A slice of luscious chocolate, lemon, coconut, or fruity cream pie is the perfect ending to a casual summertime meal.
Two-Bite Chocolate Cream Pie
These dreamy little pies are a chocolate-lovers delight. Serve these indulgent treats at your summer gathering, family reunion, or girls’ night in.
- Cooking-oil spray
- About 30 chocolate cookies, such as Nabisco Famous Chocolate Wafers
- 3/4 cup sugar, divided
- 1/2 teaspoon coarse salt
- 2 large eggs (1 separated)
- 1/2 cup chopped bittersweet chocolate
- 1 tablespoon butter
- 2 tablespoons cornstarch
- 5 teaspoons Dutch-processed unsweetened cocoa powder, divided
- 1 cup milk
- 1/2 cup heavy whipping cream
- Preheat oven to 350°. Spray 2 mini-muffin trays (12 muffin cups each) with cooking spray. In a food processor, whirl cookies into fine crumbs. Measure; return 1 1/2 cups crumbs to food processor, along with 1/4 cup plus 2 tbsp. sugar, the salt, and 1 egg white. Pulse to blend evenly.
- Spoon 1 tbsp. crumb mixture into each muffin cup. Press crumbs over bottom and up sides of cups. Bake until set, 15 minutes.
- Put chocolate and butter in a microwave-safe container and heat in 30-second intervals, stirring often, until melted.
- In a small bowl, combine 1/4 cup sugar, the cornstarch, and 4 tsp. cocoa. Pour in a few tbsp. of the milk and whisk into a smooth paste; whisk in remaining milk. Transfer to a small saucepan and cook over medium heat until thickened and large bubbles appear, about 3 minutes.
- Put reserved yolk and remaining egg into a medium bowl. Whisk in about 1/2 cup hot milk mixture. Scrape egg-milk mixture into milk mixture in pan and cook, whisking, until just starting to boil, about 30 seconds. Whisk in melted chocolate and butter.
- Spoon hot filling into chocolate shells. Press plastic wrap over surface of mini pies to prevent a skin from forming. Chill until set, at least 1 hour and up to 2 days.
- Remove pies from trays. Whisk cream with remaining 2 tbsp. sugar into soft peaks. Spoon a dollop of cream onto each mini pie. Dust pies with remaining cocoa.
- Note: Nutritional analysis is per pie.
Use a wine cork or a shot glass to press the crumbs into the tiny muffin cups.
Double Coconut Cream Pie
From the chocolate-coconut crust to the toasted coconut on the top, if you love coconut then this indulgent cream pie is for you.
Triple Berry Cream Pie
Serve this beautiful berry-laden dessert all summer long. To save time, start with store-bought crust.
Rebecca’s Black Bottom Icebox Pie
A slice of luscious cream pie is the perfect ending to a casual summertime meal.
Mango Cream Pie
Mango nectar and fresh mango slices provide a taste of tropical paradise in every bite of this silky pie.
Chocolate Cream Pie
Chocolate lovers will delight in the bittersweet chocolate filling and the chocolate wafer-crumb crust. For a finishing touch, sprinkle each slice with a bit of grated chocolate.
Boston Cream Pie
Our version boozes up the chocolate glaze with a bit of Cointreau (orange-flavored liqueur), but feel free to omit it.
Black Bottom Vanilla Cream Pie
A gingersnap cookie crust is the perfect foil to the creamy vanilla filling in this cool cream pie, which costs just 76 cents per serving. Chill overnight, or for at least 3 hours, before serving.
Coconut Cream Pie with Pineapple
Even if you’re not relaxing at a secluded Caribbean resort, you’ll feel as though you are with a slice of this island-inspired cream pie.
White Chocolate-Key Lime Pie
They say opposites attract, and, in the case of this pie, it’s true. The rich sweetness of white chocolate and the tart crispness of key lime juice create a match made in flavor heaven.
Coconut Cream Pie
When it comes to pie recipes, this classic coconut pie recipe takes the blue ribbon. The use of a refrigerated pie crust makes it easy and the whipped cream makes it stunning.
Mexican Chocolate Cream Pie
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.
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