As much as I love vibrant fruit pies, I just can’t get enough of these luscious cream pies.
After all, adding a layer of cream or pudding opens you up to so many more options.
You can still go the fruit route with banana, cherry, or blueberry, making something bright, sweet, and super fresh.
But then, you can also include peanut butter, chocolate, and even Nutella.
These cream pies are super-fast to make since they’re primarily no-bake recipes, and they can even be made vegan!
I’ve found 25 cream pies for you to try, but if I had to pick just one, it would be banoffee pie, which just happens to be the first on the list. Enjoy!
Heavenly Cream Pie Recipes
Banoffee pie has been a favorite of mine since I was a kid, and I still crave it to this day.
The combination of rich caramel with sweet banana slices and whipped cream is perfection on a plate.
The crust should be relatively mild, like graham crackers or digestives, though I’ve used chocolate chip cookies in the past, and it came out amazing.
For the caramel, I highly recommend making or buying dulce de leche. It should be ultra-thick so that it holds its shape when you cut into the pie.
Yes, this banana cream pie is similar to the recipe above, but there’s a distinct difference: this one does not include caramel.
Instead, it’s a little like banana cream pudding, but in a pie crust.
You’ll use a blend of cream cheese, sweetened condensed milk, and vanilla pudding to make a decadent, stable, cheesecake-like filling.
Top it all off with toasted coconut or chocolate shavings.
One of the best things about many of these cream pies is that they don’t require much effort. In many cases, you won’t need to cook the filling at all.
Instead, you’ll just whisk the ingredients together and then let it chill and set.
In this case, it’s a simple mix of cream cheese and Nutella.
Beat the mixture until it’s thick and incorporated and pour into the pie crust, which can even be store-bought.
Many vegan cream pie recipes will include coconut milk for its light sweetness and beautifully thick and creamy texture.
This recipe calls for a baked, vegan Biscoff crust, which adds a pleasant caramel taste. Of course, you can use any vegan pie crust you prefer.
Unlike the recipes above, which rely on vanilla pudding or cream cheese to help the pies set, this one needs homemade coconut pudding.
Just heat coconut milk with cornstarch, sugar, and rum gently, stirring continually until it thickens. Strain into the pie crust and cover until it’s cooled.
This peanut butter pie is such a hit when I serve it that I always make extra. It’s so rich and dreamy that almost everyone reaches for a second slice.
Usually, I make one with graham crackers and one with Oreos, so there’s a choice between mellow and intense. Oh, and pretzels make a terrific crust, too!
I also like to fold chopped peanut butter cups into the filling for added texture.
This might look like a super creamy and dairy-filled pie, but it’s actually 95% vegan.
I say 95% because it calls for Oreos, and there are some issues with their products being totally vegan.
Though the cookies themselves are vegan-friendly, the company states that they’re made in the same factory as other dairy products, so they can’t discount cross-contamination.
If that’s not an issue for you, this vegan pie is the perfect dessert for your next gathering.
Alternatively, you could make your own cookies to ensure they’re 100% vegan.
Start with the chocolate pudding, whisking cocoa powder with cornstarch, coconut sugar, and coconut milk.
Once that’s thick, pour it into the pie crust to cool.
If you’re a fan of ambrosia salad, you’ll love this millionaire pie recipe!
It’s got many of the same flavors, including pineapple, Cool Whip, and cherries, plus it’s full of thick cream cheese and buttery pecans.
Thanks to the cream cheese, this will set so you can slice it. I think it also makes this extra indulgent, but as it’s mixed with Cool Whip, it’s not overly sweet.
Who doesn’t love a piña colada? It’s the second drink I order on vacation (right after my first margarita).
It won’t come as a surprise to hear that the filling includes crushed pineapples and coconut.
Feel free to use Malibu rum in place of rum extract for added coconut taste.
Although this recipe isn’t vegan, I bet it would be easy to make it dairy-free.
Just use vegan butter in the crust and coconut cream with silken tofu for the filling.
Like cream cheese, marshmallows will make your pie filling thick and creamy. It also helps to set the pie so you can slice it.
Unlike cream cheese, though, it also makes this pie incredibly sweet. It gets mellowed a little by the unsweetened whipped cream, but it’s still very sugary.
If that’s what you like, then you’ll love this pie. If not, try folding some melted dark chocolate into the filling.
Just a few folds until it’s streaked, should be enough. That way, you’ll get lovely color and pops of deep, dark chocolatey goodness in each bite.
This pie might look sweet as candy, but it’s actually wonderfully refreshing and minty.
Once you’ve beaten the cream cheese with the powdered sugar, it should be extra light and fluffy.
Then, you’ll need to add vanilla & peppermint extract to taste.
Be careful with the peppermint flavor, as it can be pretty overpowering. Instead, add a small amount, blend well, and taste before adding extra.
Remember that the food coloring is optional, though I do love that light pink hue.
The best thing about Snickers (other than the taste) has to be the texture. I just love that blend of chewy, caramel, crunchy goodness.
Luckily, this no-bake cheesecake incorporates all that along with the velvety smooth, creamy filling.
It’s as easy as making simple cream cheese and sugar blend that’s lightened up with whipped cream. Then fold through chopped Snickers bars.
Did you devour creamsicles as a kid, or were you more of a fudgesicle fan? Let’s be honest; they’re both crazy delicious!
That said, there’s something so fun about this creamsicle pie, and I think it has a lot to do with the color. How can you not smile when you see this?
To make this fast, use a pre-made pie crust. Then, make the orange Jell-O and leave it to cool before mixing with Cool Whip.
Just remember to drain the mandarins well; otherwise, this might not set properly.
Pistachios are my favorite type of nut, and though I prefer them coated with sweet chili seasoning, I also adore them in baking.
They have the perfect crunchy yet buttery texture, a lovely light nutty taste, and that color just can’t be beat.
In this pie, you’ll use instant pistachio pudding mix for maximum taste. I also recommended adding crushed pistachios to the crust if you make it yourself.
If you’ve ever had the pleasure of a real, authentically Italian cannoli, you’ll know they’re pretty addictive.
That blend of mascarpone and ricotta filling is just to die for, and I’d happily eat a dozen in one sitting.
You’ll need full-fat everything for this recipe. Now isn’t the time to worry about calories!
If you try to use low-fat mascarpone or ricotta, chances are this will end up watery and won’t set.
This cherry cream pie is more or less no-bake cheesecake with cherry pie filling on top.
The main difference is that this is served in a pie crust rather than poured into a springform pan.
I find this to be just the right amount, and you can save time by buying pre-made crusts.
Instead of using sugar, this filling is a blend of cream cheese, condensed milk, lemon juice, and vanilla.
Condensed milk makes this ultra-creamy and decadent as well as perfectly sweet.
You could also swap the lemon juice for lime or orange if you want. It also looks great when you include the zest, too.
This creamy pumpkin pie beats out regular pumpkin pie in a few ways.
First, it’s no-bake, so you don’t need to worry about making this too far ahead and not having room in the oven.
Second, it’s super light and creamy, unlike pumpkin pie which is often very dense. Not what you want after a big holiday dinner, right?
Still, this is thick and dreamy, and it’s got the perfect amount of pumpkin flavor.
Cookies and cream is always a safe bet. So whether you’re feeding kids or grown-ups, you know it will fly off the plate.
This recipe would be even faster if you bought a pre-made pie crust.
That said, it doesn’t take long to whip one up if you have a food processor for the cookie crumbs.
The filling calls for just four ingredients, cream cheese, powdered sugar, whipped topping, and chopped Oreo cookies.
I like to pop them in a Ziploc bag and hit them with a rolling pin. That way, you’ll get some crushed and some chunks.
This recipe doesn’t use the typical cookie crumb pie case. Instead, you’ll need flaky, buttery pastry.
And although the pie is baked, you’ll need to blind-bake the crust so you don’t wind up with a soggy bottom.
Check out my post how to blind bake a pie crust for a detailed rundown!
After that, it’s as easy as mixing the filling, folding in the berries, and topping it with a simple shortbread crumb. Yum!
I have to admit that I’d never tried creamy pecan pie before this.
Although I did miss that wonderfully sweet and sticky filling, this was such a nice change to something that can get boring after your fifth holiday party of the year.
There’s still the same nutty taste and texture, and there’s even maple syrup in the mix, but it’s much creamier and lighter than a regular pecan pie.
I tend to stay away from the Cheesecake Factory out of pure self-preservation.
There’s no way I can resist all that deliciousness, and I always wind up bringing multiple slices home.
The top of my list? Their incredible dulce de leche cheesecake.
So, needless to say, when I saw this recipe, I got excited! It’s like the lightened up version, and better still, the filling is no-bake.
These little hand pies are such a fun way to serve creamy treats. And since they’re oatmeal cookies, they’re practically healthy.
(Let me believe that, please!)
First, you’ll make a big batch of oatmeal cookies. It needs to be a big batch because you’ll use two cookies in one sandwich.
While they’re cooling, make the simple vanilla frosting. I like these assembled and dipped in chocolate for an added pop of decadence.
In case you don’t know, Dream Whip is the powdered, instant pudding-type ingredient that can be stored in your pantry and made in a snap.
For this cream pie, you’ll need Dream Whip and instant pudding, but the beauty is that you can use any flavor you want.
I love the chocolate version, but you could use anything from lemon or strawberry to pistachio.
You could even make a double batch and layer a few flavors together.
Raspberries are one of the most flavorful berries around, but they’re also known to be pretty tart.
Not only that, raspberries are incredibly strong, so a pie filled with them would likely be too much.
That’s why this raspberry cream pie works so well.
You’ll get loads of fresh raspberry taste with the topping, but it’s balanced out with a thick and creamy filling.
Buttermilk pie is a fantastic southern dish that’s equal parts creamy, sweet, and tangy.
Unlike chess pie, which is super-duper sweet, this pie is silkier and often includes notes of citrus.
This is more or less the same as a traditional English egg custard, although it uses buttermilk for a tangier finish.
For both recipes, it’s best to strain the filling before adding it to the pie crust, and you’ll need to bake for about an hour to give the custard time to set.
Peach pie is sunny, sweet, and the best thing to bake when they’re in season.
Of course, you could (and should) also buy, prep, and freeze some for the winter. That way, you can have peach cobbler or pie even when it’s snowing.
If you’re someone who likes their pie with lashings of cream or a big scoop of ice cream, I think you’ll love this creamy peach pie.
Instead of just chopped fruit, this pie also includes a sour cream filling that’s both sweet and tart, pairing perfectly with the juicy peaches.
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