. It’s a simple and nostalgic dessert that feels homemade but requires minimal effort. Just what I like in the heat of summer!
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Switch it Up
You can use any flavor of Kool Aid (or any powdered drink mix–even Jell-O mix works well!) you like to change up the flavor of this pie. Use a complementary jelly or a Monin flavor syrup to amp up the flavor. If you’re experimenting with flavors, I recommend starting with classic fruit combinations that mimic store-bought yogurts or drink flavors. Those tend to taste the best and blend well with the creamy filling.
Kool Aid Pie Recipe
Equipment
- Kitchen Scale (optional)
Ingredients
- 14 ounces sweetened condensed milk (1 can)*
- 2 tablespoons strawberry syrup such as Monin**
- 0.19 ounces Strawberry Lemonade Kool-Aid powder (1 packet)
- 8 ounces whipped topping (1 tub), thawed if frozen; plus more for garnish
- 1 (9-inch) prepared graham cracker pie crust
- Fresh strawberries optional, for garnish
Instructions
- In a medium mixing bowl, mix the sweetened condensed milk, strawberry syrup, and Kool Aid powder together until the color is even and the Kool Aid is completely dissolved.14 ounces sweetened condensed milk, 2 tablespoons strawberry syrup, 0.19 ounces Strawberry Lemonade Kool-Aid powder
- Gently fold in the whipped topping until the mixture is creamy and a consistent pink color.8 ounces whipped topping
- Spread evenly into the prepared graham cracker pie crust and cover lightly with plastic wrap.1 (9-inch) prepared graham cracker pie crust
- Refrigerate for 2-4 hours or until set.
- When ready to serve, remove from the refrigerator, and serve chilled with piped on whipped topping and fresh strawberries, optional.Fresh strawberries
Notes
- I do not recommend swapping out the whipped topping for regular whipped cream. It just won’t hold up!
- Be sure to fold the whipped topping in gently using a rubber spatula to avoid deflating it.
- This pie needs at least 2-4 hours to set in the refrigerator. If it seems too runny when you place it in the fridge, you may want to add a bit more whipped topping to help firm it up to the consistency seen in the photos. For a firmer pie, place it in the freezer!
How to Make Kool Aid Pie Step-by-Step
Gather your Ingredients: Gather up everything you need to begin. If your whipped topping is frozen, make sure to thaw it in the refrigerator before using it.
Dissolve the Kool Aid: In a medium mixing bowl, mix 14 ounces (1 can) of sweetened condensed milk, 2 tablespoons of strawberry syrup, and 0.19 ounces (1 packet) of Strawberry Lemonade Kool-Aid powder together until the color is even and the Kool Aid is completely dissolved. There’s no need to worry about overmixing during this step.
Fold in the Cool Whip: Gently fold in 8 ounces (1 tub) of whipped topping (thawed if frozen) until the mixture is creamy and a consistent pink color. Take care not to overmix during this step, as it will knock the air out of the mixture and cause the pie to fall flat.
Chill the Pie: Spread the fluffy filling evenly into a 9-inch prepared graham cracker pie crust and cover lightly with plastic wrap. Refrigerate for 2-4 hours or until set. When I have the time, I like to let it chill overnight.
Decorate and Serve: When ready to serve, remove the pie from the refrigerator, and serve chilled with piped whipped topping and fresh strawberries, if desired. I recommend waiting to add any strawberries until just before serving, as they can begin to leech their juices, causing the pie to turn soggy.
How to Store
Kool Aid pie should be stored in the refrigerator, loosely covered with plastic wrap or foil. It will stay fresh for up to 7 days, although the crust may soften slightly over time. For longer storage, wrap tightly in plastic wrap and freeze for up to 3 months. Thaw overnight in the fridge before serving.
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