cream pie

Homemade, soft and chewy, Copycat Little Debbie Oatmeal Cream Pie recipe. This classic childhood treat is chock full of flavor and filled with a delicious creamy center!

Oatmeal Cream Pie

margarine (NOT butter)

brown sugar

sugar

Tbsp molasses

tsp vanilla extract

eggs

flour

salt

tsp baking soda

cinnamon

oats

tsp water

1½ (7 ounces) jars of Marshmallow Fluff

butter flavor Crisco

vanilla

In large bowl, beat margarine, brown sugar, granulated...

In large bowl, beat margarine, brown sugar, granulated sugar, molasses, vanilla and eggs.

Add flour, salt, baking soda and cinnamon. Mix...

Add flour, salt, baking soda and cinnamon. Mix in the oats.

PRO TIP: Use a food processor to process...

PRO TIP: Use a food processor to process the oats into smaller pieces. I usually give it a few pulses (you don't want fine crumbs). 

Drop by ONE tablespoon onto a parchment lined...

Drop by ONE tablespoon onto a parchment lined cookie sheet.

Bake 8-10 minutes in a 350 degree oven,...

Bake 8-10 minutes in a 350 degree oven, until just starting to brown around the edges. DON’T OVERCOOK!

After cookies have cooled, combine hot water with...

After cookies have cooled, combine hot water with salt and mix until salt is dissolved.

In large bowl, beat marshmallow fluff with Crisco,...

In large bowl, beat marshmallow fluff with Crisco, powdered sugar and vanilla. Beat on high until fluffy. Add in salt water and mix until well combined.

Spread filling on one cookie and press second...

Spread filling on one cookie and press second cookie on top. Enjoy!

https://mediavine-res.cloudinary.com/video/upload/qcbhr0vgp4xpojkvvhqz.mp4

A dazzling dessert with bourbon biscuit base, caramel layer, creamy coconut topping and banana toffee

Chocolate coconut banoffee pie

can caramel

dark chocolate

bananas

cocoa powder,

coconut milk

tbsp caster sugar

tbsp plain flour

tbsp cornflour

tbsp Malibu

pot double cream

pack creamed coconut, roughly chopped

bourbonbiscuits

To make the base, gently melt the creamed coconut in a pan, stirring frequently. Meanwhile, whizz the biscuits in a food processor (if you don&rsquo;t have one, bash to the finest crumbs you can). Mix with the melted coconut and a pinch of salt. Press over the base and up the sides of a 22cm round loose-bottomed fluted tin. Chill.

To make the coconut cream, bring the coconut milk to almost a simmer. Meanwhile, whisk together the egg yolks, caster sugar and flours. Pour the hot coconut milk over while whisking continuously. Tip back into the pan and gently heat, stirring constantly, until thickened, smooth and glossy. (At first it will be lumpy, but keep beating and it will become smooth.) Simmer for 2 mins, then take off the heat and stir in the Malibu. Cool with a sheet of cling film laid directly on the surface so a skin doesn&rsquo;t form.

Scrape the caramel into a pan with the chocolate, broken into chunks, and gently melt together. Peel and slice the bananas, then arrange the slices over the base of the pie. Pour over the chocolate caramel and chill again to set &ndash; 1 hr at least, or up to 24 hrs.

When the coconut cream has gone cold, scrape into a bowl with the double cream and beat until just thick enough to hold a peak. Gently spoon into a plastic food bag (easy to transport) and chill until ready to serve.

To serve, snip off the end of the cream bag and pipe all over the pie. Dust with a little cocoa to finish, and eat with any extra coconut cream mixture served in a bowl.

This easy Coconut Cream Pie recipe is completely made from scratch, right down to the easy pie crust and coconut custard filling! It's the perfect Easter dessert or anytime dessert!

Coconut Cream Pie

all purpose flour ((156 grams))

butter

water

coconut milk *

corn starch

coconut extract

vanilla extract

In a medium bowl, stir together the flour, sugar and salt.

Cut in butter with a pastry cutter or fork until you see pea-sized chunks of butter remaining.

Gradually add in cold water, stirring each time until you can press it together.

Form it into a disk, wrap in plastic wrap and refrigerate for at least 2 hours, or freeze for 30 minutes until chilled.

Preheat oven to 425 degrees F.

Roll out to fit a 9" pie plate.

Press into the pie plate and up the sides. Try to get as high up the sides as you can as the pie crust may shrink when it bakes. Trim the edges and crimp or leave as desired. Poke the bottom and the sides with a fork all over to help prevent puffing (or use pie weights if you have them).

Bake for 10-15 minutes until light golden brown. Set aside to cool while you make the filling.

Pie crust:

Combine coconut milk, sugar, eggs, and corn starch in a large saucepan. Whisk thoroughly until combined.

Cook over medium heat, whisking frequently, until very thick. This can take up to 10 or 15 minutes -- be patient! You don't want to increase the heat too much and risk a lumpy filling.

Pour into cooled pie crust and press a piece of parchment paper on to the top. Refrigerate until well chilled, or overnight.

Garnish with whipped cream and toasted coconut as desired and serve.

Filling:

Chocolate, pudding, and pie—the best of all possible worlds! Make the pie filling in the microwave and pour into a pre-baked crust. This make-ahead chocolate pie sets up in a few hours in the fridge, just in time for dessert.

Easy Chocolate Cream Pie

cornstarch

Dutch-processed cocoa powder

milk

(about 3/4 cup) 60 to 70% chocolate baking chips, wafers, or chopped chocolate

unsalted butter

(9-inch) pie crust, prepared and baked,

heavy whipping cream

chocolate (for garnish)

"When I pre-bake my pie crusts I brush with egg whites half way through and that keeps my fillings from making them soggy. My sister choc-o-holic  in law will be loving this pie for Thanksgiving this year!"

"Can you give a modification for stove top creation.  No microwave in my house.\r\nThank you, it looks fabulous."

Make the pudding base: In a medium, microwave-safe bowl, whisk together the sugar, cornstarch, cocoa powder and salt until blended. Stir in 1/2 cup of the milk and whisk until smooth. Whisk in the egg yolks. Gradually stir in the remaining milk.
 

Microwave the pudding: Partially cover the bowl with plastic wrap, a paper towel, or a plate set slightly askew (so steam can escape). Microwave for 3 minutes. Remove from the microwave, take off the plastic, and whisk the pudding to distribute the heat.
Partially cover again and microwave 2 more minutes. Remove and whisk again. The pudding have started thickening.
Continue to microwave in 45-second increments, stirring the pudding between each increment. The pudding is ready when you see the mixture bubbling around the edges and it has thickened enough for the whisk to leave a light trail, or ribbon, through the pudding (it’s ok if it seems a little loose at this point; the pudding will thicken further as it cools). Total cooking time will be 6 to 8 minutes.
 

Add the chocolate, butter and vanilla: Add the chocolate, butter and vanilla to the bowl and stir with a whisk until the chocolate and butter melt and the mixture is smooth.

Fill the pie: Pour the filling into the pie crust. Let cool for 1 hour at room temperature. Transfer to the refrigerator and chill, uncovered, for at least 4 hours or until set. When fully set, the pudding will no longer jiggle when you nudge the pie and a paring knife inserted into the pie should emerge with just a little chocolate on it (not totally gooey).

When ready to serve, make the whipped cream: In the bowl of an electric mixer, stir the cream, sugar, and vanilla together. Beat on medium-high speed until the cream forms soft peaks. Spread the cream over the pie and sprinkle the top with chopped chocolate.

Serve: This pie is best served on the same day that it’s made, or the crust has a tendency to become soggy.

"Easy and delicious!!!  I am good on pie crust (all buttah courtesy of Erin Jeanne McDowell) but loved this filling:  perfect chocolate flavor, not too sweet ... just perfect in my book!"

"Holy cow this was good!!! Key word being WAS!! Once you’ve tasted this, it’s hard to concentrate on anything else! Chocolate is not even my absolute favorite, but if you’re going to have chocolate sometimes (to pacify the chocolate addicts in your life!) make this pie!! Her crust also rocked!! Can’t thank you enough for this great recipe!! XOXOodles"

https://www.simplyrecipes.com/video_src?vid=6096751940001

Believe me when I tell you, this is the best chocolate cream pie recipe you will make! It&#x27;s so perfect for the holiday season and it&#x27;s quick and easy to make. Decadent and creamy, this is the dessert you need to be serving this Thanksgiving!

Chocolate Cream Pie Recipe

Favorite Pie Dough

cocoa powder

table salt

semi-sweet chocolate (chopped fine)

bittersweet chocolate (chopped fine)

heavy cream

confectioners’ sugar (powdered sugar)

Chocolate Flakes or chocolate shavings (optional)

Cook the pie crust per package or recipe directions.

Cut a piece of parchment paper or waxed paper the size of the pie plate, and spray it lightly with nonstick cooking spray.

In a large saucepan, whisk sugar, cornstarch, cocoa, and salt.

Add milk and whisk (scraping the sideuntil fully incorporated.

Set the saucepan over medium to medium-low heat. Cook and whisk continuously 8-10 minutes or until bubbly (over the entire surfacand thickened.

Cook an additional 30 seconds and remove from the heat.

Add chocolate and butter. Whisk until melted and smooth.

Add vanilla and whisk until incorporated.

Pour the filling into the cooled pie crust and cover with the prepared parchment. Lightly press the parchment against the surface of the filling.

Cool the pie on the countertop 45-60 minutes then refrigerate until filling is set and firm, about 3 hours. The pie can be made up to 24 hours ahead, but add the whipped cream not more than 2 hours before serving.

For the Filling:

In a stand mixer fitted with the whisk attachment, whip the cream and powdered sugar on MEDIUM-HIGH 1 minute or until foamy.

Set the speed to HIGH and whisk 1-2 minutes or until still peaks form.

Spread to whipped cream over the pie and serve.

Garnish with chocolate flakes or shavings.

Enjoy!

For the Whipped Cream Topping:

https://content.jwplatform.com/videos/LHfq6FpT.mp4

Believe me when I tell you, this is the best chocolate cream pie recipe you will make! It’s so perfect for the holiday season and it’s quick and easy to make. Decadent and creamy, this is the dessert you need to be serving this Thanksgiving!

Chocolate Cream Pie

This is more of a cherry custard pie than a cherry cream pie, but it's quite delicious. We loved the creamy vanilla custard with the cherry topping. Adding almond extract and a little sugar brightens up the cherry topping making it taste fresher. The custard layer is so delicious, you can try it with different toppings too...

Cherry Cream Pie

pie shell

TOPPING

can(s) cherry pie filling

c sugar

tsp imitation almond extract

FILLING

c corn starch

c milk

Tbsp butter

Tbsp imitation vanilla extract

Whip,

Fluffy No-Bake Strawberry Cream Pie - Homemade strawberry pudding, cream cheese, and whipped cream are combined to create a silky, light and fluffy no-bake strawberry pie recipe that&#039;s perfect for spring and summer.

Fluffy No-Bake Strawberry Cream Pie

graham graham

strawberries

cream cheese (softened)

granulated sugar (+ 3 Tb for the whipped cream)

Place the graham crackers in a large food processor. Pulse into fine crumbs. (If you don’t have a food processor, you can place the graham crackers in a large zip bag and use a rolling pin to smash them into crumbs.)

Add the melted butter, sugar, and salt to the food processor. Pulse again to combine. Once the mixture is smooth, pour it into a 9 inch deep-dish pie pan.

Use your fingers to press the crumb mixture up the sides of the pan, and flat on the bottom. Try to make the crust as even and smooth as possible. Then refrigerate until ready to fill.

For the Crust:

Wash the food processor bowl to reuse. (Or use an electric stand mixer with a whip attachment.) Pour the heavy cream into the food processor and add 3 tablespoons sugar. Turn on high to whip the cream into firm peaks. Scoop the firm whipped cream into a separate bowl. Refrigerate.

Next add the strawberries in syrup, whole milk, sugar, cornstarch and salt to the food processor. Puree until very smooth.

Pour the pudding mixture into a small sauce pan. Heat over medium heat. Stir and simmer for 3-5 minutes to thicken the pudding. It’s ready when it coats a spoon with thin opaque layer that stays separate when you run your finger through it.

Then pour the pudding back into the food processor and add the cream cheese and vanilla extract. Puree until smooth. (Adding the cream cheese later helps to bring down the pudding temperature.)

Place the mixture in the refrigerator for 10-15 minutes to bring the pudding temperature down to room temperature.

Once the pudding has cooled to room temperature, scoop HALF the whipped cream into the pudding mixture and gently fold it in with a spatula. Once the whipped cream is fully combined and the filling is smooth, scoop the mixture into the graham cracker crust. Spread the filling to the sides of the crust.

Scoop the remaining whipped cream on top of the pie filling. Use a spatula to spread it into a visually pleasing mound.

Refrigerate for 4+ hours, before serving.

For the Strawberry Pudding Filling:

Million Dollar Pie lives up to its name with mounds of creamy filling loaded with fruit and nuts -- and the best part? It&#039;s no-bake and a snap to make!

Million Dollar Pie

(9-inch) graham cracker crust

sweetened condensed milk

lemon juice

(8-ounce) can crushed pineapple (well drained)

pineapple tidbits (well-drained)

pecans (chopped)

coconut

(8-ounce) container frozen whipped topping (thawed)

coconut (toasted)

maraschino cherries

In a large bowl, mix together sweetened condensed milk and lemon juice, using a hand-held electric mixer, until it's slightly thickened.&nbsp;

Stir in the crushed pineapple, pineapple tidbits, 3/4 cup pecans and 1 cup coconut until well incorporated.

Fold in 8 ounces of the thawed whipped topping. Pour into prepared crust and smooth evenly. Cover and refrigerate until well chilled, about 4-6 hours.&nbsp;

Before serving, top with remaining 8 ounces of thawed whipped topping, and garnish with 1/4 cup pecans, 2 Tablespoons toasted coconut and&nbsp;Maraschino cherries and serve.

This lemon cream pie chia pudding is quite easy to make and full of creamy lemon flavor! This is a simple and quick no-bake recipe that is naturally vegan, gluten-free, and paleo-friendly. It’s a gut-healthy dessert everyone can enjoy.
&nbsp;
This chia pudding tastes like eating pie filling for dessert, however, it’s quite healthy! I like to enjoy this chia pudding after dinner, but it can also be an easy, gut-healthy breakfast to bring on the go.
There are two layers to this chia pudding. The bottom layer is a vanilla chia pudding with a hint of lemon. The top layer is a cashew-cream mixture, similar to our dairy-free coconut cashew yogurt mixture, that’s loaded with delicious, creamy, lemon flavor.

Lemon Cream Pie Chia Pudding

Cup Chia Seeds

Cup Oat Milk

Lemon

Tablespoons Maple Syrup

Teaspoon Vanilla Extract

Teaspoon Sea Salt

Cup Raw Cashews (soaked

Teaspoon Turmeric (for color)

Mix all the chia pudding layer ingredients in a bowl. Whisk together for about a minute until everything is evenly combined. 

Place the chia pudding mixture in the fridge and let it set for about 3 hours (or overnight).

Ensure you soaked your cashews for 30 minutes in boiling water (or overnight in room temp water), then drain. 

Combine all of the lemon cream pudding ingredients in your blender and blend on high until evenly combined and silky smooth.

Evenly split the chia pudding mixture into three small jars (6-ounce jars are pictured here).

Pour the lemon cream pudding layer on top of the chia pudding layer. 

Place the jars in the fridge to set for 3 hours before eating. 

Top with fresh fruit, if you&#8217;d like, and enjoy! 

I. Made the Lemon Cream Pie Chia Pudding, a lot of work because you have to let one part set overnight then combine the other part and let that set. But when it’s all set and done what a delicious dessert. I will definitely make this again.

Love this dessert.  Thank you. I will be making this again  and again.😁

I made this last night and followed the recipe exactly except that the amount of turmeric seemed high so I cut it by a third. It was still way too much and I had to add more lemon juice and some tofu to tone down the turmeric color and flavor. Next time I will add just a pinch at a time until I get the desired color so that it doesn't taste like golden milk pudding. The flavor of the chia portion was outstanding!

This is the best chia pudding  I've ever  made

Made this lemon chia pudding today. So yummy. I made extra, can I freeze this? Thank you.

I am going to try making it tonight. I see ingredients for Scale 1 however in the description you are sharing it between 3 jars. Is 1 scale enough for 3 jars or I have to scale it to 3?

Chia pudding was delicious. Me nor my guests cared for the cashew pudding part.

Top 22 cream pie recipes from across the web

The most viewed cream pie recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

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Top 22 cream pie recipes from across the web

The most viewed cream pie recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Oatmeal Cream Pie

Chocolate coconut banoffee pie

Coconut Cream Pie

Easy Chocolate Cream Pie

Chocolate Cream Pie Recipe

Cherry Cream Pie

Fluffy No-Bake Strawberry Cream Pie

Million Dollar Pie

Lemon Cream Pie Chia Pudding

Cream Pie

Amish Peanut Butter Cream Pie

Raspberry Cream Pie

~ Satiny Lemon Cream Pie ~

Sugar Cream Pie

Easy Coconut Cream Pie

Coconut Cream Pie Recipe

Gluten-Free Earl Grey Pie

Impossible Pie

Extra Creamy Coconut Cream Pie

Strawberries and Cream Pie

Caramel Cream Pie Recipe

Easy No-Bake Banana Cream Pie

The most viewed cream pie recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine