Description
This no bake pie with a graham cracker crust is an easy, creamy dessert perfect for any occasion. Featuring a buttery graham cracker crust and a luscious cream cheese filling whipped to airy perfection, it sets in the fridge and can be topped with fresh fruits, chocolate, caramel, or pie fillings. It’s a simple, crowd-pleasing treat that requires no oven and minimal preparation.
Ingredients
Scale
Crust Ingredients
- 10–12 full graham cracker sheets (about 1 1/2 cups crumbs)
- 6 tablespoons unsalted butter, melted
- 2 tablespoons granulated sugar
Filling Ingredients
- 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 graham crackers into fine crumbs using a food processor or a zip-top bag and rolling pin until you have 1 1/2 cups of crumbs.
- Combine crumbs and butter: In a bowl, mix the graham cracker crumbs with melted butter and granulated sugar until the mixture resembles wet sand and holds together when pressed.
- Press into the pan: Firmly press the mixture into a 9-inch pie dish, making sure to go up the sides. Use the bottom of a measuring cup to pack it tightly for a clean, sturdy crust.
- Chill the crust: Refrigerate the crust for at least 20–30 minutes to firm it up so it won’t crumble when sliced.
- Whip the cream: In a cold bowl, beat the heavy whipping cream until stiff peaks form. Set aside this fluffy component for the filling.
- Beat the cream cheese: In a separate bowl, beat the softened cream cheese until completely smooth and silky, scraping the bowl as needed to remove lumps.
- Sweeten and flavor: Add powdered sugar, vanilla extract, a pinch of salt, and optional lemon juice to the cream cheese. Beat until the mixture is light, creamy, and well combined.
- Fold in whipped cream: Gently fold the whipped cream into the cream cheese mixture in two additions, taking care not to overmix to retain the airy texture.
- Fill the crust: Spoon the creamy filling into the chilled graham cracker crust and smooth the top with a spatula. Tap the pie gently on the counter to settle the filling.
- Chill to set: Cover the pie and refrigerate for at least 4 hours, preferably overnight, for cleaner slices and a better texture.
- Add toppings: Just before serving, add your favorite toppings such as fresh berries, chocolate drizzle, or a spoonful of cherry pie filling.
- Slice and serve: Use a sharp knife, wiping it clean between slices for neat servings, and serve the pie cold.
Notes
- You can customize the toppings to your liking with fresh or canned fruits, chocolate, or nuts.
- For best results, use cold heavy cream and a well-chilled bowl to achieve stiff peaks.
- Make sure the cream cheese is fully softened to avoid lumps in the filling.
- Allowing the pie to chill overnight produces a firmer texture and cleaner slices.
- If you don’t have graham crackers, digestive biscuits can be used as a substitute for the crust.
