9 Best Cream Pie Recipes for a Light-As-Air Dessert

Transport your taste buds to cloud nine with banana, chocolate, and pumpkin cream pies that melt in your mouth and leave you craving more. Cream pies stand apart from other pie varieties with their velvety, rich fillings and fluffy whipped cream topping. They’re light, indulgent, and surprisingly versatile, able to take on a variety of flavors, from tropical coconut to rich chocolate. Whether you’re celebrating a holiday or just in the mood for a decadent treat, these 9 cream pie recipes will make your heart flutter and your taste buds soar.

1. Banana Cream Pie

This classic pie brings comfort in every bite. A Nilla wafer crust, luscious banana filling, and fluffy whipped cream topping create a dessert that tastes like home. It’s a recipe passed down through generations, and for good reason—each bite is pure nostalgia.

Ingredients:

For the crust:

• 200g Nilla wafers or similar plain cookies
• 50g melted butter

For the filling:

• 500ml whole milk
• 150g sugar
• 4 large egg yolks
• 30g cornstarch
• 1 pinch of salt
• 50g unsalted butter
• 5ml vanilla extract
• 2 ripe bananas, sliced

For the topping:

• 250ml heavy cream
• 30g powdered sugar

Instructions:

1. Preheat your oven to 175°C.
2. For the crust: Crush the Nilla wafers into crumbs and mix with melted butter. Press into the bottom of a pie dish and bake for 10 minutes. Let cool.
3. For the filling: In a saucepan, whisk together milk, sugar, egg yolks, cornstarch, and salt. Cook over medium heat until thickened, stirring constantly. Remove from heat and stir in butter and vanilla extract.
4. Assemble the pie: Pour the filling into the cooled crust and layer with sliced bananas.
5. For the topping: Whisk the heavy cream and powdered sugar until stiff peaks form. Spread over the pie and refrigerate for at least 4 hours before serving.

2. Perfect Coconut Cream Pie

Coconut lovers rejoice! This triple-coconut pie has coconut flakes in the crust, filling, and whipped cream topping, creating a dessert that is rich, satisfying, and incredibly creamy. Coconut milk adds an extra layer of flavor to the filling, making it as indulgent as it is delicious.

Ingredients:

For the crust:

• 180g digestive biscuits, crushed
• 50g shredded coconut
• 50g melted butter

For the filling:

• 400ml coconut milk
• 500ml whole milk
• 150g sugar
• 4 large egg yolks
• 30g cornstarch
• 1 pinch of salt
• 50g unsalted butter
• 1 teaspoon vanilla extract
• 50g shredded coconut

For the topping:

• 250ml heavy cream
• 30g powdered sugar
• 50g shredded coconut, toasted

Instructions:

1. Preheat your oven to 175°C.
2. For the crust: Combine the crushed biscuits, shredded coconut, and melted butter. Press into the bottom of a pie dish and bake for 10 minutes. Let cool.
3. For the filling: In a saucepan, whisk together coconut milk, whole milk, sugar, egg yolks, cornstarch, and salt. Cook over medium heat until thickened. Remove from heat and stir in butter, vanilla, and shredded coconut.
4. Pour the filling into the cooled crust and refrigerate for 4 hours.
5. For the topping: Whisk the heavy cream and powdered sugar until stiff peaks form. Spread over the pie and sprinkle with toasted shredded coconut. Refrigerate for an additional hour before serving.

3. Lemon Cream Pie

Tangy and sweet, this lemon cream pie takes things up a notch by using sweetened condensed milk for an ultra-silky filling. The addition of a Biscoff cookie crust adds a delightful crunch and a touch of spice, making this a pie that’s both refreshing and indulgent.

Ingredients:

For the crust:

• 200g Biscoff cookies, crushed
• 50g melted butter

For the filling:

• 400ml sweetened condensed milk
• 250ml fresh lemon juice
• Zest of 2 lemons
• 4 large egg yolks
• 200ml heavy cream

For the topping:

• 250ml heavy cream
• 30g powdered sugar

Instructions:

1. Preheat your oven to 175°C.
2. For the crust: Combine crushed Biscoff cookies and melted butter. Press into a pie dish and bake for 10 minutes. Let cool.
3. For the filling: In a bowl, whisk together sweetened condensed milk, lemon juice, lemon zest, and egg yolks. Pour into the cooled crust and bake for 15 minutes. Let cool, then refrigerate for at least 3 hours.
4. For the topping: Whisk heavy cream and powdered sugar until stiff peaks form. Spread over the pie before serving.

4. Pumpkin Cream Pie

If you’re a fan of pumpkin pie but crave something lighter, this pumpkin cream pie is the perfect alternative. It’s airy and fluffy with a rich, spiced filling. Make it a day ahead to give it time to chill and set for the best texture and flavor.

Ingredients:

For the crust:

• 200g digestive biscuits, crushed
• 50g melted butter

For the filling:

• 425g canned pumpkin puree
• 500ml heavy cream
• 100g sugar
• 4 large egg yolks
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground nutmeg
• 1 pinch of salt

For the topping:

• 250ml heavy cream
• 30g powdered sugar

Instructions:

1. Preheat your oven to 175°C.
2. For the crust: Combine crushed biscuits and melted butter. Press into a pie dish and bake for 10 minutes. Let cool.
3. For the filling: In a bowl, whisk together pumpkin puree, heavy cream, sugar, egg yolks, spices, and salt. Pour the mixture into the crust and bake for 30 minutes. Let cool, then refrigerate for 4 hours.
4. For the topping: Whisk the heavy cream and powdered sugar until stiff peaks form. Spread over the pie before serving.

5. Chocolate Cream Pie

For a chocolate lover’s dream, this chocolate cream pie features a rich, egg yolk-based filling that’s velvety smooth and deeply flavorful. It’s a twist on the classic, with a filling that’s dense and luxurious without being overly sweet.

Ingredients:

For the crust:

• 200g digestive biscuits, crushed
• 50g melted butter

For the filling:

• 500ml whole milk
• 200g dark chocolate, chopped
• 4 large egg yolks
• 30g cornstarch
• 50g sugar
• 1 pinch of salt
• 50g unsalted butter

For the topping:

• 250ml heavy cream
• 30g powdered sugar

Instructions:

1. Preheat your oven to 175°C.
2. For the crust: Combine crushed biscuits and melted butter. Press into a pie dish and bake for 10 minutes. Let cool.
3. For the filling: In a saucepan, heat milk until warm, then add chopped chocolate and stir until melted. In a bowl, whisk together egg yolks, cornstarch, sugar, and salt. Pour the warm milk mixture over the yolks, whisking constantly. Cook the mixture over medium heat until thickened. Remove from heat and stir in butter.
4. Pour the filling into the cooled crust and refrigerate for 4 hours.
5. For the topping: Whisk heavy cream and powdered sugar until stiff peaks form. Spread over the pie before serving.

6. Strawberry Cream Pie

Imagine a strawberry shortcake in the form of a cream pie. With a buttery crust, smooth cream filling, and fresh strawberry topping, this pie brings all the sweetness of summer into one perfect dessert. It’s a showstopper for any occasion.

Ingredients:

For the crust:

• 200g digestive biscuits, crushed
• 50g melted butter

For the filling:

• 500ml heavy cream
• 150g sugar
• 4 large egg yolks
• 1 teaspoon vanilla extract

For the topping:

• 250g fresh strawberries, sliced
• 30g sugar

Instructions:

1. Preheat your oven to 175°C.
2. For the crust: Combine crushed biscuits and melted butter. Press into a pie dish and bake for 10 minutes. Let cool.
3. For the filling: In a bowl, whisk together heavy cream, sugar, egg yolks, and vanilla extract. Pour the mixture into the cooled crust and refrigerate for at least 3 hours.
4. For the topping: Toss the sliced strawberries with sugar and let sit for 10 minutes. Arrange the strawberries on top of the pie before serving.

7. Coconut Rum Cream Pie

A tropical escape in every bite, this coconut rum cream pie is made with a Biscoff cookie crust and a rich, rum-infused coconut custard. Topped with light coconut whipped cream, this pie will transport you to a sunny beach with each heavenly spoonful.

Ingredients:

For the crust:

• 200g Biscoff cookies, crushed
• 50g melted butter

For the filling:

• 400ml coconut milk
• 500ml heavy cream
• 100g sugar
• 4 large egg yolks
• 1 tablespoon rum
• 1 pinch of salt

For the topping:

• 250ml coconut whipped cream

Instructions:

1. Preheat your oven to 175°C.
2. For the crust: Combine crushed Biscoff cookies and melted butter. Press into a pie dish and bake for 10 minutes. Let cool.
3. For the filling: In a saucepan, whisk together coconut milk, heavy cream, sugar, egg yolks, rum, and salt. Cook over medium heat until thickened. Pour the mixture into the cooled crust and refrigerate for 4 hours.
4. For the topping: Spread coconut whipped cream over the pie before serving.

8. Vanilla Cream Pie with Pretzel Crust & Raspberry Whipped Cream Peonies

This stunning springtime cream pie combines the best of both worlds—sweet and salty. The pretzel crust adds a delightful crunch, while the raspberry whipped cream is piped into delicate peony shapes, making this not only delicious but a visual treat as well.

Ingredients:

For the crust:

• 200g pretzels, crushed
• 50g melted butter

For the filling:

• 500ml heavy cream
• 100g sugar
• 4 large egg yolks
• 1 teaspoon vanilla extract

For the topping:

• 250ml raspberry whipped cream

Instructions:

1. Preheat your oven to 175°C.
2. For the crust: Combine crushed pretzels and melted butter. Press into a pie dish and bake for 10 minutes. Let cool.
3. For the filling: In a bowl, whisk together heavy cream, sugar, egg yolks, and vanilla extract. Pour the mixture into the cooled crust and refrigerate for at least 3 hours.
4. For the topping: Whisk the raspberry whipped cream until stiff peaks form. Pipe into peony shapes on top of the pie before serving.

9. Baby Chocolate Strawberry Cream Pie

For a romantic flavor combo, this baby chocolate strawberry cream pie is the perfect choice. Rich chocolate filling pairs beautifully with the sweetness of fresh strawberries, creating a bite-sized treat that’s both decadent and adorable.

Ingredients:

For the crust:

• 200g digestive biscuits, crushed
• 50g melted butter

For the filling:

• 500ml heavy cream
• 150g sugar
• 4 large egg yolks
• 1 teaspoon vanilla extract
• 100g dark chocolate, chopped

For the topping:

• 100g fresh strawberries, sliced

Instructions:

1. Preheat your oven to 175°C.
2. For the crust: Combine crushed biscuits and melted butter. Press into a mini pie dish and bake for 10 minutes. Let cool.
3. For the filling: In a saucepan, heat the heavy cream and sugar until warm. Add chopped chocolate and stir until melted. Whisk the egg yolks and vanilla extract into the mixture and cook over medium heat until thickened.
4. Pour the filling into the cooled crust and refrigerate for 3 hours.
5. Top with fresh strawberries and serve.

Whether you’re craving the creamy sweetness of banana, the rich decadence of chocolate, or the tropical notes of coconut and rum, these cream pies are sure to impress. With their light, fluffy textures and versatile flavors, each pie is a perfect way to end any meal or celebrate a special occasion. So, gather your ingredients, embrace your inner baker, and indulge in these delicious, airy desserts that are guaranteed to bring joy to your taste buds and leave everyone asking for seconds.