To a giant plastic pitcher, its rim etched and toughened by years of use, I watched my two older brothers, Tyler and Jason, add an obscene amount of grape Kool-Aid, deepening the liquid within to a dark purple.
Disregarding the instructions, a bushel of sugar was haphazardly added—and with a hollow, gritty strain that adheres itself to memory—the syrupy potion was stirred to life, neither light nor the pleas of dentistry piercing its deep dark.
Looking back, it's easy to see why I possess nearly as many fillings in my mouth as I do teeth: 23 to 28, as of writing.
Many of us share a story like this, and across the generations, memories of manning Kool-Aid stands, homemade popsicles, and the familiar, sweet bite of an ice-cold glass makes Kool-Aid synonymous with our childhoods. You might not know that it's Nebraska to whom we owe thanks for these memories, specifically the city of Hastings in Adams County, where Edwin Perkins introduced the world to Kool-Aid and helped bring about its rapid elevation to a household name in 1927.
Hastings is proud of this history and even hosts a "Kool-Aid Days" festival every summer, complete with a parade, the world's largest Kool-Aid stand, and a contest to determine which child can imbibe Kool-Aid the fastest without croaking. Nebraska even crowns a Miss Kool-Aid Days as a monarchal figurehead in service to her community. Who says Americans aren't privy to monarchies?
In honoring both Nebraska and Mr. Perkins, I present to you a testament to Kool-Aid's versatility in an equally as American icebox pie. Simple, tangy, and downright refreshing, may it hereby be a cheers-worthy companion of your summers evermore.
Yield: 9-inch pie
Prep Time: 20 minutes
Bake Time: 12 minutes
Cool Time: 3 hours
INGREDIENTS
- 1 ½ cups (165g) graham cracker crumbs
- ¼ cup (50g) granulated sugar
- ½ cup (115g) butter, melted
- 1 (14oz/396g) can sweetened condensed milk
- 1 (0.13oz/3.6g) packet grape Kool-Aid drink mix (or any flavor)
- ⅛ tsp salt
- Juice of 1 lemon
- 1 (8oz/225g) tub Cool Whip, thawed, or 1 cup (235ml)
- heavy cream, to be whipped
METHOD
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Preheat the oven to 375°F (190°C).
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In a medium bowl, combine all the crust ingredients and mix until the mixture is a uniform consistency, like that of wet sand.
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Evenly press the crumb mixture into a 9-inch (23cm) pie dish, ensuring the sides are well covered.
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Bake for 10 minutes. Remove from the oven and place on a wire rack to cool completely. Crust must be cool prior to filling.
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In a large bowl, whisk together the condensed milk, Kool-Aid mix, salt, and lemon juice.
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Using a spatula, fold in the whipped topping until uniform. If using heavy cream instead of whipped topping, place the cup of cream in the bowl of a stand mixer fitted with a whisk attachment, or in a large bowl in tandem with a hand mixer, and mix until stiff peaks form. Fold in the whipped cream until uniform.
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Pour into the cooled pie shell and refrigerate overnight, or for a minimum of 3 hours. The pie is well suited to freezing and may be served frozen. Serve with a dollop of whipped cream or topping, and garnish with a lemon wedge.
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