Do you ever go online to look something up, and there’s an interesting link that takes you to another site, then to another, and on and on and on, until you realize that you have fallen into a rabbit hole? It happens to me…all…the…time!
I don’t even remember what I had initially started looking for, but I ran across this:
One of the earliest surviving print references to Kool-Aid pie appeared in a 1974 edition of the Chicago Defender. Food editor Florence Somerville briefly mentioned the no-bake treat in a column covering dishes suitable for summertime: “For a dessert, you can’t much get cooler than a Kool-Aid pie,” she wrote. Somerville’s recipe called for evaporated milk, sugar and Kool-Aid, “pile(d) in a prepared pie crust.”
Kool-Aid Pie…1974… Whaaat? Whoa, back up…I need to check this out. Never in my life have I heard of Kool-Aid Pie, and I wanted to know more! After further research, I discovered this is basically a version of an Icebox Pie, which was introduced in the 1930’s and became extremely popular in the 1950’s and 1960’s. It must be delicious to stand the test of time!
I found several recipes that called for either evaporated milk or sweetened condensed.
And then I heard about a cheesecake-style Kool-Aid Pie recipe! It also started with a graham cracker crust, and was filled with a luscious creamy pastel-colored concoction. I just had to try it!
It was everything I imagined it to be!
No-Bake Kool-Aid Pie
Note: this pie filling is on the tangy side. After mixing up the filling, be sure to taste it, in case you want to mix in another 1/3 to 1/2 cup sugar before filling the pie crust.
- 1 packet (0.15 oz) any flavor Kool-Aid
- 2 (8 oz) package Philadelphia cream cheese, softened
- 2/3 cup sugar
- 2 cups Cool Whip whipped topping, thawed (Note: an 8 oz tub is 3 cups)
- 1 graham cracker pie crust
In medium bowl with a mixer on low speed, mix Kool-Aid with sugar and softened cream cheese until well blended.
On low speed, blend in 2 cups whipped topping just until fully blended. Avoid over beating so that the whipped topping doesn’t break down.
I may or may not have licked the beaters.
Fill graham cracker crust. As you can see, it’s already pretty thick.
Refrigerate 1 -2 hours until firm. Can be refrigerated up to 24 hours before serving.
Optional: Top the chilled pie with the remaining Cool-Whip or fresh fruit.
Cut the calories & fat
If you want to save some calories and fat content, substitute Neufchatel Cheese and Lite Cool Whip whipped topping.