Cream pies can be pretty much anything you want them to be: fruity, chocolaty, or even tropical.
Many people assume that cream pies are difficult to make—probably because their composition doesn’t appear to be as straightforward as that of fruit pies. However, this is not the case at all. Cream pies are simply comprised of a base—usually chocolate, vanilla, or cream cheese—and additional flavors and textures are then infused into this foundation to create unique and spectacular tastes.
On a more technical note, another great thing about cream pies is that many of them don’t require as much baking as other pie varieties (though the crust will need to be baked and the cream will need to be heated over a stove). This makes these pies great for the summertime, when the last thing you want to do is crank up the oven in the heat of the afternoon. Just be sure to prebake the pie shell in the cooler, earlier hours of the day.
Banana Coconut Pecan Delight
In my previous book, I shared a version of this recipe called Mom’s Banana Coconut Delight Pie. As I said then, I love sinking my teeth into this dessert because it brings back such happy childhood memories of time spent with my mom. While the original version of this pie is scrumptious, unfortunately it’s also somewhat difficult to make. I wanted to find a way to enjoy this comforting taste without the intensive labor. This modified, less complicated version utilizes a vanilla cream rather than a cream cheese base, so the flavors here are lighter and less complex, reminiscent of a tasty tropical drink.
Makes one deep-dish 10-inch pie, 6 to 8 slices
Level: Moderate
Crust
Vanilla Cream Filling
½ cup sugar
¼ teaspoon salt
⅓ cup unbleached all-purpose flour
1⅓ cups whole milk
¾ cup water
3 egg yolks, beaten
½ vanilla bean, halved lengthwise, seeds scraped out with the point of a sharp knife and reserved (or, alternatively, ¼ teaspoon pure vanilla extract)
1 ripe banana, thinly sliced
½ cup sugar
¼ teaspoon salt
⅓ cup unbleached all-purpose flour
1⅓ cups whole milk
¾ cup water
¼ cup cream of coconut (I like Coco López, found in the mixed drinks section of most grocery stores)
3 egg yolks, beaten
½ vanilla bean, halved lengthwise, seeds scraped out with the point of a sharp knife and reserved (or, alternatively, 1 teaspoon pure vanilla extract)
½ teaspoon coconut extract
½ cup sweetened shredded coconut
1 cup pecans, chopped into small pieces
To prepare the vanilla cream filling, in a medium saucepan off of the heat, whisk together the sugar, salt, and flour. Add the milk and water to the whisked dry ingredients and heat the mixture over medium heat, constantly whisking and scraping the sides of the pan. Monitor the mixture carefully; when it begins to simmer and becomes thick and bubbly, after about 4 minutes, let it cook for 1 more minute. You’ll know it’s finished when the cream thickens to the point where it coats the back of a spoon. Add 2 tablespoons of the heated mixture to the egg yolks and mix them together well. Whisk the egg yolks into the cream in the saucepan and let the cream simmer for 2 minutes, stirring and scraping the sides constantly to prevent burning. Add the vanilla seeds (discard the pod) or vanilla extract and whisk into the cream.
Distribute the bananas evenly across the bottom of the pie shell. Pour the vanilla filling over the sliced bananas. Allow the pie to cool in the refrigerator for at least 30 minutes before preparing the coconut cream filling.
To prepare the coconut cream filling, in a medium saucepan off of the heat, whisk together the sugar, salt, and flour. Whisk in the milk, water, and cream of coconut. Once the ingredients are thoroughly combined, place the saucepan over medium heat. Continue mixing and scraping the sides of the pan as the mixture heats. Once it begins to simmer and the cream thickens to the point where when a spoon is inserted into the mixture, the cream coats the spoon when removed, stir 2 tablespoons of the heated mixture into the egg yolks. Then whisk the egg yolks into the cream mixture, and let it simmer for 2 minutes, stirring constantly. Stir in the vanilla seeds (discard the pod) or vanilla extract and the coconut extract. Add the coconut, mixing until it is evenly incorporated. Pour the coconut cream filling into the pie shell, over the banana cream. Refrigerate the pie for at least 2 hours.
While the pie is chilling, preheat the oven to 350°F. Place the pecans on a baking sheet and bake them for about 5 minutes, or until they are lightly toasted. Remove the pecans from the oven and set them aside until you are ready to garnish the pie.
Once the pie has cooled, fold the toasted pecans into 1 cup of the whipped cream. Using an offset spatula, evenly spread the pecan whipped cream across the top of the pie. To serve, garnish the top of the pie with the remaining 1 cup of whipped cream.
Banana Coconut Pecan Delight should be served cold. It can be stored in the refrigerator for up to 2 days.
My dear friend Gina is the inspiration behind this recipe. Her family’s go- to dessert is a blueberry cream pie so, with them in mind, I began experimenting with my own version. This vanilla cream filling topped with fresh homemade blueberry sauce is a straightforward but delectable treat. Be sure to use the freshest blueberries possible for a truly exceptional pie.
Makes one 9-inch pie, 6 to 8 slices
Level: Moderate
Crust
Vanilla Cream Filling
½ cup sugar
¼ teaspoon salt
⅓ cup unbleached all-purpose flour
1⅓ cups whole milk
¾ cup water
3 egg yolks, beaten
1 vanilla bean, halved lengthwise, seeds scraped out with the tip of a sharp knife and reserved (or, alternatively, 2 teaspoons pure vanilla extract)
Blueberry Sauce
5 cups fresh blueberries, rinsed and dried
⅔ cup sugar
2 tablespoons cornstarch
To prepare the vanilla cream filling, in a medium saucepan off of the heat, whisk together the sugar, salt, and flour. Add the milk and water to the whisked dry ingredients and heat the mixture over medium heat, constantly whisking and scraping the sides of the pan. Monitor the mixture carefully; when it begins to simmer and becomes thick and bubbly after about 4 minutes, let it cook for 1 minute more. You’ll know it’s finished when the cream thickens to the point where it coats the back of a spoon. Add 2 tablespoons of the heated mixture to the egg yolks and mix them together well. Whisk the egg yolks into the cream in the saucepan and let the cream simmer for 2 minutes, stirring and scraping the sides constantly to prevent burning. Add the vanilla seeds (discard the pod) or vanilla extract and whisk to combine. Pour the vanilla cream into the prebaked piecrust and allow it to cool in the refrigerator for at least 2 hours.
To prepare the blueberry sauce, in a medium saucepan over high heat, boil 2 cups of the blueberries for 4 minutes. Remove the saucepan from the heat and discard the blueberry pulp by pushing the cooked blueberries through a small-hole strainer. Discard the solids and pour the remaining blueberry juice into a heat-resistant measuring cup to ensure you have 1 cup of juice. If you have less than 1 cup of blueberry juice, add water to the juice until you have 1 cup.
Pour the blueberry juice back into the saucepan and cook over high heat. Add the sugar and cornstarch. Boil the juice for 4 minutes, remove it from the heat, and let it cool for at least 15 minutes. Once cooled, stir the remaining 3 cups of blueberries into the sauce.
Once both the blueberry sauce and the vanilla cream in the pie shell have cooled, spoon the blueberry sauce over the vanilla cream and place the pie in the refrigerator until you are ready to serve.
Blueberry Cream Pie should be served cold. It can be stored in the refrigerator for up to 2 days.
Chocolate and vanilla lovers are always well taken care of in the dessert arena. But what about those butterscotch aficionados who are overlooked all too often? Well, this recipe is for you! This delectable pie consists of a creamy butterscotch filling layered over butterscotch morsels and topped off with homemade whipped cream. Prepare ahead: Butterscotch Cream Pie should be made at least five hours prior to serving since it will need time to set.
Makes one 9-inch pie, 6 to 8 slices
Level: Moderate
Crust
Filling
⅓ cup plus 1 tablespoon unbleached all-purpose flour
1 cup firmly packed dark brown sugar
¼ teaspoon salt
2 cups whole milk
½ cup heavy cream
3 egg yolks, beaten
1 vanilla bean, halved lengthwise, seeds scraped out with the point of a sharp knife and reserved (or, alternatively, 2 teaspoons pure vanilla extract)
2½ tablespoons unsalted butter
½ cup butterscotch chips
Garnish
¼ cup butterscotch chips
To prepare the filling, in a medium saucepan off of the heat, whisk together all of the flour, the brown sugar, and the salt. Whisk in the milk and heavy cream. Place the saucepan over medium heat and cook, whisking constantly, for 4 to 5 minutes, or until the cream thickens. Once the cream has thickened enough to coat the back of a spoon, remove ¼ cup of the cream mixture and whisk it into the egg yolks. Pour the egg yolk mixture back in the saucepan and reduce the heat to low. If you are using vanilla seeds, add the seeds (discard the pod) and the butter and continue to whisk for another 2 minutes over low heat. Remove the saucepan from the stovetop. If you are using vanilla extract, whisk it in once the saucepan has been removed from the heat.
Sprinkle the butterscotch chips evenly across the bottom of the pie shell. Pour the cream over the chips. Place the pie in the refrigerator and allow it to cool for at least 5 hours and for as long as overnight. When ready to serve, remove the pie from the refrigerator and evenly distribute the whipped cream across the top. If you choose, use a pastry bag to pipe the whipped cream or an offset spatula to create a more finished look. Sprinkle the butterscotch chips on top of the whipped cream.
Butterscotch Cream Pie can be stored in the refrigerator for up to 2 days.
Chocolate Silk Pie was developed based on my desire to up the ante and create the chocolate pie to beat all chocolate pies. This rich and oh-so-easy pie is encased in an Oreo crust to maximize its chocolate quotient, but you can also use a prebaked
Traditional Pastry Piecrust crust if you prefer to be a little more sparing with chocolate. Be sure to use pasteurized eggs since this pie is not baked. Finally, please note that Chocolate Silk Pie needs at least three hours to chill prior to serving, so plan accordingly.
Makes one 9-inch pie, 6 to 8 slices
Level: Easy
Crust
Filling
3 ounces unsweetened chocolate
12 tablespoons (1½ sticks) salted butter, softened
2¼ cups sugar
1 vanilla bean, halved lengthwise, seeds scraped out with the point of a sharp knife and reserved (or, alternatively, 2 teaspoons pure vanilla extract)
Garnish
⅛ cup chocolate shavings
⅛ cup cocoa powder
To prepare the chocolate filling, in a double boiler over medium-high heat, melt the unsweetened chocolate until it is smooth. Allow the chocolate to cool.
Using an electric mixer set on medium speed, use a paddle attachment to cream the butter for about 3 minutes, or until it becomes light and fluffy. Gradually add the sugar, mixing between each addition. Cream the butter and sugar together for about 4 minutes, or until you achieve a light color. Add the cooled chocolate. Add the vanilla seeds (discard the pod) or vanilla extract and continue mixing until all of the ingredients are well combined. Add the eggs, 1 at a time, mixing for about 1 minute in between each egg. Be sure to scrape the sides of the bowl on occasion to ensure that all ingredients are incorporated. Once both eggs have been added and beaten for at least 1 minute each, scoop the chocolate mixture into the Oreo crust.
Place the pie in the refrigerator for at least 3 hours before serving. When ready to serve, remove the pie from the refrigerator and evenly distribute the whipped cream across the top. If you choose, use a pastry bag to pipe the whipped cream or an offset spatula to create a more finished look. Sprinkle the chocolate shavings and dust the cocoa powder on top of the whipped cream.
Chocolate Silk Pie can be stored in the refrigerator for up to 2 days.
Why Should I Use Pasteurized Eggs?Whenever you are making an uncooked pie (or anything else, for that matter) that utilizes raw eggs, it’s extremely important that they be pasteurized. Through the application of controlled heat, the pasteurization process gets rid of any harmful microorganisms (specifically salmonella, in the case of eggs) that may be present. Not all eggs are pasteurized, so be sure to check the egg carton before purchasing.
Graham Cracker Cream Fluff Pie
S’mores, anyone? This pie incorporates layers of chocolate, marshmallow, and graham cracker, all encased in a sweet graham cracker shell. Though most of us associate s’mores with summer nights around the campfire, I like to serve this pie in the winter. Its warm gooeyness is the perfect antidote to a dark, wintery night and provides a nice taste of the summertime to help get you through the more frigid months.
Makes one 9-inch pie, 6 to 8 slices
Level: Moderate
Crust
Vanilla Cream Filling
½ cup sugar
¼ teaspoon salt
⅓ cup unbleached all-purpose flour
1⅓ cups whole milk
¾ cup water
3 egg yolks, beaten
1 vanilla bean, halved lengthwise, seeds scraped out with the point of a sharp knife and reserved (or, alternatively, 2 teaspoons pure vanilla extract)
Chocolate Graham Cracker Filling
5 graham cracker squares, crumbled
½ cup semisweet chocolate chips
½ cup mini marshmallows
5 graham cracker squares, crumbled
¼ cup Hot Fudge Sauce
To prepare the vanilla cream filling, in a medium saucepan off of the heat, whisk together the sugar, salt, and flour. Add the milk and water to the whisked dry ingredients and heat the mixture over medium heat, constantly whisking and scraping the sides of the pan. Monitor the mixture carefully; when it begins to simmer and becomes thick and bubbly, after about 4 minutes, let it cook for 1 more minute. You’ll know it’s finished when the cream thickens to the point where it coats the back of a spoon. Add 2 tablespoons of the heated mixture to the egg yolks and mix them together well. Whisk the egg yolks into the cream in the saucepan and let the cream simmer for 2 minutes, stirring and scraping the sides constantly to prevent burning. Add the vanilla seeds (discard the pod) or vanilla extract and whisk to combine and set aside.
For the chocolate graham cracker filling, pour the hot fudge sauce evenly across the bottom of the graham cracker shell. Sprinkle the crumbled graham cracker squares evenly over the hot fudge layer. Sprinkle the chocolate chips and mini marshmallows over the graham cracker crumble. Cover the chocolate chip and marshmallow layer with the vanilla cream filling. Place the pie in the refrigerator and allow it to cool for at least 2 hours.
When ready to serve, remove the pie from the refrigerator and add the garnish. Evenly distribute the marshmallow fluff cream across the top. If you choose, use a pastry bag to pipe the marshmallow fluff cream or use an offset spatula to create a more finished look. Sprinkle the graham cracker crumbles over the top of the whipped cream. Drizzle the hot fudge sauce over the top of the pie.
Graham Cracker Cream Fluff Pie should be served cold. It can be stored in the refrigerator for up to 3 days.
This smooth-as-silk custard pie is dripping with a satisfying maple flavor that adds a delectable final note to any meal. There is something very festive about Maple Custard Pie’s rich flavor, so it’s a great way to top off holiday meals. To really exaggerate the maple flavor, I recommend using Grade B pure Vermont maple syrup; however, if you’re unable to procure it, Grade A will suffice. Garnish it with
Maple Whipped Cream to really take it to the next level.
Makes one 9-inch pie, 6 to 8 slices
Level: Easy
Crust
¼ cup heavy cream (to glaze the crimped pie edges)
Filling
4 eggs
⅔ cup sugar
2½ cups whole milk
¾ cup Grade B pure Vermont maple syrup (you can also use Grade A)
2 tablespoons unbleached all-purpose flour
1 teaspoon pure vanilla extract
1 tablespoon unsalted butter, melted
¼ teaspoon salt
Garnish
Preheat the oven to 375°F. Line a baking sheet with parchment paper and set aside.
To prepare the pie shell, on a clean, lightly floured work surface, roll out half the disk of dough with a rolling pin until it forms a 10-inch circle. Wrap the remaining half of the dough tightly in plastic wrap and reserve it in the refrigerator for future use for up to 5 days. Fold the circle in half, place it in a 9-inch pie plate so that the edges of the circle drop over the rim, and unfold the dough to completely cover the pie plate. Using your thumb and index finger, crimp the edges of the pie shell. Brush the edges of the pie shell with heavy cream to create a perfect, golden brown finish. Set the pie shell to the side while you make the filling.
To make the maple custard filling, using an electric mixer set on high speed, beat the eggs. On medium speed, add the sugar and mix. Add the milk, maple syrup, flour, vanilla, melted butter, and salt. Continue mixing until all of the ingredients are evenly combined, scraping the sides of the bowl at least twice. Pour the filling into the pie shell, distributing it evenly.
To bake, place the pie plate on the lined baking sheet and bake it for 45 to 50 minutes, or until the filling is firm in the middle but still soft to the touch. Transfer the pie plate to a wire cooling rack and allow the pie to cool and set for 1 hour before placing the pie in the refrigerator.
When ready to serve, if desired, evenly distribute the Maple Whipped Cream across the top. If you choose, use a pastry bag to pipe the whipped cream or an offset spatula to create a more finished look.
Maple Custard Pie can be stored in the refrigerator for up to 3 days.
Dreamy Nutella Banana Pie
I’m willing to bet that most of us know someone who is nutty for Nutella! Although this rich chocolate-hazelnut spread originated in Italy, over the years it has become an international favorite, available at pretty much any grocery store. When combined with banana and ensconced in a flaky piecrust, this recipe reminds me of a French crepe—simultaneously airy and rich.
Makes one 9-inch pie, 6 to 8 slices
Level: Challenging
Crust
Vanilla Cream Filling
½ cup sugar
¼ teaspoon salt
⅓ cup unbleached all-purpose flour
1⅓ cups whole milk
¾ cup water
3 egg yolks, beaten
1 vanilla bean, halved lengthwise, seeds scraped out with the point of a sharp knife and reserved (or, alternatively, 2 teaspoons pure vanilla extract)
½ cup Nutella
1 banana, thinly sliced
½ cup toasted chopped hazelnuts, cooled
Garnish
¼ cup chocolate shavings
To prepare the vanilla cream filling, in a medium saucepan off of the heat, whisk together the sugar, salt, and flour. Add the milk and water to the whisked dry ingredients and heat the mixture over medium heat, constantly whisking and scraping the sides of the pan. Monitor the mixture carefully; when it begins to simmer and becomes thick and bubbly, after about 4 minutes, let it cook for 1 more minute, or until the cream coats the back of a spoon. Add 2 tablespoons of the heated mixture to the egg yolks and mix them together well. Whisk the egg yolks into the cream in the saucepan and let the cream simmer for 2 minutes, stirring and scraping the sides constantly to prevent burning. Add the vanilla seeds (discard the pod) or vanilla extract and whisk to combine. Allow the filling to cool for at least 15 minutes.
To assemble the pie, in a large bowl, combine 1 cup of the whipped cream with the Nutella. Spread the Nutella mixture evenly on the bottom of the pie shell. Distribute the banana slices evenly across the Nutella layer. Pour the cooled vanilla cream on top of the bananas. In a medium bowl, combine the hazelnuts with 1 cup of the whipped cream. Spread the hazelnut whipped cream over the vanilla cream.
To serve, evenly distribute the final cup of whipped cream across the top of the pie. If you choose, use a pastry bag to pipe the whipped cream or an offset spatula to create a more finished look. Sprinkle the chocolate shavings on top of the whipped cream.
Dreamy Nutella Banana Pie should be refrigerated and served cold. It can be stored in the refrigerator for up to 3 days.
Do you remember the sensation of those quickly melting, sticky orange popsicles dribbling down your chin on hot summer afternoons when you were a kid? I loved that feeling, and I love watching my son, Dakota, have that experience today—cleanup notwithstanding! Happily, this Orange Creamsicle Pie mimics those Popsicle flavors and takes you right back to that childhood feeling … minus the dribble. Be sure to prepare for this pie ahead of time: Although it can chill for serving in as little as five hours, it’s best if refrigerated overnight.
Makes one 9-inch pie, 6 to 8 slices
Level: Moderate
Crust
Filling
3 ounces cream cheese, softened
1½ cups heavy cream
1 14-ounce can sweetened condensed milk
½ cup frozen orange juice concentrate
1½ tablespoons grated orange zest
2 teaspoons orange flavoring
Garnish
Grated orange zest
To prepare the cream filling, using an electric mixer with the whisk attachment on high speed, beat the cream cheese until it is very smooth. Add the cream, condensed
milk, orange juice concentrate, and orange zest. Mix on medium speed for about 3 minutes, or until the cream holds its own shape and all of the ingredients are thoroughly incorporated. Stir in the orange flavoring. Pour the orange filling into the pie shell, spreading it evenly across the bottom. Refrigerate the pie for at least 5 hours before serving.
When ready to serve, remove the pie from the refrigerator and evenly distribute the whipped cream across the top. If you choose, use a pastry bag to pipe the whipped cream or an offset spatula to create a more finished look. Sprinkle the orange zest on top of the whipped cream.
Orange Creamsicle Pie should be served cold; if you want the real Creamsicle experience, place it in the freezer for a few minutes before serving. It can be stored in the refrigerator for up to 3 days.
My son Dakota was so excited when I told him I was working on an Oreo Cream Pie—almost as excited as my husband was. I can’t tell you what a huge smile it put on my face when I saw Dakota’s eyes light up with excitement as he put the first bite of this pie in his mouth. We had his friends sample our new creation a few days later and they had the same reaction. There’s no doubt that kids love Oreo Cream Pie, but be sure to save some for the adults, too!
Makes one 9-inch pie, 6 to 8 slices
Level: Moderate
Crust
Vanilla Cream Filling
½ cup sugar
¼ teaspoon salt
⅓ cup unbleached all-purpose flour
1⅓ cups whole milk
¾ cup water
3 egg yolks, beaten
1 vanilla bean, halved lengthwise, seeds scraped out with the point of a sharp knife and reserved (or, alternatively, 2 teaspoons pure vanilla extract)
Oreo Filling
2 cups coarsly chopped Oreos
2 cups Whipped Cream
½ cup coarsly chopped Oreos
¼ cup Hot Fudge Sauce
To prepare the vanilla cream filling, in a medium saucepan off of the heat, whisk together the sugar, salt, and flour. Add the milk and water to the whisked dry ingredients and heat the mixture over medium heat, constantly whisking and scraping the sides of the pan. Monitor the mixture carefully; when it begins to simmer and becomes thick and bubbly after about 4 minutes, let it cook for 1 minute more. You’ll know it’s finished when the cream thickens to the point where it covers the back of a spoon. Add 2 tablespoons of the heated mixture to the egg yolks and mix them together well. Whisk the egg yolks into the cream in the saucepan and let the cream simmer for 2 minutes, stirring and scraping the sides constantly to prevent burning. Add the vanilla seeds (discard the pod) or vanilla extract and whisk to combine. Pour the vanilla cream into a large bowl, cover it tightly with plastic wrap, and place it in the refrigerator. Allow the vanilla cream to cool for at least 1 hour.
Once the vanilla cream has cooled, fold 1 cup whipped cream into the cooled vanilla cream. Add 2 cups of chopped Oreos, folding them into the cream until well combined.
To prepare the pie, spread ½ cup of the hot fudge sauce across the bottom of the Oreo pie shell. Sprinkle the remaining ½ cup of chopped Oreos evenly across the hot fudge. Spoon the Oreo filling on top of the chopped Oreos. Put the pie in the refrigerator to cool until it is firm, at least 2 hours.
To garnish, spread the 2 cups of whipped cream evenly across the pie. Sprinkle the ½ cup of chopped Oreos over the whipped cream. Using a spoon, drizzle the ¼ cup of hot fudge over the top.
Oreo Cream Pie can be stored in the refrigerator for up to 3 days.
Peanut Butter Banana Fluff Pie
I like to think that if Elvis were to wander into my shop one day, he would approve of this pie. Granted, it is lacking the bacon the King required on his infamous peanut butter–banana sandwiches (and the pie, unlike the sandwich, isn’t fried). Still, I think it fits the bill.
Makes one 9-inch pie, 6 to 8 slices
Level: Moderate
Crust
Vanilla Cream Filling
½ cup sugar
¼ teaspoon salt
⅓ cup unbleached all-purpose flour
1⅓ cups whole milk
¾ cup water
3 egg yolks, beaten
1 vanilla bean, halved lengthwise, seeds scraped out with the point of a sharp knife and reserved (or, alternatively, 2 teaspoons pure vanilla extract)
Peanut Butter Cream Filling
¾ cup heavy cream
4 tablespoons confectioners’ sugar
⅓ cup smooth peanut butter
1 cup thinly sliced bananas
½ cup chopped Reese’s Peanut Butter Cups
To prepare the vanilla cream filling, in a medium saucepan off of the heat, whisk together the sugar, salt, and flour. Add the milk and water to the whisked dry ingredients and heat the mixture over medium heat, constantly whisking and scraping the sides of the pan. Monitor the mixture carefully; when it begins to simmer and becomes thick and bubbly after about 4 minutes, let it cook for 1 minute more. You’ll know it’s finished when the cream thickens to the point where it covers the back of a spoon. Add 2 tablespoons of the heated mixture to the egg yolks and mix them together well. Whisk the egg yolks into the cream in the saucepan and let the cream simmer for 2 minutes, stirring and scraping the sides constantly to prevent burning. Add the vanilla seeds (discard the pod) or vanilla extract and whisk to combine. Take the vanilla cream off of the heat and set it aside while you prepare the peanut butter cream.
To prepare the peanut butter cream, using an electric mixer set on high speed, mix together the heavy cream and confectioners’ sugar until they achieve a thick, whipped cream–like consistency. Fold in the peanut butter until it is evenly incorporated.
To assemble the pie, place the bananas on the bottom of the pie shell. Sprinkle the chopped Reese’s Peanut Butter Cups over the bananas. Spread the peanut butter cream evenly over the bananas and Reese’s Peanut Butter Cups. Pour the vanilla cream over the peanut butter cream, spreading it evenly across. Allow the pie to cool in the refrigerator for at least 2 hours before evenly distributing the Marshmallow Fluff Cream across the top. If you choose, use a pastry bag to pipe the whipped cream or an offset spatula to create a more finished look.
Peanut Butter Banana Fluff Pie can be stored in the refrigerator for up to 3 days.
Pineapple Coconut Custard with Macadamia Nut Pie
I know that the name of this pie is a mouthful, but don’t be fooled! It tastes very light and bright. The pineapple coconut custard will refresh your palate on a warm summer day and the macadamia nuts add just a little bit of crunch to this otherwise creamy pie. Note that this pie should be made at least five hours prior to serving so that it has time to chill. For best results, make it the night before so that the flavors really have time to mingle into one big tropical extravaganza!
Makes one 9-inch pie, 6 to 8 slices
Level: Easy
Crust
¼ cup heavy cream (to glaze the crimped pie edges)
Filling
3 large eggs
1 cup sugar
¼ teaspoon salt
¼ cup unbleached all-purpose flour
1 cup whole milk
1 tablespoon unsalted butter, melted
1 teaspoon pure vanilla extract
3 cups fresh pineapple chunks (about 1 small pineapple, trimmed and cut into ½-inch chunks)
1 cup sweetened shredded coconut
⅓ cup chopped macadamia nuts
Preheat the oven to 350°F. Line a baking sheet with parchment paper and set aside.
To prepare the pie shell, on a clean, lightly floured work surface, roll out half the disk of dough with a rolling pin until it forms a 10-inch circle. Wrap the remaining half of the dough tightly in plastic wrap and reserve it in the refrigerator for future use for up to 5 days. Fold the circle in half, place it in a 9-inch pie plate so that the edges of the circle drop over the rim, and unfold the dough to completely cover the pie plate. Using your thumb and index finger, crimp the edges of the pie shell. Brush the edges of the pie shell with heavy cream to create a perfect, golden brown finish. Set the pie shell to the side while you make the filling.
To prepare the custard filling, using an electric mixer on medium speed, mix together the eggs, sugar, and salt. Add the flour, milk, melted butter, and vanilla and mix until all ingredients are thoroughly incorporated.
To assemble the pie, spread the pineapple chunks evenly across the bottom of the pie shell. Pour the custard filling over the pineapple. Spread the shredded coconut and the macadamia nuts evenly across the top of the custard. Using a dull knife, swirl the coconut and macadamia nuts into the custard until they are incorporated throughout.
To bake, place the pie plate on the lined baking sheet and bake for 50 to 55 minutes, or until the filling is firm in the middle but still soft to the touch. Transfer the pie plate to a wire cooling rack and allow the pie to cool. Once cooled, place the pie in the refrigerator to chill for at least 5 hours before serving.
This pie is best served the next day to allow the flavors to really blend together.
Pineapple Coconut Custard with Macadamia Nut Pie should be served cold. It can be stored in the refrigerator for up to 3 days.
White Chocolate Raspberry Swirl Pie
White chocolate and raspberries are delicious on their own, but put them together and you have a showstopper on your hands. In this decadent pie, fresh raspberry puree is swirled into a smooth, creamy white chocolate filling. The freshness of the raspberries beautifully complements the rich white chocolate. Many people assume that this pie is complicated to make because it looks so elegant, but it’s actually quite simple to create this swirled effect. This pie is made with a traditional piecrust, but try it with a
Graham Cracker Crust to mix things up.
Makes one 9-inch pie, 6 to 8 slices
Level: Moderate
Crust
Raspberry Puree
2 cups fresh raspberries
¼ cup sugar
1 tablespoon fresh lemon juice
White Chocolate Cream Filling
¾ cup plus 2 tablespoons sugar
3½ tablespoons cornstarch
⅛ teaspoon salt
4 large egg yolks
2½ cups whole milk
2 tablespoons unsalted butter
3 ounces white chocolate chips
2 teaspoons pure vanilla extract
½ cup fresh raspberries
¼ cup white chocolate shavings
To make the raspberry puree, in a medium saucepan off of the heat, combine the raspberries, sugar, and lemon juice. Place the saucepan over medium heat and cook, whisking constantly, for 5 to 7 minutes, or until the puree thickens. Remove the puree from the heat and allow it to cool.
Begin making the white chocolate cream filling while the raspberry puree cools. In a medium saucepan off of the heat, whisk together all of the sugar, the cornstarch, and the salt. Whisk in the egg yolks and milk. Place the saucepan over medium heat and cook, whisking nonstop, for 5 to 7 minutes, or until the mixture starts to bubble and thicken. Once the mixture thickens, keeping the saucepan over the heat, add the butter, 1 tablespoon at a time. Add the white chocolate chips, one third at a time, and continue to whisk until the white chocolate is melted and incorporated into the cream. Add the vanilla. Pour the mixture into the prebaked pie shell and allow it to cool for 10 minutes.
After 10 minutes, spoon the raspberry puree into a piping bag and pipe the puree into circles. You will make a small circle in the center of the pie, then progressively larger ones as you move closer to the edge of the pie. Using a butter knife, begin at the center of the pie and drag the knife outward toward the edge. Repeat this every 1 inch or so as you move around the pie, to create a web effect.
Place the pie in the refrigerator to chill and set for at least 2 hours.
To serve, place dollops of whipped cream around the edges of the pie. Place a raspberry on top of each dollop. Sprinkle white chocolate shavings over the top of the pie.
White Chocolate Raspberry Swirl Pie should be served cold. It can be stored in the refrigerator for up to 3 days.
