Description
This no-bake pie recipe features a crunchy graham cracker crust and a smooth, creamy filling made from cream cheese and whipped cream. Easy to make and perfect for any occasion, these pies are chilled to set and topped with your choice of fresh fruits or sweet sauces for a delightful, crowd-pleasing dessert that requires no oven time.
Ingredients
Scale
Crust
- 10–12 full sheets graham crackers (about 1 1/2 cups crumbs)
- 6 tablespoons unsalted butter, melted
- 2 tablespoons granulated sugar
Filling
- 16 ounces cream cheese, softened
- 3/4 to 1 cup powdered sugar, to taste
- 1 to 2 teaspoons pure vanilla extract
- 1 cup heavy whipping cream, cold
- 1 to 2 tablespoons lemon juice (optional)
- Pinch of salt
Toppings (Optional)
- Fresh berries
- Sliced bananas
- Chocolate shavings
- Caramel sauce
- Crushed cookies
- Pie filling such as cherry or blueberry
Instructions
- Make the crust: Crush the graham crackers into fine crumbs using a food processor or by placing them in a zip-top bag and rolling with a pin until you have about 1 1/2 cups of crumbs.
- Combine crumbs and butter: In a mixing bowl, stir together the graham cracker crumbs, melted butter, and granulated sugar until the mixture resembles wet sand and holds together when pressed.
- Press into the pan: Firmly press the crumb mixture into a 9-inch pie dish, ensuring it goes up the sides. Use the bottom of a measuring cup to pack the crust tightly for stability.
- Chill the crust: Refrigerate the crust for at least 20 to 30 minutes to firm it up and prevent crumbling when sliced.
- Whip the cream: In a chilled bowl, beat the cold heavy whipping cream until stiff peaks form. Set aside for folding later.
- Beat the cream cheese: In a separate bowl, beat the softened cream cheese until smooth and silky with no lumps, scraping the bowl as needed.
- Sweeten and flavor: Add powdered sugar, vanilla extract, a pinch of salt, and optional lemon juice to the cream cheese. Beat the mixture until light and creamy.
- Fold in whipped cream: Gently fold the whipped cream into the cream cheese mixture in two portions, maintaining the airy texture without overmixing.
- Fill the crust: Spoon the creamy filling into the chilled crust and smooth the surface with a spatula. Tap the pie on the counter gently to settle the mixture evenly.
- Chill to set: Cover the pie and refrigerate for at least 4 hours, preferably overnight, to allow the filling to set and the flavors to meld.
- Add toppings: Just before serving, decorate the pie with your preferred toppings such as fresh berries, chocolate drizzle, or pie filling for extra flavor and presentation.
- Slice and serve: Use a sharp knife to cut neat slices, wiping the knife clean between cuts. Serve the pie chilled for best texture and taste.
Notes
- For a firmer crust, substitute half the butter with melted coconut oil.
- The lemon juice is optional but adds a bright flavor contrast to the sweet filling.
- Cover the pie tightly when chilling to prevent it from absorbing fridge odors.
- If you prefer a sweeter filling, adjust the powdered sugar to your taste.
- Leftover pie can be stored covered in the refrigerator for up to 3 days.
