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Easy Cream Pie

Total Time

Prep: 10 min. Bake: 15 min. + chilling


8 servings

Fresh berries and cream pie—it’s a simple, classic combination just like Grandma used to make. My version gets you out of the kitchen and into your lounge chair quickly. Enjoy! —Gina Nistico, Taste of Home Food Editor
Easy Cream Pie Recipe photo by Taste of Home


  • 2-3/4 cups graham cracker crumbs
  • 3/4 cup sugar, divided
  • 1/2 cup butter, melted
  • 1/4 cup cold water
  • 1 envelope unflavored gelatin
  • 2 packages (8 ounces each) cream cheese, softened
  • 2 cups heavy whipping cream
  • 2 teaspoons vanilla extract
  • Mixed fresh berries, optional


  1. Preheat oven to 350°. Combine cracker crumbs and 1/4 cup sugar with melted butter. Using the bottom of a glass, press cracker mixture onto bottom and up the sides of a greased 9-in. deep-dish pie plate. Bake until set, 12-15 minutes. Cool completely on a wire rack.
  2. Meanwhile, sprinkle gelatin over cold water; let stand 5 minutes. Beat cream cheese and remaining sugar until smooth. Slowly beat in cream and vanilla. Microwave gelatin on high until melted, about 10 seconds; beat into cream cheese mixture. Transfer filling to crust. Refrigerate, covered, until set, about 3 hours.
  3. If desired, top with mixed fresh berries.

Nutrition Facts

1 piece: 731 calories, 56g fat (33g saturated fat), 156mg cholesterol, 445mg sodium, 51g carbohydrate (31g sugars, 1g fiber), 8g protein.

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Average Rating:
  • Jdog
    Apr 28, 2020

    I was looking for a treat for my girlfriend and I and stumbled across this recipe, and I thought "Why not?!". I am a novice, so it took some practice to get it right, but after a few efforts, I had finally completed my first cream pie! Mine was nowhere near as pretty as it looked in these photos, but it was amazing. I served my girlfriend some cream pie and she had the biggest smile on her face. I offered her seconds, but the first piece filled her up. 5 stars, very filling, I highly recommend trying this treat!

    Apr 9, 2019

    I decided to make this recipe for two groups of guests. Both times it turned out very well. Rather than making the crust as suggested in this recipe, I used pre-made crusts from the store (for the sake of time). The portion of the recipe that is for the pie filling ended up making more than would fit in the 9" pre-made pie crust. Regardless, this was an amazing and extremly quick and simple recipe! My husband kept saying that this recipe is a keeper. I definitely plan to save this and make it again and again in the future.