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.
2 of 15Photo: 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.
3 of 15Photo: 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.
4 of 15Photo: Randy Mayor
Coconut Cream Pie with Pineapple
Pineapple adds a tropical twist to this pie. Dish it up for a sweet summer treat.
5 of 15Photo: 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.
6 of 15Photo: Becky Luigart-Stayner
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.
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Banana Cream Pie
This pie is a classic. Add it to your dessert repertoire and you (and your guests) won't be sorry.
8 of 15Photo: 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.
9 of 15Photo: 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 mi, but will harden in the freezer.
10 of 15Photo: 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.
11 of 15Photo: 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.
12 of 15Photo: 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.
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Double-Chocolate Cream Pie
You can use the cookie crust from 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.
14 of 15Photo: 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.
15 of 15Photo: 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.