No-Bake Apple Pie has all the flavors of an apple pie, but it is made with a graham cracker crust and you don’t even need to turn on your oven! Be sure to check out my other no-bake desserts.

No Bake Apple Pie Recipe in Glass Pie Dish from Overhead

No-Bake Apple Pie

Sometimes you are craving an apple pie, but don’t want to go through the hassle of making it completely from scratch, including a homemade pie crust. This No-Bake Apple Pie is a delicious apple dessert to share without a lot of fuss.

No Bake Apple Pie with Piece Removed

Pie Ingredients

There are three parts to this no-bake apple pie dessert–graham cracker crust, apples, and pudding mixture.

Crust: To make the crust, it is just a matter of combining graham cracker crumbs and melted butter. You could also use a store-bought graham cracker crust.

Apples: I used Granny Smith apples in this recipe. They won’t turn to mush and they tend to retain their shape when baked. A few other options you could try would be Honeycrisp apples, Braeburn, or Pink Lady apples.

Apple Pie Spice: If you don’t have any on hand, make your own homemade apple pie spice.

Whipped Topping: Cool whip or whipped topping is optional, but if using, make your own homemade whipped topping!

How to Make No Bake Apple Pie

Graham Cracker Crumbs

Pre-Crushed vs Crushing Yourself

The quality of store-bought graham cracker crumbs has changed in the last few years and they seem to be less flavorful and have a different texture. When possible, I recommend the full sheets of honey-flavored graham crackers and crushing them yourself or utilizing a food processor.

How to Store & Freeze No-Bake Apple Pie

This pie should be refrigerated and stored in an airtight container for up to 5 days.

To freeze:

  • Let your pie cool completely.
  • Tightly wrap with plastic wrap or aluminum foil until it is well sealed. Then place it in a freezer-safe sealable plastic bag.
  • Label and date. It should last 2-3 months.
Slice of No Bake Apple Pie on a Plate

How to Thaw Frozen No-Bake Apple Pie

Remove the pie from the freezer and remove it from the plastic bag or aluminum foil. Place in the refrigerator to thaw overnight. This may change the texture of the pie.

More Apple Desserts

4.91 from 10 votes

No-Bake Apple Pie

Prep Time 15 minutes
Cook Time 15 minutes
Chill 3 hours
Total Time 3 hours 30 minutes
No-Bake Apple Pie has all the flavors of an apple pie, but it is made with a graham cracker crust and you don't even need to turn on your oven!



  • cups graham cracker crumbs, about 10 cracker sheets, crushed
  • 6 tablespoons (85 g) unsalted butter, melted


  • 1 package (3 ounces) lemon jello mix
  • 1 teaspoon apple pie spice
  • cups water
  • 5 medium Granny Smith apples, peeled, cored, and thinly sliced

Pudding Mixture

  • 1 package (3 ounces) cook-and-serve vanilla pudding mix
  • ¼ cup water
  • whipped topping, optional for serving



  • Add the melted butter to the graham cracker crumbs and, using a fork, mix well. You want every crumb coated in the butter as this will be the glue that holds it together.
  • Pour the graham cracker crumbs into a 9-inch pie dish. Pat them flat with your hand and then use a kitchen glass to press flatter. Start at the center and work out to and up the sides.

Apple Filling

  • In a large saucepan over medium-high heat, add jello, apple pie spice, 1½ cups water, and apple slices. Mix together until every apple is coated.
  • Bring the mixture to a boil. Then, reduce heat to medium-low and cover.
  • Simmer 8-12 minutes, or until apples are tender. (You may need to stir occasionally.)

Pudding Mixture

  • In a medium bowl, whisk together pudding mixture and water.


  • Pour pudding mixture into apple mixture and stir to combine. You should see the mixture start to thicken immediately. Continue cooking until thickened, stirring occasionally (about 1 minute).
  • Pour apple mixture into crust and let it sit for about 5 minutes before putting it into the refrigerator to chill for about 3 hours.
  • Top with whipped topping and serve.

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Meet Amanda Rettke

Amanda Rettke is the creator of I Am Baker, and the bestselling author of Surprise Inside Cakes: Amazing Cakes for Every Occasion – With a Little Something Extra Inside.Over the course of her 15+ year blogging adventure, she has been featured in and collaborated with the Food Network, New York Times, LA Times, Country Living Magazine, People Magazine, Epicurious, Brides, Romantic Homes, life:beautiful, Publishers Weekly, The Daily Mail, Star Tribune, The Globe and Mail, DailyCandy, YumSugar, The Knot, The Kitchn, and Parade, to name a few.

Reader Comments

  1. Vivian, go to All Day I dream about food. You will find everything there. I use this often for my recipes but I enjoy that Amanda does NOT get into keto or diabetic recipes. I need her site for company when they visit and don’t want to go the other route.

  2. Made this last night and it was delicious! I wish the bottom crust of the pan didn’t stick. Think I’ll try to line the bottom with parchment paper or do you have any advise!

    1. Hi, Sophie! I work with iambaker and am happy to help with questions. You can spray the pan with nonstick cooking spray; that should help next time. Have a wonderful day!

  3. My dad loves apple pie.he cant eat it because of sugars.hes diabetic.i made recipe with the called for ingredients,except i used sugar free jello and pudding.its very good.i crumbled a little extra graham crackers on top.thanks for recipe.

  4. Love easy fas and delicious recipes. I am disabled I nd to make simple foods that are still delicious. Thanks for sharing this!

  5. I just got done making this pie have to wait and see how it is smells yummy so easy, stay tuned

    Thanks for all the recipes

  6. I wrote yesterday that I made this followed to a tee, I did taste the lemon jello not a good combo it didn’t set up quite enough left in fridge for about 8 hours or so maybe will try next time with unflavored gelatin. Just thought I would let you know my thoughts keep sending recipes thanks

  7. What a great pie! It was a smidge tart for my liking from the lemon jello flavor coming through so I made a fast cinnamon, brown sugar, maple syrup old fashioned oats crumble to go on top. Didn’t follow a specific recipe for the crumble but it added just the right balance of sweetness to finish it out and added a little bit of crunchy texture to the pie. Became a thanksgiving family hit!

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