Kool-Aid Pie Recipe

Kool-Aid Pie Recipe
My daughter recently sent me a TikToc video of Kool-Aid Pie. It only had four ingredients, including the crust, and it’s really a no-brainer to make. However, after checking out several recipes for this pie at various other sites online, I found all of them call for frozen whipped topping, which, to me, is a serious food crime; I refuse to use it or feed anyone I care about a dish made with it. So I have made my own Kool-Aid Pie with real whipped cream. Real whipped cream is not sweetened like that vile frozen stuff and it has only natural ingredients (frozen whipped topping is made of water, hydrogenated vegetable oil (including coconut and palm kernel oils), high fructose corn syrup, corn syrup, skimmed milk, light cream (less than 2%), sodium caseinate, natural and artificial flavor, xanthan and guar gums, polysorbate 60, sorbitan monostearate, sodium polyphosphate, - yuk!) so this pie isn’t overly sweet like the original.
””
I have used Berry Cherry flavor in this pie, but you can use any favorite Kool-Aid flavor. Lemonade is really good, as well as lime. Grape makes a beautiful purple pie, and the blends (tropical, etc.) make for fun variations. The filling is just enough for a 9” graham cracker crust. If you happen to have a 10” crust, double the ingredients.
8 Servings

1 14 oz. can sweetened condensed milk
1 envelope unsweetened Kool-Aid
1 1/2 cups heavy whipping cream, whipped to stiff peaks

1 9" graham cracker crust

  1. Mix the condensed milk and Kool-Aid.
  2. Fold in the whipped cream until no streaks of white remain.
  3. Spread evenly into the graham cracker crust.
  4. Cover with plastic wrap and refrigerate until set, 4-8 hours.

Amount Per Serving
Calories 427 Calories from Fat 233
Percent Total Calories From:
Fat 55% Protein 5% Carb. 40%

Nutrient Amount per Serving
Total Fat 26 g
Saturated Fat 14 g
Cholesterol 78 mg
Sodium 196 mg
Total Carbohydrate 42 g
Dietary Fiber 0 g
Sugars 6 g
Protein 6 g

Vitamin A 16% Vitamin C 3% Calcium 0% Iron 1%








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This content was written by Karen Hancock. If you wish to use this content in any manner, you need written permission. Contact Karen Hancock for details.