This no bake apple pie is a no bake caramel pie with apple pie filling on top! This is the perfect pie to make for the holidays without turning on your oven.

One slice of no bake apple pie.

I wanted to make an apple pie that was like a cream pie. A cream pie that can be easier to make than a full pie with yummy apple filling on top. I am happy with how this pie turned out! It has a caramel pie that gives it a bit of warmer taste than just a regular vanilla pie.

Taking a slice out of the pie.

Tips for Making the Pie

Here are my tips, so yours turns out like this recipe!

  • Tip 1: The crust is more “wet” than normal, so that when it is cold it firms up the melted butter and the crust stays together since it’s no bake.
  • Tip 2: The caramel I used is from my homemade salted caramel, you can also use store bought caramel.
  • Tip 3:When folding in the whipped cream, be gentle to not knock out the air. Otherwise the pie will not set. I do a back forth motion to help blend in the pie batter.

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Pie batter in a bowl.
After folding in the whipped cream, it will make a really fluffy batter.
Pie batter in the pan.
Spread the batter evenly on top of the crust, so you have a flat even surface for the filling to go on after it chills.
Apple pie filling in a bowl.
The apple pie filling can be made ahead of time, up to 3 days ahead of serving.
Top view of decorated pie.
The next day, add the apple filling to the top of the pie.
Side view of opened no bake apple pie.

For more apple pie recipes, try my apple pie cheesecake and apple pie cookies.

Bite missing from a slice of pie.

Make sure to leave a star review if you loved this recipe! Make sure to tag me on Instagram @stephaniesweettreats. To get more ideas follow me on Pinterest.

One slice of no bake apple pie.
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No Bake Apple Pie

Stephanie Rutherford
This no bake apple pie is a creamy caramel pie with apple pie topping on top. It is the perfect pie to make for the holidays, if you don't want to turn on the oven.
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Prep Time: 40 minutes
Cook Time: 0 minutes
Chilling Time: 6 hours
Total Time: 6 hours 40 minutes
Servings: 16 slices

Ingredients
 
 

Graham Cracker Crust

  • 2 1/2 cups Graham cracker crumbs, 2 packets
  • 2 TBSP Light brown sugar, packed
  • 3/4 cup Unsalted butter, melted

Caramel Pie

  • 1 1/2 cups Heavy cream, cold
  • 1/4 cup Powdered sugar
  • 1 tsp Pure vanilla extract
  • 16 oz Cream cheese, room temperature
  • 1 cup Powdered sugar
  • 1/4 cup Caramel sauce
  • 1 tsp Pure vanilla extract

Apple Pie

  • 5 Gala apples, peeled and diced
  • 6 TBSP Unsalted butter
  • 2/3 cup Light brown sugar, packed
  • 1 TBSP Cornstarch
  • 2 TBSP Water
  • 1 tsp Ground cinnamon
  • 1/4 tsp Ground nutmeg

Instructions
 

Graham Cracker Crust

  • Spray a 9-inch springform pan with baking nonstick spray. If you are removing the pie from the bottom pan, then place a parchment paper circle on the bottom. Spray again. If you aren't removing, then it doesn't need parchment paper.
  • Using a food processor and blend the graham crackers into a fine crumb. In a small bowl, combine crumbs, brown sugar, and melted butter using a fork.
    2 1/2 cups Graham cracker crumbs, 2 TBSP Light brown sugar, 3/4 cup Unsalted butter
  • Pour the crumbs into the pan. Use your hands to press the crust halfway up the sides of the pan. Use the bottom of a measuring cup to compact the bottom of the crust.
  • Freeze the crust while you make the filling.

Caramel Pie

  • Using a mixer with a metal bowl and whisk attachment, add the heavy cream, powdered sugar, and vanilla. Beat on high speed until stiff peaks form. Set aside
    1 1/2 cups Heavy cream, 1/4 cup Powdered sugar, 1 tsp Pure vanilla extract
  • Using a mixer, beat the cream cheese and powdered sugar on high speed for 2 minutes until creamy. Add in the caramel sauce and vanilla. Mix on medium until combined.
    16 oz Cream cheese, 1 cup Powdered sugar, 1 tsp Pure vanilla extract, 1/4 cup Caramel sauce
  • Add in the whipped cream. Use a rubber spatula to fold in the whipped cream until all is combined. Be gentle so you don't knock the air out of the whipped cream.
  • Spread the pie batter on top of the crust. Use an offset icing spatula to spread the batter evenly.
  • Cover and chill of at least 6 hours or overnight.

Apple Pie Filling

  • I recommend making this the same day you make the pie, because it can be made ahead of time. Start by peeling the apples, dice that apples into 1/2 inch cubes.
    5 Gala apples
  • In a large sauté pan over medium heat, melt the butter. Add in the apples, brown sugar, cornstarch, water, cinnamon, and nutmeg.
    6 TBSP Unsalted butter, 2/3 cup Light brown sugar, 1 TBSP Cornstarch, 1 tsp Ground cinnamon, 1/4 tsp Ground nutmeg, 2 TBSP Water
  • Heat to a simmer. Stir occasionally until the apples are softened and the sauce has thickened, about 5-10 minutes.
  • Pour apple filling into a bowl and let it come to room temperature. Cover and place in the fridge.
  • The next day, remove the pan from the pie including the parchment paper.
  • Heat the apple filling for 45 seconds in the microwave to warm it up a little. Spread the apple filling on top of the pie.

Notes

Pull out dairy ingredients 2 hours before baking.
Calories: 426kcal, Carbohydrates: 43g, Protein: 4g, Fat: 32g, Saturated Fat: 19g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 8g, Trans Fat: 1g, Cholesterol: 88mg, Sodium: 199mg, Potassium: 164mg, Fiber: 2g, Sugar: 23g, Vitamin A: 1140IU, Vitamin C: 3mg, Calcium: 72mg, Iron: 1mg
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