My husband’s best friend married Camila, who is Mexican American and originally from California. Camila and I have become good friends over the last year, but I’m continually surprised by how “exotic” she finds some of the stuff that’s so ordinary in the Midwest. Hot dish – casserole to Americans elsewhere – is one of them. (She laughed for a full minute after I described tater tot hot dish to her.) And the other night, I decided to introduce her to something else new: Kool-Aid pie.
What’s that? Pie made out of Kool-Aid? Yes, ma’am! It’s super simple, doesn’t take a lot of work, and doesn’t heat up your kitchen (which is very nice come summer). It’s easy enough the kids can get involved in it, too. It takes only four ingredients: a packet of Kool-Aid, a can of sweetened condensed milk, a package of Cool Whip, and a graham cracker pie shell.
After I whipped the filling together, Camila marveled over how shiny it was and that it looked like taffy as I poured it into the shell. We let it sit in the freezer while I made dinner, then pulled it out for dessert. I cut a slice for everyone, made sure the kids were settled with theirs, then sat down to finally enjoy my own handiwork. I thought to ask Camila whether she liked it or not and when I looked over, her plate was clean before I’d managed a bite of my own! So maybe it sounds silly and maybe it’s not gourmet, but it’s definitely tasty.
Any flavor of Kool-Aid will work, but I prefer lemon-lime or cherry myself. My dear husband, who sometimes worries me with his lack of taste, loves tropical punch flavor. It doesn’t have to remain this simple either. The addition of a little fruit juice or raw fruit (berries and bananas work especially well!) compliment the creaminess nicely.
Kool-Aid Pie Recipe
1 graham cracker crust (homemade or store bought)
1 (14 oz) can sweetened condensed milk
1 (8 oz) container Cool Whip
1 package Kool-Aid drink mix (flavor of your choice)
In a bowl mix together sweetened condensed milk and Kool-Aid packet. Fold in Cool Whip.
Pour into graham cracker crust.
Place in fridge for 4 hours or in freezer until set and ready to serve.