No-Bake Walnut Cream Pie

This No-Bake Walnut Cream Pie is rich, creamy, and full of classic homemade flavor. A buttery graham cracker crust holds a smooth walnut cream filling that sets beautifully in the refrigerator. It’s an easy make-ahead dessert that’s perfect for holidays, family gatherings, or whenever you’re craving something sweet and creamy.

Ingredients

For the Crust

• 1 1/2 cups graham cracker crumbs
• 6 tablespoons unsalted butter, melted
• 2 tablespoons granulated sugar

For the Walnut Cream Filling

• 1 cup finely chopped walnuts
• 8 oz cream cheese, softened
• 1/2 cup powdered sugar
• 1 teaspoon vanilla extract
• 1 cup heavy whipping cream, cold
• 1/3 cup sour cream
• 1/4 cup granulated sugar
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon salt

For Topping

• 1/2 cup heavy whipping cream
• 2 tablespoons powdered sugar
• 1/2 teaspoon vanilla extract
• Chopped walnuts, for garnish

Instructions

1. In a medium bowl, combine the graham cracker crumbs, melted butter, and granulated sugar. Mix until the crumbs are evenly moistened.
2. Press the mixture firmly into the bottom and slightly up the sides of a 9-inch pie dish. Refrigerate for at least 20–30 minutes to firm up the crust.
3. In a dry skillet over medium-low heat, lightly toast the chopped walnuts for 3–5 minutes, stirring frequently. Remove from the heat and allow them to cool completely.
4. In a large bowl, beat the softened cream cheese and powdered sugar until smooth and creamy.
5. Add the sour cream, vanilla extract, cinnamon, and salt. Beat until fully combined.
6. In a separate bowl, whip the cold heavy cream with the granulated sugar until stiff peaks form.
7. Gently fold the whipped cream into the cream cheese mixture until smooth and fluffy.
8. Fold in the cooled toasted walnuts, reserving a small amount for garnish.
9. Spoon the walnut cream filling into the chilled graham cracker crust and smooth the top.
10. Cover and refrigerate for at least 6 hours, preferably overnight, until the pie is completely set.
11. Before serving, whip the remaining heavy cream with powdered sugar and vanilla until stiff peaks form. Pipe or spoon it over the pie.
12. Sprinkle with chopped walnuts and slice.

Tips

• Toasting the walnuts brings out their natural flavor and makes the pie even more delicious.
• For the best texture, refrigerate the pie overnight.
• Make sure the cream cheese is softened before mixing to prevent lumps.
• Keep the pie refrigerated until ready to serve.

Storage

Store covered in the refrigerator for up to 4 days. The pie should remain chilled for the best texture and flavor.