{"id":7775,"date":"2026-09-20T23:22:50","date_gmt":"2026-09-20T23:22:50","guid":{"rendered":"https:\/\/recipes.ukbiddingdirectory.com\/?p=7775"},"modified":"2026-09-20T23:22:50","modified_gmt":"2026-09-20T23:22:50","slug":"no-bake-walnut-cream-pie","status":"publish","type":"post","link":"https:\/\/recipes.ukbiddingdirectory.com\/index.php\/2026\/09\/20\/no-bake-walnut-cream-pie\/","title":{"rendered":"No-Bake Walnut Cream Pie"},"content":{"rendered":"<h1>No-Bake Walnut Cream Pie<\/h1>\n<p>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\u2019s an easy make-ahead dessert that\u2019s perfect for holidays, family gatherings, or whenever you\u2019re craving something sweet and creamy.<\/p>\n<h2>Ingredients<\/h2>\n<h3>For the Crust<\/h3>\n<ul>\n<li>1 1\/2 cups graham cracker crumbs<\/li>\n<li>6 tablespoons unsalted butter, melted<\/li>\n<li>2 tablespoons granulated sugar<\/li>\n<\/ul>\n<h3>For the Walnut Cream Filling<\/h3>\n<ul>\n<li>1 cup finely chopped walnuts<\/li>\n<li>8 oz cream cheese, softened<\/li>\n<li>1\/2 cup powdered sugar<\/li>\n<li>1 teaspoon vanilla extract<\/li>\n<li>1 cup heavy whipping cream, cold<\/li>\n<li>1\/3 cup sour cream<\/li>\n<li>1\/4 cup granulated sugar<\/li>\n<li>1\/2 teaspoon ground cinnamon<\/li>\n<li>1\/4 teaspoon salt<\/li>\n<\/ul>\n<h3>For Topping<\/h3>\n<ul>\n<li>1\/2 cup heavy whipping cream<\/li>\n<li>2 tablespoons powdered sugar<\/li>\n<li>1\/2 teaspoon vanilla extract<\/li>\n<li>Chopped walnuts, for garnish<\/li>\n<\/ul>\n<h2>Instructions<\/h2>\n<ol>\n<li>In a medium bowl, combine the graham cracker crumbs, melted butter, and granulated sugar. Mix until the crumbs are evenly moistened.<\/li>\n<li>Press the mixture firmly into the bottom and slightly up the sides of a 9-inch pie dish. Refrigerate for at least 20\u201330 minutes to firm up the crust.<\/li>\n<li>In a dry skillet over medium-low heat, lightly toast the chopped walnuts for 3\u20135 minutes, stirring frequently. Remove from the heat and allow them to cool completely.<\/li>\n<li>In a large bowl, beat the softened cream cheese and powdered sugar until smooth and creamy.<\/li>\n<li>Add the sour cream, vanilla extract, cinnamon, and salt. Beat until fully combined.<\/li>\n<li>In a separate bowl, whip the cold heavy cream with the granulated sugar until stiff peaks form.<\/li>\n<li>Gently fold the whipped cream into the cream cheese mixture until smooth and fluffy.<\/li>\n<li>Fold in the cooled toasted walnuts, reserving a small amount for garnish.<\/li>\n<li>Spoon the walnut cream filling into the chilled graham cracker crust and smooth the top.<\/li>\n<li>Cover and refrigerate for at least <strong>6 hours<\/strong>, preferably overnight, until the pie is completely set.<\/li>\n<li>Before serving, whip the remaining heavy cream with powdered sugar and vanilla until stiff peaks form. Pipe or spoon it over the pie.<\/li>\n<li>Sprinkle with chopped walnuts and slice.<\/li>\n<\/ol>\n<h2>Tips<\/h2>\n<ul>\n<li>Toasting the walnuts brings out their natural flavor and makes the pie even more delicious.<\/li>\n<li>For the best texture, refrigerate the pie overnight.<\/li>\n<li>Make sure the cream cheese is softened before mixing to prevent lumps.<\/li>\n<li>Keep the pie refrigerated until ready to serve.<\/li>\n<\/ul>\n<h2>Storage<\/h2>\n<p>Store covered in the refrigerator for up to 4 days. The pie should remain chilled for the best texture and flavor.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>No-Bake Walnut Cream Pie This No-Bake Walnut Cream Pie is rich, creamy, and full of classic homemade flavor. A buttery&hellip;<\/p>\n","protected":false},"author":2,"featured_media":7776,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[],"class_list":["post-7775","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recipe"],"_links":{"self":[{"href":"https:\/\/recipes.ukbiddingdirectory.com\/index.php\/wp-json\/wp\/v2\/posts\/7775","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/recipes.ukbiddingdirectory.com\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/recipes.ukbiddingdirectory.com\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/recipes.ukbiddingdirectory.com\/index.php\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/recipes.ukbiddingdirectory.com\/index.php\/wp-json\/wp\/v2\/comments?post=7775"}],"version-history":[{"count":1,"href":"https:\/\/recipes.ukbiddingdirectory.com\/index.php\/wp-json\/wp\/v2\/posts\/7775\/revisions"}],"predecessor-version":[{"id":7777,"href":"https:\/\/recipes.ukbiddingdirectory.com\/index.php\/wp-json\/wp\/v2\/posts\/7775\/revisions\/7777"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/recipes.ukbiddingdirectory.com\/index.php\/wp-json\/wp\/v2\/media\/7776"}],"wp:attachment":[{"href":"https:\/\/recipes.ukbiddingdirectory.com\/index.php\/wp-json\/wp\/v2\/media?parent=7775"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/recipes.ukbiddingdirectory.com\/index.php\/wp-json\/wp\/v2\/categories?post=7775"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/recipes.ukbiddingdirectory.com\/index.php\/wp-json\/wp\/v2\/tags?post=7775"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}