Cracker Pie was the most requested birthday dessert in John’s family growing up, so it had to be one of the first of his mother’s recipes I respectfully asked for as a new bride. This type of pie is well known as either a no-bake cheesecake or a cheese pie, but the Fry family called it Cracker Pie because — never mind the cool creamy filling and the sweet syrupy blueberry topping - the graham cracker crust was their favorite part. I quickly learned that anything I make with a graham cracker crust is going to be a huge hit with John, and it all started with this pie.
My mother-in-law’s recipe called for Dream Whip and canned pie filling. I’ve adapted it to replace the Dream Whip with real cream, and the canned topping with my multi-purpose homemade Blueberry Topping). (You can use a good quality canned pie filling in a pinch, or try cherry pie filling or any other kind of fruity topping you like. If you’re going to make my Blueberry Topping recipe, be sure to use the almond variation, to complement the almond flavoring in the cream cheese filling.)
For the neatest slices, wait until the pie is sliced before topping it with the blueberries. Or bring the whole pie to the table looking spectacular under a crown of shining blueberry sauce — but just be prepared for the topping and filling to slide around a bit once you start slicing.
This downsized no-bake cheesecake is perfect for small gatherings, or for John and me when we don’t want to end up with more leftovers than the 2 of us can reasonably enjoy. To make a full-sized pie (to serve 8) use a standard 9-inch pie plate, or a 9-inch tart pan. Scroll to the bottom of the post for ingredient quantities for the full-sized pie.
Making this ahead and what to do with leftovers:
- No-bake cheesecake needs at least 2 hours chilling time to firm up, or up to overnight.
- Leftovers will keep better if the fruit topping is kept separate, so if you think you’ll have leftovers, cut slices of the pie first and top each serving with the blueberries, then store the remainder of the pie with no topping. Stored this way, the pie will keep for 2 or 3 days, and the topping for a week.
Another Downsized Dessert:
Cracker Pie
Ingredients
- 9 graham crackers (each a full sheet with 4 sections, about 5 ounces total or 142 grams)
- 2 teaspoons granulated sugar
- 6 tablespoons unsalted butter, melted
- 12 ounces whipped cream cheese, at room temperature
- 1 cup (4 ounces or 113 grams) confectioner’s sugar
- 1/3 cup cold heavy cream
- 1½ teaspoons pure vanilla extract
- ¼ teaspoon pure almond extract
- Blueberry Topping (almond variation), or 1 can of good quality canned pie filling (blueberry or cherry)
Directions
- Step 1 Heat the oven to 350 degrees.
- Step 2 Crumble the graham crackers into the bowl of a food processor, then process them into fine crumbs. Dump the crumbs into a medium bowl and stir in the sugar until blended. Pour in the melted butter and toss with a fork or your fingers until all the cracker crumbs are moist.
- Step 3 Press the crumbs into a 6-inch tart pan with a removable bottom. Bake the crust for 10 to 15 minutes, until the crust is fragrant and starting to brown. Remove the pan to a cooling rack and cool it completely.
- Step 4 Put the cream cheese in a medium bowl and beat it with an electric mixer until fluffy. Add the confectioner’s sugar, cream and extracts, and beat the mixture until it’s completely smooth. Spread the filling into the crust.
- Step 5 Chill the pie for at least 2 hours or overnight.
- Step 6 Meanwhile, make and chill the Blueberry Topping.
- Step 7 Pile the blueberry topping over the center of the pie, or, for neater slices, slice the pie first and then spoon the Blueberry Topping over each piece. For a 6-inch pie, you may not need to use all the topping. Save any extra for another use.
Ingredient Amounts for a 9-inch pie
Ingredients
- 13 graham crackers
- 1 tablespoon granulated sugar
- 8 tablespoons unsalted butter
- 16 ounces whipped cream cheese
- 1½ cups confectioner's sugar (6 ounces or 170 grams)
- ½ cup heavy cream
- 2 teaspoons pure vanilla extract
- ½ teaspoon pure almond extract
- 1 full recipe Blueberry Topping (almond variation) or 1 can of pie filling
Rest in peace, Barbara
(January 31, 2020)
