• John Autry

  • John Autry

  • Randy Mayor

  • Lee Harrelson

  • Cooking Light

  • John Kernick

  • Randy Mayor

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.

  • 1. Mexican Chocolate Cream Pie

    John Autry

    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.

  • 2. Chai Cream Pie

    John Autry

    Spoon the filling into the crust, and place plastic wrap directly onto custard to prevent a film from forming on top.

  • 3. Coconut Cream Pie with Pineapple

    Randy Mayor

    Pineapple adds a tropical twist to this pie. Dish it up for a sweet summer treat.

  • 4. Peanut Butter Pie

    Lee Harrelson

    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.

  • 5. Banana Cream Pie

    Cooking Light

    This pie is a classic. Add it to your dessert repertoire and you (and your guests) won't be sorry.

  • 6. Boston Cream Pie

    John Kernick

    Our version boozes up the chocolate glaze with a bit of Cointreau (orange-flavored liqueur), but feel free to omit it.

  • 7. Frozen Peanut Butter Pie

    Randy Mayor

    Lightly coat hands with cooking spray to press the slightly sticky crust into the pie plate. The filling may be thin after mixing, but will harden in the freezer.


    See all of the pies and get the recipes at Cooking Light

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