A no-bake dessert that's rich and creamy, this pie is easy to make and perfect for any time of year.
Prep Time:20 minutesmins
Chilling time:4 hourshrs
Total Time:4 hourshrs20 minutesmins
Equipment
9-inch pie plate
Electric Mixer
Ingredients
Crust
10graham crackers
6tablespoonsbuttermelted
⅓cupsugar
½teaspooncinnamon
Filling
1cupheavy whipping cream
⅓cuppowdered sugar
16ouncescream cheesesoftened, at room temperature
½cuplight brown sugar
¼cuplight corn syrup
1tablespoonvanilla
¼teaspoonsalt
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 it 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
Make sure the crust is totally cool before adding the filling. It will melt if you pour it into a hot dish.Make sure the cream cheese is at room temperature for a lump-free filling.