Cream Pie Recipes

Fluffy and light, these confections make the perfect ending to a delightful meal.

Our Favorite Cream Pies

Photo: John Autry

Our Favorite Cream Pies

Fluffy topping, silky filling, and crisp crust: Cream pies are dreamy. Lightened versions are tricky to pull off, though, since you don't have loads of fat and sugar to hide flaws. A good custard is the key.

Our recipes offer a formula that yields a smooth, rich filling that's sturdy enough to slice whether you like your pie chocolate, lemon, or exotic chai.

View Recipe: Lemon Cream Pie

Mexican Chocolate Cream Pie Recipe

Photo: John Autry

Mexican Chocolate Cream Pie

Ground red pepper adds a subtle but distinct kick to the pie, while instant espresso powder intensifies the flavor. Omit either or both if you prefer a standard chocolate cream pie.

View Recipe: Mexican Chocolate Cream Pie

Chai Cream Pie Recipe

Photo: John Autry

Chai Cream Pie

Spoon the filling into the crust, and place plastic wrap directly onto custard to prevent a film from forming on top.

View Recipe: Chai Cream Pie

Coconut Cream Pie with Pineapple Recipe

Photo: Randy Mayor

Coconut Cream Pie with Pineapple

Pineapple adds a tropical twist to this pie. Dish it up for a sweet summer treat.

View Recipe: Coconut Cream Pie with Pineapple

Peanut Butter Pie Recipe

Photo: Lee Harrelson

Peanut Butter Pie

Mary Frances Noveh from River Ridge, Louisiana, sent us this dessert recipe, which first appeared in December 2001. She noted it was like a "peanut butter and chocolate candy bar." We loved the results, and since it makes two pies, you can share one with a friend and keep the other for yourself. Several tasters in our Test Kitchens enjoy serving this pie frozen.

View Recipe: Peanut Butter Pie

Chocolate-Cream Pie Recipe

Photo: Becky Luigart-Stayner

Chocolate-Cream Pie

This lightened version of classic chocolate cream pie features a smooth, rich chocolate filling and a creamy topping, but has only 8 grams of fat per serving.

View Recipe: Chocolate Cream Pie

Banana Cream Pie Recipe

Banana Cream Pie

This pie is a classic. Add it to your dessert repertoire and you (and your guests) won't be sorry.

View Recipe: Banana Cream Pie

Boston Cream Pie Recipe

Photo: John Kernick

Boston Cream Pie

Our version boozes up the chocolate glaze with a bit of Cointreau (orange-flavored liqueur), but feel free to omit it.

View Recipe: Boston Cream Pie

Frozen Peanut Butter Pie Recipe

Photo: Randy Mayor

Frozen Peanut Butter Pie

Lightly coat hands with cooking spray to press the slightly sticky crust into the pie plate. The filling may be thin after mixing, but will harden in the freezer.

View Recipe: Frozen Peanut Butter Pie

Chocolate-Berry Cream Pie Recipe

Photo: Jan Smith

Chocolate-Berry Cream Pie

This can be prepared a day in advance, but wait to spread the topping until you're ready to serve.

View Recipe: Chocolate-Berry Cream Pie

Café con Leche Cream Pie Recipe

Photo: Karry Hosford

Café con Leche Cream Pie

Brew triple-strength coffee for the best flavor. The combination of sweetened condensed milk and cream cheese will cut any bitterness.

View Recipe: Café con Leche Cream Pie

Graham Cracker Pie Recipe

Photo: Randy Mayor

Graham Cracker Pie

Pair with fresh seasonal berries for a light and delicious dessert that won't leave you feeling like you've overindulged.

View Recipe: Graham Cracker Pie

Double-Chocolate Cream Pie Recipe

Double-Chocolate Cream Pie

You can use the cookie crust from Peanut Butter-Banana Pie if you don't want to make this homemade pastry crust. Grate the chocolate with a handheld grater or zester, or use the smallest holes on your box grater.

View Recipe: Double-Chocolate Cream Pie

Black Bottom Banana-Cream Pie Recipe

Photo: Becky Luigart-Stayner

Black Bottom Banana-Cream Pie

Make the ultimate cream pie by adding a chocolate layer to the creamy banana pie filling and topping with chocolate curls.

View Recipe: Black Bottom Banana-Cream Pie

Lemon Meringue Pie Recipe

Photo: John Autry

Lemon Meringue Pie

This pie is so good that you'll want to eat it right away, and that's a good idea--the delicate meringue will start to collapse after about a day.

View Recipe: Lemon Meringue Pie

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