1 (12 oz.) can evaporated milk (Carnation)
1 cup granulated sugar (or to taste)
1 pkg. Kool-Aid (any flavor)
2 (9-inch) graham cracker pie crusts (bought or homemade)

YOU WILL ALSO NEED:

a large glass or metal mixing bowl
a mixer with a high speed setting
large metal spoon or spatula

Place can of evaporated milk in refrigerator for at least 4 hours prior to making pies. It is best to put the can of milk in the refrigerator overnight if you can. The pies won’t be stiff if your milk is not cold enough. You can also put your mixing bowl in the fridge to help the milk to stay cold while mixing.

First, pour the can milk into a mixing bowl and beat on high until the milk thickens. It will be of a Cool Whip consistency. Then as you continue to beat (on high), add the pack of Kool-Aid. You need to scrape the sides of the bowl with the spoon or spatula after adding the Kool-Aid. But try not to stop beating the mixture for too long. If the milk falls it is hard to regain the stiffness.

Continue to beat as you add granulated sugar. Beat until the mixture returns to the Cool Whip-like texture. Immediately spoon into prepared pie crusts, cover and place in refrigerator or freezer for at least an hour before serving. Serve right from the fridge. Pies should cut easily if recipe was done properly.

Makes 2 pies.

Submitted by: Twiggs_Gal