No-Bake Vanilla Cream Pie
Cool, creamy, and super easy to make, this vanilla cream pie is one of our favorites. Almost like a light no-bake cheesecake, you’ll love the graham cracker crust and the creamy filling. It’s perfect for a hot day when you want something simple and crowd pleasing.
Cold Vanilla Cream Pie
Equipment
- 9-inch pie plate
- Electric Mixer
Ingredients
Crust
- 10 graham crackers
- 6 tablespoons butter melted
- ⅓ cup sugar
- ½ teaspoon cinnamon
Filling
- 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
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Instructions
- 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. Smooth out gently with a spatula.
- Chill. Cover loosely with plastic wrap and chill until firm, at least 4 hours. Serve cold, with whipped cream along the edges if you'd like.
Notes
Nutrition
The creamy filling is just the right amount of sweet, and the buttery graham cracker crust adds the perfect crunch. Honestly, I’ve lost count of how many times I’ve made this pie for potlucks, birthdays, and even just because I was craving something sweet. It’s a real crowd-pleaser, and I know you’ll love it too!
What You’ll Need for The Graham Cracker Crust + Vanilla Filling
Let’s take a closer look at a few key ingredients that make this pie shine:
- Graham Crackers: These humble cookies provide the perfect base for our no-bake crust. You’ll find them in the cookie aisle, and they’re easy to crush by hand or in a food processor.
- Heavy Whipping Cream: This is the secret to the pie’s light and airy texture. It’s important to use heavy cream (also labeled as heavy whipping cream) rather than milk or half-and-half for the right consistency.
- Light Corn Syrup: This ingredient might not be a pantry staple for everyone, but it adds a subtle sweetness and helps prevent the filling from becoming grainy. If you don’t have it on hand, honey or golden syrup can work as a substitute.
If you don’t have whipping cream or corn syrup on hand, you can make a slightly different and sweeter vanilla cream filling.
FAQs
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.
This is so, so easy! I know you’ll love making and serving it.
By Katie Shaw
Katie shares simple, reliable recipes from her home in Virginia, where she lives with her husband, three daughters, a chocolate lab, and over thirty chickens.
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