No Bake Apple Pie

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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.

Prep Time40

Cook Time0

Chilling Time6

Total Time6 40

Servings: slices

Calories: 426kcal

Author: Stephanie Rutherford

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

US - Metric

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.

Nutrition