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A cool, silky, and incredibly simple no-bake vanilla cream pie with a buttery graham cracker crust and a fluffy, creamy filling, perfect for warm days and easy entertaining.

Ingredients

Scale
  • 10 graham crackers
  • 6 tablespoons butter, melted
  • ⅓ cup sugar
  • ½ teaspoon cinnamon
  • 1 cup heavy whipping cream
  • ⅓ cup powdered sugar
  • 16 ounces cream cheese, softened at room temperature
  • ½ cup light brown sugar
  • ¼ cup light corn syrup
  • 1 tablespoon vanilla extract
  • ¼ teaspoon salt

Instructions

  1. Preheat oven to 375°F (190°C).
  2. Crush graham crackers into fine crumbs using a food processor or a sealed bag and rolling pin.
  3. Stir crumbs with melted butter, sugar, and cinnamon until evenly combined.
  4. Press the mixture firmly and evenly into a 9-inch pie plate to form the crust.
  5. Bake the crust at 375°F for 7 minutes, then cool completely.
  6. Beat softened cream cheese with light brown sugar, salt, vanilla, and corn syrup until smooth and lump-free.
  7. Whip heavy cream with powdered sugar in a separate bowl until stiff peaks form.
  8. Gently fold the whipped cream into the cream cheese mixture until light and homogeneous.
  9. Spread the filling evenly into the cooled crust and smooth the top with a spatula.
  10. Loosely cover the pie with plastic wrap and refrigerate until firm, at least 4 hours or overnight.
  11. Alternatively, if skipping the bake step for the crust, press the crust firmly into the pan and chill for at least 1 hour to set.

Notes

Make sure the crust has cooled completely before adding the filling to prevent melting and loss of shape., Room temperature cream cheese is key to achieving a smooth, lump-free filling., Press the crust firmly into the pie plate using a flat-bottomed cup for even thickness., If skipping baking the crust, chilling for at least 1 hour helps it set, but baking provides better texture and easier slicing., Fold whipped cream gently into the cream cheese mixture to keep the filling light and airy., For neat slices, run a sharp knife under hot water, dry it, and wipe between slices., Store covered in the refrigerator for 4-5 days; freezing is not recommended due to texture changes from whipped cream.

Nutrition

Find it online: https://margorecipes.com/the-creamiest-no-bake-vanilla-pie-that-anyone-can-make/