Dessert: United States – Great Plains United States — Nebraska – Kool-Aid Pie

Serving Size: 8

Approximate Time

Prep 15 min

Cook 10 min

Additional 4 hrs

Total 4 hrs 15 min

Ingredients

- 1 (9-inch / 23 cm) store-bought graham cracker pie crust OR for a homemade crust use:
  - 1 1/2 cups (150 g) graham cracker crumbs
  - 6 tbsp (85 g) unsalted butter, melted
  - 2 tbsp (25 g) granulated sugar
- 1 (14 oz) can sweetened condensed milk (396 g)
- 1 standard single-serving Kool‑Aid unsweetened drink mix packet (approx. 0.13 oz / 3.7 g), flavor of your choice (cherry, grape, orange, strawberry, etc.)
- 8 oz (226 g) frozen whipped topping, thawed (e.g., Cool Whip)
- 1 tsp (5 ml) vanilla extract (optional)
- Garnish (optional): 1/2 cup (120 g) maraschino cherries, drained; additional whipped topping for decorating

Instructions

Short Description:
A no-bake, brightly colored chilled pie made by folding Kool-Aid–flavored sweetened condensed milk into whipped topping and setting it in a graham cracker crust. Sweet, tangy, and nostalgic—typical of Nebraska potlucks and summer gatherings.

Regional Notes:
This Nebraska variation highlights the local connection to Kool-Aid (invented in Hastings, Nebraska) and follows the classic Midwestern no-bake method: condensed milk plus whipped topping to create a stable, scoopable filling. Unlike gelatin-based versions elsewhere, the Nebraska/Kool-Aid pie relies on sweetened condensed milk for creaminess and body.

1. If making a homemade crust: preheat oven to 350°F (175°C). In a bowl, mix graham cracker crumbs, melted butter, and sugar until evenly moistened. Press firmly into the bottom and up the sides of a 9-inch (23 cm) pie pan. Bake 8–10 minutes until set; transfer to a rack and cool. If using a store-bought crust, skip to step 2.
2. In a medium bowl, whisk the sweetened condensed milk and the Kool‑Aid packet (approx. 3.7 g) until the powder is fully dissolved and the mixture is evenly colored. Stir in vanilla extract if using.
3. Gently fold the thawed whipped topping into the Kool‑Aid/condensed milk mixture until just combined and smooth, leaving a few streaks of whipped topping if you prefer a lighter texture.
4. Spoon the filling into the cooled graham cracker crust and smooth the top with a spatula. Cover and refrigerate at least 4 hours, preferably overnight, until firmly set.
5. Before serving, top with additional whipped topping and scatter maraschino cherries as desired. Slice and serve chilled.