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No-Bake Graham Cracker Crust & Cherry Topping

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Special Equipment

  • a cherry pitter


For the No-Bake Graham Cracker Pie Crust

    (makes about 2 cups, enough for one 9-inch pie)

    • 1 1/2 cups graham cracker crumbs
    • 1/4 cup milk powder
    • 1 teaspoon kosher salt
    • 4 tablespoons (1/2 stick) unsalted butter, melted and cooled
    • 1/4 cup heavy cream

    For the Chocolate Mascarpone Filling

    • Check out the recipe on Better Homes & Gardens!

    For the Cherry Topping

      (makes enough for one 9-inch pie)

      • 1/3 cup seedless cherry jam
      • 3 cups fresh cherries, pitted


      For the No-Bake Graham Cracker Crust

      • Combine 1 1/2 cups graham cracker crumbs, 1/4 cup milk powder and 1 teaspoon kosher salt in a medium bowl, whisking together until well combined.
      • In a liquid measuring cup, whisk together 4 tablespoons unsalted butter and 1/4 cup heavy cream. Add to the dry ingredients (from the 1st step) and use a rubber spatula to toss again until the mixture comes together — the butter and cream will act as a glue and create small clusters.
      • Transfer the clusters to a 9-inch deep pie plate and use your fingers and the palms of your hands to press the crust firmly into the pie plate, covering the bottom and sides of the pan completely. The crust is easiest to mold just after mixing. Set aside as you make the chocolate mascarpone filling.

      For the Chocolate Mascarpone Filling

      For the Cherry Topping

      • In a small, heavy bottomed sauce pot, melt 1/3 cup cherry jam over medium-low heat until it has the consistency of a shiny glaze. Remove from heat and allow to cool slightly.
      • Transfer 3 cups pitted cherries into a medium bowl. Pour the melted cherry jam over the cherries and toss with a wooden spoon until cherries are shiny and completely covered by jam. Spoon over chilled pie and serve immediately.