A retro gluten free dessert, this no bake kool-aid pie is cool, creamy, and refreshing. You can use any flavor of kool-aid to make this easy dessert that uses minimal ingredients.
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Skill Level: Beginner
Shortcut Central: Don't have time to make the crust. Use storebought or skip the short bake time and freeze for 30 minutes before filling.
Allergy Watch: No Eggs, Nut-Free
This no-bake pie recipe takes only 10 minutes to whip up, plus a couple of hours of chill time. It’s perfect for potlucks, summer BBQs, and family reunions.
Because this vintage pie is very sweet (probably the sweetest treat on the whole site!) I wanted to find a way to stick with the original list of simple ingredients while cutting the sweetness. Adding just a little cream cheese gave a tangy cheesecake note to the pie.
Bonus, the cream cheese improved the creamy texture!
Ingredient Notes
- Butter: Use unsalted butter or reduce the salt added by ¼ teaspoon.
- Gluten-Free Graham Cracker Crumbs: You can also use shortbread cookies or make a gluten-free pretzel crust instead.
- Brown Sugar: I prefer light brown sugar but you can use dark brown sugar or even regular sugar.
- Sweetened Condensed Milk: This is the sweetener and the base of the pie filling that binds everything together.
- Cream Cheese: Use block cream cheese that has been softened in order to achieve a smooth texture.
- Kool-Aid Packet: You can use any flavor. Strawberry is my fav, but this time the family asked for black cherry.
- Whipped Topping: You’ll need an 8-oz tub of whipped topping, such as Cool Whip. You can also use plain heavy cream beat to medium-stiff peaks. This will cut the sweetness.
How to Make Gluten Free Kool Aid Pie
A step-by-step visual guide for making gluten-free kool aid pie. You can skip to the recipe for the full written instructions.
Prepare the Crust
I prefer using a food processor to crush graham crackers. Press the crumb mixture into the baking dish using a measuring cup. bake and cool or freeze.
Mix
Whisk the ingredients together until they’re well combined.
Fold the Whipped Cream
Carefully fold in the whipped cream into the mixture, keeping it light but without streaks.
Chill
Add the filling to the cooled pie crust. Chill a minimum of 4 hours. Top with additional whipped cream.
Recipe Tips
- Freeze the pie for 30 minutes before cutting if having neat slices is important to you.
- Mix the condensed milk and whipped topping together, then split it in two before adding Kool-Aid. Use two different colors to create a layered look.
- Fold the whipped topping gently into the mixture to keep it light and fluffy.
- Stick with full-fat ingredients for the best texture.
More No Bake Desserts
Make Ahead and Storing
Make Ahead: This recipe is best made the day before you plan to serve.
Storing: Store Kool Aid pie in the refrigerator for up to 5 days. Cover it with a pie pan cover or plastic wrap.
Freezing: Do not freeze.
📖 Recipe
Gluten-Free Kool Aid Pie
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Ingredients
GF Graham Cracker Crust
- 1 ½ cups gluten-free graham cracker crumbs
- 3 Tablespoons light brown sugar
- ¼ teaspoon kosher salt
- 6 Tablespoons unsalted butter melted
Pie Filling
- 14 ounces (396.89 g) canned sweetened condensed milk
- 4 ounces (113.4 g) cream cheese softened to room temperature
- 1.13 packet Kool-Aid drink mix any flavor!
- 8 ounces (226.8 g) whipped topping (like Cool Whip) thawed
Instructions
- Preheat oven to 350 F degrees.
- In a mixing bowl, whisk together the graham cracker crumbs, brown sugar, and salt. Add the melted butter and stir until the crumbs are evenly moistened. The mixture will still be somewhat crumbly.1 ½ cups gluten-free graham cracker crumbs, 3 Tablespoons light brown sugar, ¼ teaspoon kosher salt, 6 Tablespoons unsalted butter
- Press the crumb mixture evenly over the bottom and up the sides of the pie pan. Use the bottom of a small glass to firmly press the crust down and help shape it along the sides.
- Bake the crust for about 10 minutes, or until just set. Let it cool completely before filling.
Pie Filling and Assembly
- In a medium bowl, beat together the sweetened condensed milk, cream cheese, and drink mix until smooth. Gently fold in the whipped cream until fully incorporated and no streaks remain.14 ounces canned sweetened condensed milk, 4 ounces cream cheese, 1.13 packet Kool-Aid drink mix
- Transfer the filling to the cooled pie crust and smooth the top. Cover and refrigerate for at least 4 hours before serving with additional whipped cream.8 ounces whipped topping (like Cool Whip)
Equipment
- food processor
- pie plate
Notes
- Place whole crackers in a food processor and pulse until broken up. Or place them in a zip-loc bag and crush them with a rolling pin.
- Keep the prepared crust, cover with plastic wrap, in the refrigerator for up to 2 days before using it in your recipe.
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