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featured kool aid pie.

Kool Aid Pie Recipe

Course: Dessert, pie
Cuisine: American
Prep Time: 10 minutes
Cook Time: 0 minutes
Chill Time: 2 hours
Total Time: 2 hours 10 minutes
Servings: 10 slices
Calories: 190kcal
Author: Becky Hardin
This classic Kool Aid Pie recipe is creamy and sweet with the perfect balance of tartness and a beautiful pink color. Topped with whipped topping and strawberries, this is a delicious treat that everyone will enjoy
Print Recipe
US Customary - Metric

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
    condensed milk strawberry filling in a white bowl.
  • Gently fold in the whipped topping until the mixture is creamy and a consistent pink color.
    8 ounces whipped topping
    kool aid pie filling in a white bowl.
  • Spread evenly into the prepared graham cracker pie crust and cover lightly with plastic wrap.
    1 (9-inch) prepared graham cracker pie crust
    overhead view of kool aid pie in an aluminum disposable 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
    overhead view of kool aid pie in a disposable aluminum pie dish with cool whip topping.

Notes

*Make sure to use sweetened condensed milk, not evaporated milk-- they're not the same thing!
**You can use jam/jelly instead of syrup, but I recommend a smooth jelly without any chunks for the best texture.
Tips:
  • 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!
Storage: Store Kool Aid pie covered with plastic wrap in the refrigerator for up to 1 week or in the freezer for up to 5 months.

Nutrition

Serving: 1slice | Calories: 190kcal | Carbohydrates: 30g | Protein: 4g | Fat: 6g | Saturated Fat: 5g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Cholesterol: 14mg | Sodium: 70mg | Potassium: 170mg | Fiber: 0.002g | Sugar: 30g | Vitamin A: 123IU | Vitamin C: 1mg | Calcium: 129mg | Iron: 0.1mg