When it comes to pies, fruit varieties usually come to mind. But not everyone loves produce for dessert. Fear not, fruit-free pies are also decadent and delicious, especially for those who like peanuts, chocolate, and other luxurious flavors. Instead of writing off the after-dinner treats that come served in a crust, check out these decadent cream pies to satisfy your sweet tooth.
1. Peanut Butter Pie
If any dessert is going to teach you to like pie, it’s this peanut butter version from Sally’s Baking Addiction. Berry-filled desserts have nothing on this one. Best of all, the only time you’ll need the oven is for the crust, and it’ll bake for 9 to 10 minutes. If you don’t think you like pie, sink your teeth into this rich and decadent dessert. We promise you’ll change your mind.
- 20 peanut butter-filled sandwich cookies
- 5 tablespoons unsalted butter, melted
- ¾ cup heavy cream
- 6 ounces semi-sweet chocolate, coarsely chopped
Peanut butter filling
- ¾ cup heavy cream
- 8 ounce block cream cheese, softened to room temperature
- 1½ cups creamy peanut butter
- ¾ cup confectioners’ sugar
- 1 teaspoon pure vanilla extract
- 1 cup candy-coated peanut butter candies, crushed
Directions: Preheat the oven to 350 degrees Fahrenheit. Lightly grease a 9-inch pie plate with butter or nonstick cooking spray. In a food processor, pulse the cookies until finely ground. Add butter and pulse until mixture resembles wet sand. Transfer to pi dish and press into bottom and up sides. Bake for 9 to 10 minutes. Let cool.
To make the ganache, place chopped chocolate in a medium bowl. Heat ¾ cup cream in a small saucepan set over a medium flame. Once simmering, remove from heat and pour over chopped chocolate. Let sit for several minutes, then stir until completely smooth. Let cool.
Using a hand mixer or a stand mixer fitted with a whisk attachment, beat ¾ cup cream until you see medium-stiff peaks. Transfer to a bowl. In same mixer, beat cream cheese, peanut butter, confectioners’ sugar, and vanilla until smooth and fluffy. In three batches, fold in whipped cream until no streaks remain.
Sprinkle half of the candies on top of the cooled crust, then add the peanu butter filling, spreading evenly. Top with ganach, spreading with a spatula to coat. Sprinkle the rest of the candies over ganache. Chill for at least 5 hours. Slice and serve.
2. Chocolate Pudding Pie
Next up is chocolate pudding pie from Rachel Cooks. Put down the boxed pudding mix and pick up the four ingredients you need for this pie filling: sugar, cornstarch, cocoa, and milk. Crunched for time? You can still take a shortcut with a frozen pie crust. You’ll then pour your pudding into the crust and top with whipped cream. This silky dessert will crush all of your chocolate cravings.
- 1 frozen deep dish pie crust
- 1½ cups sugar
- 6 tablespoons cornstarch
- 6 tablespoons cocoa
- 6 cups whole milk
- Whipped cream and chocolate shavings, for garnish
Directions: Prepare the frozen pie crust according to package instructions, then let cool.
Combine sugar, cornstarch, and cocoa in a large saucepan and whisk well. Whisk in milk. Set over medium heat and cook, whisking, until thickened and nearly boiling. Let cool for 3 to 5 minutes, then transfer to prepared crust. Let cool for 1 hour, then cover with plastic wrap, pressing directly against the pudding. Transfer to fridge and chill until cold. Serve topped with whipped cream and chocolate shavings. In
3. Coconut Cream Pie
Another rich after-dinner treat is this coconut cream pie featured on Food Network. Once again you’ll use a store-bought pastry shell, but this time, the holds a creamy coconut filling. Coconut lovers will adore this dessert, which only takes 45 minutes. There’s no reason to visit your corner bakery when this pie can easily be perfected at home.
- 1 (9-inch) pie crust, blind baked
- 2¼ cups whole milk
- ¾ cup sugar, plus ¼ cup for the egg whites
- 3 eggs, separated
- ¼ cup cornstarch
- 1 teaspoon vanilla
- 1 ¾ cups toasted coconut
- 1 tablespoon butter
Directions: Preheat the oven to 400 degrees Fahrenheit. In a saucepan, whisk 2 cups of the milk and ¾ cup sugar together. Place the pan over medium heat and bring the liquid up to a simmer. Whisk the egg yolks together. Temper the hot milk into the egg yolks. Whisk the egg mixture into the hot milk mixture.
In a small bowl, dissolve the cornstarch in the remaining milk, making a slurry. Whisk the slurry into the hot milk mixture. Bring the liquid up to a boil and reduce to a simmer. Cook the mixture, stirring constantly, until the filling is thick, about 4 to 6 minutes. Fold in the vanilla, coconut, and butter. Mix well.
Pour the filling into the prepared pan and cool the pie completely. Using an electric mixer with a whip attachment, whip the egg white to soft peaks. Add the remaining sugar and whip the egg white to stiff peaks. Spread the egg whites over the top of the pie.
Place the pie in the oven for about 3 to 4 minutes, or until the meringue is golden brown.
4. Black Bottom Vanilla Cream Pie
Can’t choose between chocolate and vanilla? This formula from MyRecipes is the ticket. If you buy a prepared crumb crust, you don’t even need to preheat the oven. The only hard part is waiting for the dessert to chill in your refrigerator.
- 1 (9-inch) gingersnap cookie crust
- ¾ cup sugar
- 3 tablespoons cornstarch
- ¼ teaspoon salt
- 2½ cups milk
- 1 large egg
- 2 large egg yolks
- 2 tablespoons unsalted butter
- 2 teaspoons vanilla extract
- 2 ounces semisweet chocolate, finely chopped
- 1 cup heavy cream
- 1 tablespoon confectioners’ sugar
Directions: Prepare crumb crust or use a store-bought crust. Then combine the next six ingredients in a medium saucepan, whisking well to blend. Bring to a boil over medium heat, whisking constantly, for about 8 minutes. Remove from heat and stir in the butter and vanilla.
Place chopped chocolate in a small microwavable bowl. Microwave at medium power for 1 minute. Stir and repeat. Stir and cook the chocolate 30 seconds more if necessary, or until smooth.
Remove 1 cup of custard from saucepan and stir into melted chocolate. Spread chocolate custard evenly in bottom of pie shell. Spoon remaining vanilla custard on top. Cover top of tart with a sheet of wax paper to prevent skin from forming. Chill vanilla cream pie at least 3 hours or overnight.
To serve, whip cream and confectioners’ sugar until stiff. Spoon or decoratively pipe whipped cream on top of tart.
5. Boston Cream Pie
If you’re craving a classic, make this Boston cream pie from Martha Stewart’s Everyday Food. It’s all about the custard, cake, and the chocolate glaze. It’s also easy to make. Once you’ve baked your cake, you’ll slice it in half to fill with the custard. Once closed, add your glaze. You’re sure to impress your guests if you whip up this time-honored dessert, even if it’s not technically a pie.
- 6 tablespoons unsalted butter, plus more for pan
- 1½ cups all-purpose flour, plus more for pan
- 1½ teaspoons baking powder
- ½ teaspoon salt
- ½ cup milk
- 3 large eggs
- 1 cup sugar
- 1 teaspoon vanilla extract
- ½ recipe cooled vanilla or chocolate pudding
- ¼ cup heavy cream
- 4 ounces semisweet chocolate, chopped
Directions: Preheat oven to 350 degrees Fahrenheit. Butter and flour a 9-inch round cake pan. In a small bowl, whisk together flour, baking powder, and salt; set aside. Combine milk and butter in a small saucepan; set over very low heat.
With an electric mixer, beat eggs and sugar on high speed until thick, lightened in color, and mixture holds a trail for several seconds when beater is lifted, 4 to 5 minutes. Gradually whisk in dry ingredients just until incorporated.
Bring milk and butter to a boil. With mixer on low speed, add hot milk mixture to batter; mix just until smooth. Mix in vanilla; transfer batter to prepared pan, and smooth top.
Bake until golden and pulling away from sides of pan, 35 to 40 minutes. Cool cake 10 minutes in pan; remove from pan, and transfer to a rack to cool, right side up.
For easy cleanup, place a piece of waxed paper under rack. With a serrated knife, split cooled cake horizontally. Spread bottom half with vanilla pudding to within ½ inch of edge; gently place top half of cake on pudding layer.
For the glaze, bring cream to a boil in a small saucepan. Remove from heat, and add chocolate; stir until smooth.
Set aside to cool to room temperature and thicken slightly, about 10 minutes. When glaze has thickened, pour over filled cake. Using a small metal spatula, spread glaze to edges of cake, allowing it to drip down sides. Let glaze set, 15 to 20 minutes. Leftover cake can be refrigerated, loosely covered, up to two days.