Fluffy and light, these confections make the perfect ending to a delightful meal.
April 21, 2011
1 of 15Photo: 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.
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.
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.