'cream pies' on Serious Eats

Peaches n' Cream Mousse Pie

Wintertime can wear out its welcome right about now, still months away from the growing season for berries and stone fruit. When I pine for the flavors of warmer months, I turn to frozen fruit to satisfy my cravings. The light, airy peach mousse in this pie utilizes frozen peaches for flavor that's summery, any time of year. More

Raspberry Mousse Pie

This pie recipe calls for frozen raspberries, delivering the flavor of summer, anytime of year. Unlike many other mousse recipes that call for egg whites, this one relies on whipped cream stabilized with gelatin to give the mousse its lift. It's just sweet enough, and feels deliciously light on the tongue, perfectly complimented by the flaky, all-butter crust. More

Cupcake Cream Pie

As the custard sets, it absorbs some of the rich butteriness of the frosting, infusing the entire pie; as a result, the taste is kind of like cream pie meets birthday cake, in a decidedly delicious way. While some might argue that it's gilding the lily, it might interest you to know that this pie also tastes fantastic when paired with ice cream. More

Cakespy: Chocolate Coconut Pudding Pie in a Samoas Cookie Crust

To truly maximize how many Samoas you can stuff into your mouth in one serving, you've simply got to crush them up and form them into a cookie pie crust. Using the same method as making a graham cracker crust, the Samoas cookie crust is the definition of decadence: sticky, crispy, and caramelly, it gets even crazier when you fill it with a rich, creamy chocolate pudding filling studded with extra coconut, and top it off with a billowy cloud of whipped cream. More

Chocolate Pudding Pie in a Samoas Cookie Crust

To truly maximize how many Samoas you can stuff into your mouth in one serving, you've simply got to crush them up and form them into a cookie pie crust. Using the same method as making a graham cracker crust, the Samoas cookie crust is the definition of decadence: sticky, crispy, and caramelly, it gets even crazier when you fill it with a rich, creamy chocolate pudding filling studded with extra coconut, and top it off with a billowy cloud of whipped cream. More

Pie of the Week: Banana Cream Pie

Have you ever watched someone take their first bite of banana cream pie? They taste. Their eyelashes flutter closed. They sigh. They moan. And then, they dive in for more. It's downright risqué. In fact, the only thing better than eating banana cream pie might be making one, knowing that you'll be bringing happiness and pleasure to the world. More

Pie of the Week: Coconut Custard Pie

I wanted a custard that is smooth, eggy, and full of pure coconut flavor from coconut milk, not just an artificial imitation. I wanted sweetened flake coconut, slowly toasted in the oven until the sugar caramelized, whisked into the custard and liberally sprinkled over the top. I wanted real whipped cream, lightly sweetened with confectioners' sugar, and a crust so buttery, crisp and flaky, it could stand up to the filling without getting soggy. This recipe is the real deal. More

Coconut Custard Pie

This is the coconut pie of my dreams. The all-butter crust is blind baked to golden brown perfection, and filled with the creamy, smooth coconut custard just before serving, so the bottom stays perfectly crisp. I like the contrast of the toasted coconut folded into the custard, but if you prefer a smoother filling, toast only what you'll need for sprinkling on the top. More

Little Rock, AR: The Man Who Made 100 Different Pies in One Night

Chris Monroe is a man with an obsession. That obsession is called Hunka Pie, and it's become the premiere pie stand in Little Rock, Arkansas. Usually you'll find anywhere from five to eight different pies on the menu. But a while back Chris came up with an unusual idea: he decided to bake 100 different pies in a single night for sale in a grand pie extravaganza the next day. More

Pie of the Week: Creamsicle Pie

When I think about classic summer treats, the kind that have been vended from the windows of ice cream trucks for generations, the first that comes to mind is the Creamsicle. A Creamsicle, for those unfamiliar, is a bar of vanilla ice cream, coated with flavored frozen ice, and served on a stick (basically, a popsicle with an ice cream center). While Creamsicles come in many flavors, the most iconic is orange. Some team of Madison Avenue geniuses dubbed August 14th (just a few days from now!) National Creamsicle Day, and I've pulled together my own take on this orangey treat for the occasion. More

Creamsicle Pie

This light, creamy pie plays upon the classic ice cream truck favorite. The filling gets its subtle orange flavor from concentrated orange juice, and the creamy, vanilla notes come from the addition of instant pudding and cream cheese. More

Serious Sweets: Bourbon and Brittle Banana Cream Pie

Banana cream pie always brings to mind those revolving fridges at diners, stockpiled with chilled desserts gussied up with from-the-can whipped cream bouffants. I love bananas—and those lit-up iceboxes—but it has never once occurred to me to order banana cream pie. It always looks jiggly and a bit sad, especially next to the buxom double-crust apple pie and the luscious chocolate silk. It was time to give the banana cream pie some help. And yes, bourbon is very much involved. More

Cakespy: Pecan Nesselrode Pie

While this pie—inspired by Count Karl Nesselrode, a Russian diplomat and noted gourmand of the 19th century—is served chilled, don't worry about catching cold: this pie is so rich and decadent, it's to keep you warm during the dull days of January. More

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