No-Bake Cream Cheese Pie with Nut Crust
📜 Collection: UK5 | ✍️ Attribution: Carole Gunckel | 📂 Category: Desserts A light and fluffy no-bake cream cheese pie featuring a simple press-in brown sugar and nut crust. Perfect for serving chilled with fresh berries or fruit toppings.
| Prep Time | Cook Time | Inactive / Chill Time | Yield / Servings |
|---|---|---|---|
| 15 mins | 15 mins | 4 hours | One 9-inch pie |
🔪 Key Equipment
- 9-inch pie pan
- Mixing bowls
- Electric mixer
Ingredients
Crust
| Measurements | Ingredients | Prep / Notes |
|---|---|---|
| 1/2 cup | Butter or Margarine | softened |
| 1/4 cup | Brown Sugar | |
| 1 cup | Flour | |
| 1/2 cup | Chopped Nuts | chopped |
Filling
| Measurements | Ingredients | Prep / Notes |
|---|---|---|
| 8 ounces | Cream Cheese | softened |
| 3/4 cup | Powdered Sugar | |
| 1 teaspoon | Vanilla | |
| 1 pint (2 cups) | Heavy Cream |
Instructions
For the Crust
- Preheat the oven to 400°F.
- In a bowl, cream the 1/2 cup butter or margarine and 1/4 cup brown sugar. Add the 1 cup flour and 1/2 cup chopped nuts and mix until a crumbly dough forms.
- Press the mixture into the bottom of a pie pan. Prick the crust with a fork.
- Bake for 15 minutes until golden brown and fragrant. Let the crust cool completely.
For the Filling
- In a chilled bowl, whip the 1 pint (2 cups) heavy cream with an electric mixer until stiff peaks form.
- In a separate large bowl, blend the softened 8 ounces cream cheese, 3/4 cup powdered sugar, and 1 teaspoon vanilla until smooth and creamy.
- Gently fold the whipped cream into the cream cheese mixture until no streaks remain.
- Pour the filling into the cooled shell and spread evenly.
- Chill in the refrigerator for at least 4 hours, or until the pie is firm and set, before serving.
💡 Make-Ahead & Storage: Store sealed in the refrigerator for up to 3 days. Add desired fruit or chocolate toppings just before serving.
Original Recipe Scan
