Gluten-Free Kool Aid Pie
The ultimate gluten free no-bake dessert for summer featuring a graham cracker crust and a rich filling. Everyone is a kid again when you make this creamy pie using your favorite kool-aid flavor.
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.
- 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.
- 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.
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.