Chilled No Bake Apple Pie

Here is my favorite no bake apple pie recipe, with a simple graham cracker crust, a creamy filling packed with cinnamon-spiced apples, and no oven required.

This no bake apple pie is perfect for those hot summer days when you don’t want to turn on the oven but still crave that classic apple pie taste. I make it all the time during the warmer months, and it’s always gone within a day!

What Kind of Apples Should I Use?

Granny Smith apples are the go-to choice for this no bake apple pie because they hold their shape well and have a nice tart flavor that balances out the sweetness of the jello and pudding. That said, you can mix things up by using half Granny Smith and half Honeycrisp or Gala if you prefer a sweeter pie with more complex flavor. Whatever apples you choose, make sure they’re firm and crisp – avoid any that feel soft or mealy when you give them a gentle squeeze. When slicing your apples, aim for thin, uniform pieces so they’ll soften evenly when you add the hot jello mixture.

Options for Substitutions

This no-bake pie is pretty forgiving when it comes to swaps:

• Graham cracker crumbs: You can use vanilla wafer cookies, digestive biscuits, or even crushed gingersnaps for a spicier crust. Just crush them to the same consistency and use the same amount.
• Granny Smith apples: While Granny Smiths give you that classic tart flavor, you can use Honeycrisp, Braeburn, or a mix of your favorite baking apples. Just avoid super soft varieties like Red Delicious that won’t hold their shape.
• Lemon jello: If you can’t find lemon jello, try lime or even orange jello. The flavor will be slightly different, but it’ll still set the apples nicely.
• Apple pie spice: Don’t have apple pie spice? Mix together ½ teaspoon cinnamon, ¼ teaspoon nutmeg, and ¼ teaspoon allspice to make your own blend.
• Unsalted butter: Salted butter works fine for the crust – just skip any additional salt if your recipe calls for it. You could also use melted coconut oil for a dairy-free option.
• Cook-and-serve vanilla pudding: Make sure to stick with cook-and-serve pudding here, not instant. The cooking process is important for the right consistency in this recipe.

Watch Out for These Mistakes While Making

The biggest mistake when making no-bake apple pie is not cooking the jello mixture long enough, which can leave you with a runny filling that never sets properly – make sure it comes to a full boil and the apples are tender before moving to the next step.

Another common error is slicing your apples too thick, as thicker pieces won’t soften adequately in the jello mixture and can create an unpleasant crunch in your finished pie, so aim for slices about ⅛-inch thick for the best texture.

Don’t skip pressing the graham cracker crust firmly into the pan, because a loose crust will crumble when you try to slice the pie, and be sure to refrigerate the pie for at least 4 hours (or overnight) to allow everything to set completely before serving.

What to Serve With No Bake Apple Pie?

This no bake apple pie is pretty much a complete dessert on its own, but a dollop of whipped cream or vanilla ice cream on top takes it to the next level. If you’re serving it for a gathering, consider putting out some caramel sauce on the side for drizzling – it pairs beautifully with those tart Granny Smith apples. A hot cup of coffee or spiced chai tea makes a nice companion to this pie, especially during fall and winter months. You could also serve it alongside other desserts at a potluck or holiday dinner since it’s easy to slice and serve straight from the fridge.

Storage Instructions

Store: Keep your no bake apple pie covered tightly with plastic wrap or in an airtight container in the fridge for up to 3 days. The apples will stay fresh and the crust will hold up nicely, though it might soften slightly over time.

Make Ahead: This pie is actually perfect for making ahead! You can prepare it the night before and let it chill in the fridge overnight. Just wait to add the whipped topping until right before serving so it stays light and fluffy.

Serve: This pie is best enjoyed cold straight from the fridge. Let it sit out for about 5 minutes before slicing if you want it to cut more easily. Add a dollop of whipped topping right before serving for the best presentation.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1200-1350
• Protein: 6-8 g
• Fat: 32-38 g
• Carbohydrates: 240-260 g

Ingredients

For the crust:

• 1 1/2 cups graham cracker crumbs (about 10 sheets, crushed)
• 6 tbsp unsalted butter, melted

For the apple filling:

• 1 box (3 oz) lemon gelatin dessert mix
• 1 tsp apple pie spice blend
• 1 1/2 cups water
• 5 granny smith apples, peeled, cored, thinly sliced
• 1 box (3 oz) cook-and-serve vanilla pudding mix
• 1/4 cup water

For serving (optional):

• Whipped topping

Step 1: Prepare the Graham Cracker Crust

• 1 1/2 cups graham cracker crumbs (about 10 sheets, crushed)
• 6 tbsp unsalted butter, melted

Combine the graham cracker crumbs with the melted butter in a bowl.

Mix thoroughly with a fork to make sure every crumb is well coated, as this helps the crust hold together when pressed into the dish.

Step 2: Form the Crust in the Pie Dish

• graham cracker crust mixture from Step 1

Transfer the buttered graham cracker mixture into a 9-inch pie dish.

Press the crumbs evenly across the bottom and up the sides using your hands, then use the bottom of a kitchen glass to firmly press the crust into place, starting from the center and working outwards for an even thickness.

Step 3: Cook the Apples with Gelatin and Spice

• 1 box (3 oz) lemon gelatin dessert mix
• 1 tsp apple pie spice blend
• 1 1/2 cups water
• 5 Granny Smith apples, peeled, cored, thinly sliced

In a large saucepan over medium-high heat, combine the lemon gelatin dessert mix, apple pie spice blend, 1 1/2 cups water, and the thinly sliced apples.

Stir until all the apple slices are thoroughly coated.

Bring the mixture to a boil, then lower the heat to medium-low and cover.

Simmer for 8 to 12 minutes or until the apples become tender, stirring occasionally to prevent sticking.

Step 4: Add the Vanilla Pudding and Thicken Apple Filling

• 1 box (3 oz) cook-and-serve vanilla pudding mix
• 1/4 cup water
• apple mixture from Step 3

In a medium bowl, whisk together the vanilla pudding mix and 1/4 cup water until smooth.

Pour this pudding mixture into the saucepan with the cooked apple mixture and stir to combine.

You should see the mixture thicken almost immediately.

Continue to cook over medium-low heat, stirring occasionally, for about 1 minute until fully thickened.

I always keep an eye on the consistency here—if it looks a little too thick, just add a splash more water.

Step 5: Fill the Crust and Chill the Pie

• thickened apple-pudding mixture from Step 4
• graham cracker crust from Step 2

Pour the hot apple-pudding mixture into the prepared graham cracker crust, spreading it evenly.

Let the pie sit at room temperature for about 5 minutes to set slightly before transferring to the refrigerator.

Chill for at least 3 hours to allow the filling to fully set before serving.

Step 6: Top with Whipped Topping and Serve

• whipped topping

Once the pie is well-chilled and set, top generously with whipped topping before slicing and serving.

I like to add an extra dollop of whipped topping to each slice for a special touch!