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No Bake Pie Recipe

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A lusciously creamy no bake pie with a buttery graham cracker crust and smooth cream cheese filling. This easy refrigerator pie requires no baking and is perfect for any occasion when you want an impressive dessert without heating up your kitchen.

Ingredients

Scale

For the Crust:

  • 1½ cups graham cracker crumbs (about 10-12 full crackers)
  • ⅓ cup unsalted butter, melted
  • 2 tablespoons granulated sugar
  • Pinch of salt

For the Filling:

  • 16 ounces cream cheese, softened to room temperature
  • ¾ cup powdered sugar
  • 2 teaspoons pure vanilla extract
  • 1½ cups heavy whipping cream, cold
  • 2 tablespoons powdered sugar (for whipping cream)

Optional Toppings:

  • Fresh berries
  • Chocolate shavings
  • Whipped cream
  • Caramel or chocolate sauce

Instructions

Prepare the Crust:

  1. In a medium mixing bowl, combine graham cracker crumbs, melted butter, granulated sugar, and a pinch of salt. Mix with a fork until the mixture resembles wet sand and holds together when pressed.
  2. Pour the crumb mixture into a 9-inch pie dish. Using the bottom of a measuring cup or your fingers, press the crumbs firmly and evenly across the bottom and up the sides of the dish. Make sure to pack it tightly so it holds together when sliced.
  3. Place the crust in the refrigerator to chill while you prepare the filling. This helps it set and makes it easier to work with.

Make the Filling:

  1. In a large bowl using an electric mixer, beat the softened cream cheese on medium speed for 2-3 minutes until it’s completely smooth and fluffy with no lumps remaining.
  2. Add ¾ cup powdered sugar and vanilla extract to the cream cheese. Beat on medium speed for another 1-2 minutes until fully incorporated and the mixture is light and creamy.
  3. In a separate cold bowl, pour the cold heavy whipping cream and 2 tablespoons powdered sugar. Using clean beaters, whip on high speed until stiff peaks form (about 3-4 minutes). The cream should hold its shape when you lift the beaters.
  4. Gently fold about one-third of the whipped cream into the cream cheese mixture using a rubber spatula. Use a folding motion rather than stirring to keep the mixture light and airy.
  5. Add the remaining whipped cream and continue folding gently until no white streaks remain and the mixture is uniform in color and texture.

Assemble and Chill:

  1. Remove the chilled crust from the refrigerator. Pour the creamy filling into the crust and spread it evenly with a spatula, smoothing the top into an attractive dome or keeping it flat, depending on your preference.
  2. Cover the pie loosely with plastic wrap, being careful not to let it touch the filling surface. Refrigerate for at least 4 hours, or preferably overnight, until the filling is completely set and firm to the touch.
  3. Before serving, add your desired toppings. Slice with a sharp knife, wiping the blade clean between cuts for neat slices.

Notes

  • Make sure cream cheese is truly at room temperature (should feel soft when pressed) for a lump-free filling.
  • Don’t skip chilling time – the pie needs at least 4 hours to set properly.
  • For cleaner slices, dip your knife in hot water and wipe dry between each cut.
  • Pie can be made up to 2 days in advance; add fresh toppings just before serving.
  • If your whipped cream seems too soft, chill your bowl and beaters in the freezer for 10 minutes before whipping.

Nutrition

Find it online: https://focialy.com/no-bake-pie-recipe/