This delicious pie is rich and creamy. It’s easy to make and perfect for any time of year.
Table of contents
❤️ Why you’ll love this recipe
- No-bake and easy. Making the crust is the hardest part.
- It’s so delicious. Rich and creamy, like cheesecake or custard, but with a unique flavor.
- Perfect for any time of year. Serve it cold for a summer dessert, or share it after a holiday dinner.
This is an overview of the ingredients. You’ll find the full measurements and instructions in the printable recipe at the bottom of the page.
Here’s what you’ll need to make this sweet, creamy pie.
- graham crackers
- granulated sugar
- heavy whipping cream
- powdered sugar
- cream cheese
- light brown sugar
- ight corn syrup
- 9-inch pie dish
- electric mixer
Step One: Make the crust
To make the crust, crush the graham crackers into crumbs using a food processor or a bag and a rolling pin. Mix in the melted butter, sugar, and cinnamon. Press the mixture into a pie plate. Bake at 375° for 7 minutes. Let cool before making the filling.
Step Two: Make the filling
Beat the cream cheese, brown sugar, salt, vanilla, and corn syrup together until it is smooth with no lumps. In a separate small bowl, beat the whipping cream and powdered sugar together until stiff peaks form. Fold the whipped cream into the cream cheese mixture until it is combined well.
Step three: Assemble
Spread the mixture into the cooled pie crust and smooth out the top.
Step Four: chill and serve
Cover it loosely with plastic wrap and then chill it until it is firm, which should take around 4 hours. Serve it cold.
🥫 Storage instructions
This recipe needs to be stored in the fridge. The best way to store it is to cover it tightly with plastic wrap. It does not freeze well because of the whipped cream in the filling.
It will stay fresh in the fridge for 4-5 days.
Yes! It’s delicious with a bit of coconut or almond extract. Or, try adding some chocolate chips or crumbled cookies to the filling.
Yes! If you’re not a fan of graham crackers, you could use a shortbread cookie or even an Oreo crust.
You could substitute honey, agave nectar, or even maple syrup. Just use the same amount.
👩🏻🍳 Expert tips
- Make sure to whip the filling very well. You don’t want any lumps, or they’ll be noticeable in the finished pie.
- If you’re short on time, you could use a store-bought crust.
- You must (must!) chill the pie adequately before serving, or it won’t slice neatly or be firm enough.
📘 Related Recipes
🍽 Serve it with
Need more recipes for hot weather? You’ll love these:
- Grandma’s Classic Macaroni Salad
- Refrigerator Bread and Butter Pickles
- Pineapple and Jalapeno Sangria
- Buttermilk Chicken Sandwiches
📖 Here’s the recipe
Vanilla Sugar Cream Pie
- 9-inch pie plate
- Electric Mixer
- 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
- ¼ teaspoon salt
- Make the crust. In a food processor (or using a bag and rolling pin), crush the graham crackers into crumbs. Mix with the melted butter, sugar, and cinnamon. Press into a pie plate. Bake at 375° for 7 minutes. Let cool before making the filling.
- Make the filling. Beat the cream cheese, brown sugar, salt, vanilla, and corn syrup until smooth and creamy. There should be no lumps. In a separate small bowl, beat the whipping cream and powdered sugar with an electric mixer until stiff peaks form. Fold the whipped cream into the cream cheese mixture until combined.
- Assemble. Spread mixture into cooled pie crust. Cover loosely with plastic wrap and chill until firm, at least 4 hours. Serve cold.