Here’s a simple, delicious No-Bake Walnut Cream Pie recipe. It’s rich, creamy, and perfect if you want a dessert without turning on the oven.
No-Bake Walnut Cream Pie
Ingredients
For the crust:
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1 ½ cups graham cracker crumbs (or digestive biscuit crumbs)
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⅓ cup finely chopped walnuts
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½ cup unsalted butter, melted
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2 tablespoons brown sugar (optional)
For the filling:
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1 cup heavy whipping cream, cold
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8 oz cream cheese, softened
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¾ cup powdered sugar
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1 teaspoon vanilla extract
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1 cup finely chopped walnuts, plus extra for topping
For topping (optional):
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Whipped cream
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Chopped walnuts
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Caramel or maple syrup drizzle
Instructions
1. Make the crust
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In a bowl, mix graham cracker crumbs, chopped walnuts, brown sugar, and melted butter until it resembles wet sand.
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Press firmly into the bottom and up the sides of a 9-inch pie dish.
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Chill in the fridge while you make the filling.
2. Make the filling
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In a large bowl, beat the cold heavy cream until stiff peaks form. Set aside.
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In another bowl, beat the cream cheese, powdered sugar, and vanilla until smooth and creamy.
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Gently fold the whipped cream into the cream cheese mixture.
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Fold in the chopped walnuts.
3. Assemble
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Spread the filling evenly into the chilled crust.
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Smooth the top with a spatula.
4. Chill
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Refrigerate for at least 4 hours, preferably overnight, so the pie sets properly.
5. Serve
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Top with extra whipped cream, chopped walnuts, and a drizzle of caramel or maple syrup if desired.
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Slice and enjoy!
Tips
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For a stronger walnut flavor, toast the walnuts lightly in a dry pan before chopping, then cool completely.
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If you prefer a sweeter pie, increase powdered sugar to 1 cup.
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Store leftovers covered in the fridge for up to 3–4 days.
Would you like a version with a chocolate twist or a different crust?