This Easy Lemon Cream Pie, also known as lemon icebox pie, is a lemon twist on the key lime classic. It is a quick, easy, cool, tart, and tangy dessert.
This chocolate cream pie has two types of chocolate in a creamy pudding, topped with whipped cream and chocolate curls!! #chocolatecreampie #chocolate #chocolatepie #creampies #pie
These Homemade Boston Cream Doughnuts are a take on on the popular Boston Cream Pie dessert! Don't be afraid of making homemade doughnuts! It's easier to make doughnuts at home, than you think !
Fluffernutter Pie is a no-bake dessert made with a soft and smooth marshmallow filling topped with creamy peanut butter, all in graham cracker crust. It's another delightful addition to my list of fluffernutter treats!
The perfect pie for caramel lovers - this delicious caramel cream pie has a silky, smooth no-bake filling with a Golden Oreo crust and whipped cream on top.
This Coconut Cream Pie starts with a cookie crust, is filled with the perfect coconut cream, and topped with fresh whipped cream and toasted coconut. It’s any coconut lover’s dream come true! #recipe #pie #dessert #coconut #coconutcreampie
Find favorites from grandma's kitchen.
Two varieties of decadent chocolate combined with heavenly cream transformed into a rich & creamy chocolate sinfully delicious cream pie.
Take an adventure, to Italy with our amazing Italian Cream Stuffed Cannoncini. It's a masterpiece that combines the art of pastry making with the rich tradition of Italian desserts. Each cannoncino is a symphony of textures; a flaky puff pastry shell filled with velvety smooth custard cream infused with the delightful flavor of vanilla. As you savor each bite it's not about enjoying a dessert; it's about immersing yourself in an experience that transports you to the streets of Italy, where cozy cafes line cobblestone streets and the sweet scent of freshly baked treats fills the air. Whether it's for an occasion or simply to indulge these cannoncini promise to bring an air of sophistication and simplicity to you and your guests capturing the very essence of the sweet life, in Italy.
From the light vanilla cake to the pastry cream to the chocolate ganache, these Boston cream whoopie pies have every element of a traditional boston cream pie!
This “Better Than Sex Pie” is full of rich, decadent flavors like chocolate, peanut butter, and more chocolate. I don’t know if it’s better than sex, but I know it’s a stinkin' delicious dessert!
Discover the sweet and indulgent world of a Divine Chocolate Cream Pie. A chocolate lover's dream come true, with a rich chocolate filling, silky whipped topping, and a ready-made pie crust. Not even Village Inn or Baker's Square can beat this homemade treat.
These mini cream pies are perfect for entertaining!
This sugar cream pie reminds me a bit of creme brulee. The filling is custard-like, and when topped with a sprinkle of cinnamon it's irresistable!
Boston Cream Pie Croissants allow you to enjoy Boston cream pie as finger food. Store bought croissants are filled with vanilla custard then topped with chocolate ganache and chopped pecans. They are easier to make than you might think!
Rich and dark as the muddy Mississippi itself, this Mississippi Mud Pie recipe is any chocolate lover's dream dessert with an Oreo cookie crust, a fudgy brownie-like base, chocolate mousse and chocolate whipped cream with Oreo crumbles sprinkled on top! It's decadent and over-the-top in the best possible way!
You've been pied! Here's '21 Recipes of Dreamy Cream Pies To Go Ga-Ga Over' for any occasion! Who doesn't love a good old-fashioned cream pie?
The old-fashioned custard-style sugar cream pie is buttery, so velvety, and literally melts in your mouth! It's quick and easy to put together!
These oatmeal cream pie cookies are incredibly chewy with a hint of cinnamon, brown sugar and vanilla. The filling is deliciously creamy and not too sweet either. They're the homemade version of the classic Lil' Debbie cookies, but so much better!
If you love coffee, you're going to love this! This Coffee Custard pie has a creamy, smooth coffee filling encased within a decadent chocolate pastry crust. Garnish it with whipped cream and cocoa powder, or serve as is for a bold and delicious pie option.
This coconut cream pie recipe that is an easy no bake pie w/ coconut instant pudding, cool whip (or whipped cream) & a homemade pie crust.
Sweet coconut surrounded by a delicious creamy custard and topped with homemade whipped cream.
How to make Italian Pastry Cream (Crema Pasticcera) from scratch in only 10 minutes. This smooth and creamy vanilla pastry cream can be used for so many delicious desserts from Italian doughnuts, pastries, cakes or tarts, the list is endless!
Sweet coconut surrounded by a delicious creamy custard and topped with homemade whipped cream.
The world's best banana cream pie with a peanut butter cookie crust and a homemade whipped cream topping. This easy banana cream pie recipe is made without boxed pudding and is delicious topped with chocolate curls, toasted coconut, and anything else your heart desires. The perfect dessert for the holidays!
This delicious Banana Custard recipe can be used to fill cupcakes, cakes, pies and tarts. You can use it to make banana pudding, or even just eat by the spoonful. It’s easy to make and delicious
LOVE Boston cream pie? Then, these cream puffs are for YOU!!!! Insane!!!! You'll be needing..... Vanilla Pudding Pot Piping Bag Cream Puffs In a pot bring the following to a boil: 1 stick butter 1 cup water Add: 1 tsp vanilla 1c flour Stir constantly until it leaves the side of the pot and forms a ball. Remove and cool. Beat in 4 eggs, one at a time until smooth. Drop by T. onto parchment lined cookie sheets and bake at 400 degrees for about 35-40 minutes. LET COOL. Slice in half and pipe or scoop in the filling. Pour
I mentioned in a post I wrote last November that I wasn't a very big fan of coconut when I was a kid. As it turns out, it wasn't the taste I didn't like...it was all about the texture. I think the first time I began to realize I was missing out on something was when I had a sip of a virgin piña colada on a post high school trip. I couldn't believe the taste. Since then, I have learned to enjoy the texture of coconut...within reason, of course. I am still revolted by those chocolate coated wads of moist, sweetened coconut that masquerade as other chocolate coated candies...truffles, caramels, nougat, praline, etc. To this day if I get the coconut-filled chocolate in the box, it goes straight into the trash after the first nibble. The recipe that I'm posting today is my idea of the perfect coconut dessert: a fluffy Bavarian Cream Tart. Because the pastry cream base is made partially of coconut milk, the flavor of the coconut is prominent. And unlike many cream or custard style coconut pies, the shredded coconut isn't folded into the pie filling (which—in my opinion—ruins a nice creamy filling). Instead, the coconut is toasted until it is golden and crisp. It is then sprinkled in a thick layer over the surface of the tart where it provides an understated and pleasant textural contrast as well as more coconut flavor. Although I have called my tart a Bavarian Cream Tart, in reality it is a bit of a hybrid. For those who are unfamiliar with it, a Bavarian Cream is made by folding whipped cream into a base that has been stabilized with gelatin. Classically, the base is comprised of flavored crème anglaise, a fruit purée or a combination of the two. I wrote at length about Bavarian Cream a couple of years ago when I posted a recipe for a Strawberry-Rhubarb Bavarian. In that post I discussed the fact that many Bavarian Creams have an unpleasant, rubber ball-like texture due to the large quantity of gelatin required to help them hold their shape when they are turned out of a mold or sliced. I was able to use less gelatin in the Strawberry-Rhubarb Bavarian by serving it in the dish it was made in rather than turning it out. But since a pie or tart has to hold up well enough to be sliced, it was necessary to find another way to make it possible to reduce the quantity of gelatin in my tart. In the end I was inspired by a recipe in Richard Sax's Cookbook Classic Home Desserts. His recipe for Coconut Cream Pie is a cross between a traditional cream pie (a crust filled with flavored pastry cream) and a traditional Bavarian Cream Pie (a crust filled with Bavarian cream). Instead of crème anglaise, Sax used a thinner than usual, gelatin-stabilized pastry cream as the base of his Bavarian filling. Because pastry cream is thicker than crème anglaise, the Bavarian needs less gelatin to achieve a good set. Beyond that, the more substantial pastry cream produces a filling with a bit more heft than the typical, somewhat foamy, Bavarian Cream and at the same time is lighter than an all pastry cream pie (which are sometimes a bit stodgy). The resulting pie has the best qualities of a Bavarian cream pie and a traditional cream pie. Creamy... tremble-y.... fluffy.... Perfect. Coconut Bavarian Cream Tart 1 1/2 c. shredded, sweetened coconut (4 1/2 oz.) 5 oz. graham crackers (1 1/4 c. crumbs/10 full cracker sheets) 2 T. sugar 5 T. butter, melted 1/4 c. cold milk 1 1/2 t. powdered gelatin (2/3 of a quarter ounce packet) 3/4 c. heavy whipping cream 1/2 c. sugar, divided 3 T. cornstarch (27 grams/1 oz.) 4 egg yolks 1 small can (5.46 oz./2/3 c.) unsweetened coconut milk—not low-fat! 1 1/3 c. whole milk 1 t. vanilla extract Spread the coconut on a baking sheet and toast in a 350° oven, stirring frequently, until light golden brown—7 to 15 minutes. Set aside to cool. Place the graham crackers and sugar in the food processor and process until finely ground. Add 1/2 cup of the cooled toasted coconut (reserving the remaining cup for the top of the pie) and pulse in. Transfer to a bowl and stir in the butter until thoroughly combined. Press the crumbs evenly over the bottom and up the sides of a lightly oiled (or sprayed) 9-inch removable bottom tart pan (or a 9-inch pie plate). Chill until ready to use. (If you prefer, you may bake the crust in a 350° oven for 8 to 10 minutes. This will produce a harder/crunchier crust. Cool and chill.) Place 1/4 c. milk in a large bowl and sprinkle the gelatin over. Set aside until the gelatin has softened—no discernible dry granules should remain. It will take about 5 minutes for the gelatin to bloom, or soften. Whip the cream until it is thickened and mounding softly. It will probably look too soft. Chill until ready to use. Combine half of the sugar with the cornstarch. Place the egg yolks in a medium-sized bowl. Whisk briefly. Add the sugar-cornstarch mixture and whisk until thick and smooth. Place the coconut milk and the remaining 1 1/3 c. of whole milk in a medium saucepan along with the remaining sugar. Bring to a boil over high heat. When the milk comes to a boil, whisk some of the hot milk into the egg mixture to temper and thin. Return the milk to the heat and bring back to the boil. Reduce the heat to medium and add the tempered egg yolks to the boiling milk, whisking constantly. The pastry cream will thicken almost immediately. Continue to cook and whisk until large bubbles regularly break the surface in the center of the pan—this will take about a minute. Remove from the heat and scrape into the bowl with the bloomed gelatin. Stir until well combined and the gelatin is completely melted (which should occur upon contact with the hot pastry cream). Whisk in the vanilla. After stirring over an ice bath... The very softly whipped cream...ready to whisk in... In the graham cracker & toasted coconut crust....ready to be topped with more toasted coconut... Place the bowl of custard in an ice bath (a larger bowl filled with ice and water) and stir with a rubber spatula until completely chilled and beginning to thicken. Remove the bowl from the ice. Scrape the already softly whipped cream onto the pastry cream base and whisk in (using a folding, rather than a circular motion). Finish folding with one or two strokes of a rubber spatula. Scrape the mixture into the chilled crust. Scatter the remaining cup of toasted coconut over all. Chill until set (at least 4 hours, preferably longer). This dessert is best eaten within 24 hours. Printable Recipe
This frozen, no-bake Cold Brew Coffee Pie is PHENOMENAL. Creamy, smooth and packed with coffee flavor, it's perfect for a hot day and for any coffee fanatic!
Reminiscent of the classic French pastry, this Eclair Pie is a beautiful yet deliciously uncomplicated dessert. It starts off with a crisp pâte sablée pastry shell, filled with a stunning vanilla pastry cream, and it's finished off with a dark chocolate ganache top. The decorative design is totally optional but pretty simple to achieve.
This Banana Cream Pie is made entirely from scratch with a homemade pie crust, creamy vanilla filling, and layers of sliced bananas in every bite. Infused with brown butter for a classic dessert that will make you swoon!
The perfect pie for caramel lovers - this delicious caramel cream pie has a silky, smooth no-bake filling with a Golden Oreo crust and whipped cream on top.
