cream

Brown Sugar Buttermilk Tart

Brown Sugar Buttermilk Tart by wood and spoon. This is a salted graham cracker tart crust with a no-bake custard filling made up of buttermilk, brown sugar, and cinnamon. On top. fresh fruit and a tangy glaze transforms this simple dessert into a tasty chilled summertime treat. Make it ahead and for a crowd for fancy summer parties and seasonal fruit. Learn more about this adaptable recipe on thewoodandspoon.com

This past week has been one of the weirdest, out-of-the-norm passing of days that I have experienced in a long time, and because you stumbled upon this page, we’re in it together now. I can’t wait to share about this super impressive and simple brown sugar buttermilk tart, but first, let me update you on all that transpired this week.

Brown Sugar Buttermilk Tart by wood and spoon. This is a salted graham cracker tart crust with a no-bake custard filling made up of buttermilk, brown sugar, and cinnamon. On top. fresh fruit and a tangy glaze transforms this simple dessert into a tasty chilled summertime treat. Make it ahead and for a crowd for fancy summer parties and seasonal fruit. Learn more about this adaptable recipe on thewoodandspoon.com

I’ve been spending the better part of the last few months nesting like crazy. In that time, I’ve accomplished a ton and was beginning to feel like maybe we were getting prepared to have this baby. Last Tuesday, I went in for a routine appointment at my doctor’s office to find that baby girl was attempting to jail break out of me and into the world about 5 weeks too early. NOT COOL, BABY. Although I’m no stranger to babies that come a little earlier than expected (I’m looking at you, George!), 5 weeks was a little too soon for comfort. In order to keep baby number three planted in my belly for a few more weeks, the doctor opted to put me on bedrest.

Brown Sugar Buttermilk Tart by wood and spoon. This is a salted graham cracker tart crust with a no-bake custard filling made up of buttermilk, brown sugar, and cinnamon. On top. fresh fruit and a tangy glaze transforms this simple dessert into a tasty chilled summertime treat. Make it ahead and for a crowd for fancy summer parties and seasonal fruit. Learn more about this adaptable recipe on thewoodandspoon.com

So bedrest. Certainly not the worst thing that’s ever happened to me, but definitely one of the strangest. Picking up my children, bending over to pull a roast out of the oven, and even walking up the stairs to tuck little people into their beds is  no longer okay. I have spent a week’s worth of days sitting at my desk catching up on paperwork, laying on the couch entirely bored by the drama on overshare on social media, and watching movies with my TV zombie children. It turns out that bedrest can be kinda hard on Moms but awesome for kids who are lobbying for one more episode of PJ Masks.

But there is an entirely wonderful side to all of this too. Bedrest is just about the only thing that could force me to slow down. That means more snuggling, more bedtime story reading, more occasional catnaps, more stillness. I’m not great at sitting still and this bit of time has served as a little calm and reflection before the proverbial storm of a third child. Moreso than that, I’m reminded for the millioneth time of what wonderful community and friends we have here in Selma, AL. People come out of the woodwork to help when they find out you’re down for the count, and while I’m certainly not an invalid in need of 24-hr care, it’s heart-filling to know that people are willing and wanting to serve you. Needless to say, I’ve got lots of reasons for gratitude this week. Gratitude for time, gratitude for friends, and gratitude for this brown sugar buttermilk tart.

Brown Sugar Buttermilk Tart by wood and spoon. This is a salted graham cracker tart crust with a no-bake custard filling made up of buttermilk, brown sugar, and cinnamon. On top. fresh fruit and a tangy glaze transforms this simple dessert into a tasty chilled summertime treat. Make it ahead and for a crowd for fancy summer parties and seasonal fruit. Learn more about this adaptable recipe on thewoodandspoon.com

Let me give you the 411 on this treat that I’m sharing with my friends at Kerrygold. This is a no-bake cream tart situation featuring a salty graham cracker crust, a stovetop custard filling, and a tangy 2-ingredient fruit topping that can accompany any array of seasonal fruit that you may find in your fridge this month. It’s a make-ahead, fit for a crowd type of dessert that can be adapted to suit your preferences, and the flavors, while fairly simple and straight-forward, are comforting and fresh all at the same time.

Brown Sugar Buttermilk Tart by wood and spoon. This is a salted graham cracker tart crust with a no-bake custard filling made up of buttermilk, brown sugar, and cinnamon. On top. fresh fruit and a tangy glaze transforms this simple dessert into a tasty chilled summertime treat. Make it ahead and for a crowd for fancy summer parties and seasonal fruit. Learn more about this adaptable recipe on thewoodandspoon.com

To make this brown sugar buttermilk tart, we start with the crust. Graham crackers, brown sugar, salt, and loads of melted Kerrygold butter are pulsed together until the mixture resembles a wet sand consistency. Press the mixture into the sides and bottom of a fluted tart pan and allow it to chill while you make the filling. The filling, as the name brown sugar buttermilk tart suggests, is a buttermilk-based custard sweetened with brown sugar and cinnamon. It thickens quickly on the stove with the help of some egg and cools to a soft creamy consistency. We pour this whole mixture into the prepared crust to cool.

Brown Sugar Buttermilk Tart by wood and spoon. This is a salted graham cracker tart crust with a no-bake custard filling made up of buttermilk, brown sugar, and cinnamon. On top. fresh fruit and a tangy glaze transforms this simple dessert into a tasty chilled summertime treat. Make it ahead and for a crowd for fancy summer parties and seasonal fruit. Learn more about this adaptable recipe on thewoodandspoon.com

Once you’re ready to serve this brown sugar buttermilk tart, adorn the heck out of it with whatever fresh fruit you fancy. Here, I used plums, blue and blackberries, and even some toasted coconut I had on hand. The fruit serves to freshen up the tart, so use ripe, ready-to-eat favorites of whoever you’re serving. To add even a bit more fruity tang, I recommend a quick fruity drizzle made by combining tart preserves with a bit of lime juice. The juice thins out the sweet preserves and balances it with a kick of acid. The whole thing works together super nicely and makes for an impressive treat that you can share.

I hope you’ll call on this brown sugar buttermilk tart in the coming summer months. It’s a great way to showcase summer fruit and something about it feels effortless yet elevated. For the crust and all of your other butter needs, I highly recommend Kerrygold. Their products serve stunning desserts like this well, and it’s an honor to partner with a brand I respect so highly. In the meantime, thank you for your prayers and support in the coming weeks! We can’t wait for baby girl to make an arrival and will be sure to share all about it when the time is right. Happy Thursday and Happy Baking!

Brown Sugar Buttermilk Tart by wood and spoon. This is a salted graham cracker tart crust with a no-bake custard filling made up of buttermilk, brown sugar, and cinnamon. On top. fresh fruit and a tangy glaze transforms this simple dessert into a tasty chilled summertime treat. Make it ahead and for a crowd for fancy summer parties and seasonal fruit. Learn more about this adaptable recipe on thewoodandspoon.com

If you like this brown sugar buttermilk tart you should check out:

White Chocolate Cheesecake Tartlets with Blood Orange Swirl

Pumpkin Pecan Tart with Maple Whipped Cream

Honey Mascarpone Tart with Figs and Salty Graham Crust

Strawberry Pretzel Tart

Lemon Almond Tart

 

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Brown Sugar Buttermilk Tart

Brown Sugar Buttermilk Tart by wood and spoon. This is a salted graham cracker tart crust with a no-bake custard filling made up of buttermilk, brown sugar, and cinnamon. On top. fresh fruit and a tangy glaze transforms this simple dessert into a tasty chilled summertime treat. Make it ahead and for a crowd for fancy summer parties and seasonal fruit. Learn more about this adaptable recipe on thewoodandspoon.com

This brown sugar buttermilk tart is a sweet and salty no bake pie with a cream filling, a tangy fruit drizzle, and a salty graham cracker crust. Serve with your favorite seasonal fruit!

  • Author: Kate Wood
  • Prep Time: 20
  • Cook Time: 10
  • Total Time: 120
  • Yield: 9 1x
  • Category: Dessert
Scale

Ingredients

For the crust:

  • 1/3 cup (70 gm) brown sugar, packed
  • 2 cups (200 gm) graham cracker crumbs
  • ½  teaspoon salt
  • 7 tablespoons (100 gm) unsalted butter, melted

For the filling:

  • 5 large (90 gm) egg yolks
  • ½ cup (100 gm) brown sugar
  • 21/2 tablespoons cornstarch
  • 1/2 teaspoon salt
  • 13/4 cups (395 gm) heavy whipping cream
  • 2/3 cup (145 gm) whole buttermilk
  • 1 teaspoon vanilla bean paste

For the topping:

  • 2 cups of fruit of your choice (berries, sliced stone fruit, etc)
  • ½ cup blackberry or raspberry jam
  • 1  tablespoon lime juice or water

Instructions

To prepare the crust:

  1. Whisk together the brown sugar, graham cracker crumbs, and salt in a medium sized bowl. Add the melted butter and stir until well combined. Press the crumbs into the bottom and sides of a 9-10” tart pan with a removable bottom. Place in the fridge to chill while you prepare the filling.

To prepare the filling:

  1. Whisk together the egg yolks, sugar, cornstarch, and salt in a medium sized mixing bowl. Set aside.
  2. In a medium-sized saucepan, combine the heavy whipping cream, buttermilk, and vanilla bean paste. Place the pan over medium-low heat and bring to a simmer, whisking occasionally. Once gently bubbling, slowly drizzle a small amount of the hot cream mixture into the beaten egg yolk mixture, being sure to whisk all the while. Continue to add the cream and whisk until the contents of both bowls have been combined. Pour the entirety of the mixture back into the saucepan over medium-low heat and cook for about 4 minutes, constantly stirring, until thickened slightly (about the consistency of mayonnaise). Pull the pan off the heat and allow to cool for about 10 minutes, stirring once every minute or so. Pour the content of the pan into the prepared pie crust and smooth the filling out. Place a sheet of plastic wrap directly on top of the pie filling and place in the fridge to chill.

To prepare the topping:

  1. Combine the jam and juice or water with a whisk. Add a little more liquid to make the topping more viscous if desired. Drizzle the “sauce” on top of pieces of sliced pie and serve with fresh fruit!

YOU NEED TO KNOW: How to Make Whipped Cream

How To Make Whipped Cream Tutorial by The Wood and Spoon Blog by Kate Wood. This is a step by step picture explanation of how to whip cream. Starting with heavy whipping cream and using a wire whisk, hand blender, or stand mixer, this tutorial will give you the recipe for soft, medium, and stiff peaks - even to the point of making your own butter! Learn how to make whipped topping on thewoodandspoon.com

There’s a few skills that every baker, professional and novice alike, needs to have in their repertoire. This is the second installment in the “You Need to Know” series where we explore basic baking techniques and tap into the know-how that is required to master them. In today’s edition, we are going to whip our way to the cloud-like heaven that is perfectly whipped cream, so if you need to know the ins and outs, keep reading!

 

What is it?

How To Make Whipped Cream Tutorial by The Wood and Spoon Blog by Kate Wood. This is a step by step picture explanation of how to whip cream. Starting with heavy whipping cream and using a wire whisk, hand blender, or stand mixer, this tutorial will give you the recipe for soft, medium, and stiff peaks - even to the point of making your own butter! Learn how to make whipped topping on thewoodandspoon.com

Whipped cream is cream or heavy cream that has been whipped until the texture changes from a fatty liquid to a light and fluffy foam. As the cream is whipped, air bubbles are incorporated into the fat, resulting in an airy mixture that is approximately double the volume of the original liquid. A high amount of fat is required for the whipped cream to be stable, so heavy whipping cream or one that contains at least 30% fat is typically recommended for best outcomes. 

How do you make it?

How To Make Whipped Cream Tutorial by The Wood and Spoon Blog by Kate Wood. This is a step by step picture explanation of how to whip cream. Starting with heavy whipping cream and using a wire whisk, hand blender, or stand mixer, this tutorial will give you the recipe for soft, medium, and stiff peaks - even to the point of making your own butter! Learn how to make whipped topping on thewoodandspoon.com

Whipped cream can be prepared in a number of ways and with very little equipment.You can use a chilled bowl and wire whisk, a hand mixer, a stand mixer, or even a a glass jar with a lid!  The key is to start with very cold cream, because the fat in the cream will melt at warmer temperatures, resulting in a lack of stability for the emulsification. I prefer to make my whipped cream with a hand mixer fitted with the beater attachments, because it’s a lot easier to monitor the progress of your whipped cream with a low-powered hand mixer as opposed to a high-powdered stand mixer. Feel free to use whatever you have on hand and feel comfortable working with.

Step One: Begin whipping!

Pour the cream into a mixing bowl and begin whipping at low speed. If you are using a stand mixer, I use the whisk attachment on speed 2 or 4. Beat the mixture steadily until you notice the cream beginning to froth and barely thicken.

Step Two: Add sweetener and flavoring!

Once your cream is frothy, it is stable enough to add sweeteners and flavoring. For a traditional sweetened whipped cream, a small portion of granulated or powdered sugar is typically used, however, you can use honey, brown sugar, or even agave nectar. The color and texture may differ slightly, but all can be used successfully. Vanilla extract, lemon zest, almond extract, or even cocoa powder can be added to your cream for flavor, but use in moderation, adding only until the desired flavor is achieved.

Step Three: Watch for peaks!

How To Make Whipped Cream Tutorial by The Wood and Spoon Blog by Kate Wood. This is a step by step picture explanation of how to whip cream. Starting with heavy whipping cream and using a wire whisk, hand blender, or stand mixer, this tutorial will give you the recipe for soft, medium, and stiff peaks - even to the point of making your own butter! Learn how to make whipped topping on thewoodandspoon.com

How To Make Whipped Cream Tutorial by The Wood and Spoon Blog by Kate Wood. This is a step by step picture explanation of how to whip cream. Starting with heavy whipping cream and using a wire whisk, hand blender, or stand mixer, this tutorial will give you the recipe for soft, medium, and stiff peaks - even to the point of making your own butter! Learn how to make whipped topping on thewoodandspoon.com

After the add-ins have been included, continue whipping and increase the speed. The cream will transform from a bubbly liquid to a thickened mixture that barely retains a trace of the beater or whisk as it spins around the bowl. Man your post at the mixer because once the cream begins to thicken, you’re only a few moments away from perfect whipped cream. Keep whipping and watching, and you’ll soon notice soft and fluffy mounds forming on the top of the cream, finally increasing in volume to thick, smooth clouds that barely billow up onto themselves in the bowl.

Once your cream gets close to doubling in volume, turn off your mixer and pull the whisk from the bowl. The cream is adequately whipped once it holds its shape on the end of the whisk without wilting over or plopping off the end of the attachment. Be sure to not over-beat the cream- you may end up with butter!

What if I over-beat it?

How To Make Whipped Cream Tutorial by The Wood and Spoon Blog by Kate Wood. This is a step by step picture explanation of how to whip cream. Starting with heavy whipping cream and using a wire whisk, hand blender, or stand mixer, this tutorial will give you the recipe for soft, medium, and stiff peaks - even to the point of making your own butter! Learn how to make whipped topping on thewoodandspoon.comIf you continue beating your cream beyond the point of whipped cream, you’ll notice small lumps in your bowl, forming a grainy, thick mixture. Don’t fret- as long as you haven’t breached the fine line between whipped cream and butter, you can still rescue it! Add a few extra tablespoons of cream into your bowl and slowly whisk it into the mixture. If it’s not beyond repair, the mixture will smooth right back out and you’ll be back in the game. If you happened to take it too far, that’s okay too! You’re well on your way to making fresh, homemade butter, and we all know there’s plenty of room in the kitchen for that.

What do I use it for?

How To Make Whipped Cream Tutorial by The Wood and Spoon Blog by Kate Wood. This is a step by step picture explanation of how to whip cream. Starting with heavy whipping cream and using a wire whisk, hand blender, or stand mixer, this tutorial will give you the recipe for soft, medium, and stiff peaks - even to the point of making your own butter! Learn how to make whipped topping on thewoodandspoon.com
Cream whipped to medium peaks, perfect to be used as a topping!
How To Make Whipped Cream Tutorial by The Wood and Spoon Blog by Kate Wood. This is a step by step picture explanation of how to whip cream. Starting with heavy whipping cream and using a wire whisk, hand blender, or stand mixer, this tutorial will give you the recipe for soft, medium, and stiff peaks - even to the point of making your own butter! Learn how to make whipped topping on thewoodandspoon.com
Cream whipped to firm/stiff peaks- perfect for folding into a no-churn ice cream or icebox pie!

Whipped cream is an excellent topping for cakes, pies, coffees, and sundaes, but is often incorporated into recipes in a number of other ways. You may fold whipped cream into trifles or cream pies, no-churn ice cream or icebox cakes. With nothing more than a bit of cream and a handful of fresh fruit, you are well on your way to preparing a simple dessert that takes little time and zero fuss. Homemade whipped cream is fantastic on its own and adds a sweet and creamy mouthfeel when incorporated into homemade desserts.

Is there anything else I need to know about whipped cream?

Yep, probably. If you want to get your nerd on, be sure to check out this article from Serious Eats. If you’re interested in more photos of the different phases of whipped cream, this post from King Arthur Flour is really helpful. And if you’re just wanting some inspiration on how to use whipped cream, be sure to check out this page of my blog that includes a number of recipes requiring a little fluff of cream. 

To all of my American friends, have a great Labor Day! Be sure to reference this post next time you need a little whipped cream in your life. And don’t forget to vote for the Saveur Blog Awards! The polls are open until Wednesday, the 6th of September, and you can find me in the “Best Baking and Sweets” category. Have a great week! 

 

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Homemade Sweetened Whipped Cream

How To Make Whipped Cream Tutorial by The Wood and Spoon Blog by Kate Wood. This is a step by step picture explanation of how to whip cream. Starting with heavy whipping cream and using a wire whisk, hand blender, or stand mixer, this tutorial will give you the recipe for soft, medium, and stiff peaks - even to the point of making your own butter! Learn how to make whipped topping on thewoodandspoon.com

Learn how to make whipped cream, step by step with photos, in this quick and simple tutorial.

  • Author: Kate Wood
  • Prep Time: 5
  • Total Time: 5
Scale

Ingredients

  • 1 cup (240 mL) heavy whipping cream, very cold
  • 3 tablespoons sugar

Instructions

  1. Pour the cream into a large mixing bowl or the bowl of a stand mixer. Beat on medium-low speed until the mixture becomes frothy and foamy. Add the sugar. Increase the speed to high and whip until you notice traces of the mixer attachment in the cream. Continue whipping, watching carefully, until the mixture thickens into smooth pillowy clouds, nearly doubles in size, and barely holds its shape on the end of the whisk attachment. Use immediately. 

Notes

  • For vanilla whipped cream: add 1/2 teaspoon vanilla extract
  • For chocolate whipped cream: add 3 tablespoons unsweetened cocoa powder
  • For honey whipped cream: add 3 tablespoons good honey in place of the sugar.
  • For lemon whipped cream: add 1 tablespoon grated lemon zest or more, according to your preferences. 

Banana Coconut Chocolate Cream Pie

Banana coconut chocolate cream pie Recipe by The Wood and Spoon Blog by Kate Wood. This is a buttery, flaky pie crust filled with a cream filling of coconut cream, banana, and chocolate. This is a southern style pie with different custard fillings made from whole eggs and yolks. Add sweetened flaked or grated coconut and semisweet or bittersweet chocolate chips / bar and sliced bananas for this layered pie! Read about how to make it on thewoodandspoon.com

This is more than a banana coconut chocolate cream pie. It’s a celebration pie.

Today marks the first day of the 36th year of my husband’s life. Birthdays, along with with Christmas, Auburn game days, and Friday morning donut runs, are a big deal in our house. While I probably say “I love ___” too frequently on this little bloggie, I really do love birthdays.

Banana Coconut Chocolate Cream Pie

Banana Coconut Chocolate Cream Pie

I love birthdays for the cake and the candles and the confetti. I love picking out the perfect card and wrapping gifts in paper printed with ice cream cones or dogs wearing shoes. I love the pop of a champagne bottle and the clinking of bubble-filled glasses and the exchange of smiles and laughter from across a dinner table. I love a celebration.

But, really, shouldn’t we all? Don’t we all have someone or something worth celebrating? Even if not a husband or a birthday, surely we all know of a life or a day that deserves special recognition- someone or something that is worth a slice of pie or a handwritten note or a small token of love and gratitude.  Wouldn’t our days on earth feel so much more remarkable if each one had a celebration of sorts? If we found joy in the ordinary and extraordinary moments alike?

I want my life to be marked by celebration. I want to be known for the joy and love and frosting that comes with celebrating life’s moments. Sharing love and appreciation for our days on earth and the people we spend them with is a gift and it’s one that I want to open and reopen and recognize as often as possible.

Banana Coconut Chocolate Cream Pie

Banana Coconut Chocolate Cream Pie

 

Today’s recipe, banana coconut chocolate cream pie, is a mash-up of my husband’s favorite desserts: pudding, chocolate, and pie. Celebrating Brett is a lot like celebrating the life we’ve been given together, so this pie feels a lot like home. It’s basic, really. Just a few bananas sliced on the bottom of a pie shell, topped with creamy layers of chocolate, coconut, and whipped cream. It’s nothing fancy, but banana coconut chocolate cream pie is a perfect fit for my super Southern man-friend’s taste buds, so I’m overjoyed to make it for him.

I challenge you to celebrate something today. Even if not with banana coconut chocolate cream pie, celebrate in some way. Share a toast or a word or meal in honor of something or someone and call it a party. And if no one has told you recently, I feel pretty certain you’re worth celebrating too. So here’s to you.

Banana coconut chocolate cream pie

 

Click here for my recipe for perfect pie crust!

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Banana Coconut Chocolate Cream Pie

Banana Coconut Chocolate Cream Pie Recipe by The Wood and Spoon Blog by Kate Wood. This is a buttery, flaky pie crust filled with a cream filling of coconut cream, banana, and chocolate. This is a southern style pie with different custard fillings made from whole eggs and yolks. Add sweetened flaked or grated coconut and semisweet or bittersweet chocolate chips / bar and sliced bananas for this layered pie! Read about how to make it on thewoodandspoon.com

Banana coconut chocolate cream pie is creamy, simple, and perfect for when you can’t pick just one pie flavor.

  • Author: Kate Wood
  • Prep Time: 45
  • Cook Time: 45
  • Total Time: 1 hour 30 minutes
Scale

Ingredients

  • 1/2 recipe for Perfect Pie Crust (See Link Above)
  • 1 cup sugar
  • 6 tablespoons flour
  • 1/2 teaspoon salt
  • 22/3 cup milk
  • 4 egg yolks, slightly beaten
  • 3 tablespoons butter
  • 11/2 teaspoons vanilla
  • 1/2 cup shredded sweetened coconut (You can use unsweetened in a pinch)
  • 3 ounces semisweet chocolate, melted
  • 2 tablespoons heavy cream
  • 1 large banana

Instructions

  1. Preheat oven to 350 degrees. Roll out pie dough and into a standard 9″ pie pan. (Note: this recipe will not fill a deep dish pan). Crimp edges and blind bake your crust in the oven for about 20 minutes or until the edges and bottom of crust have turned golden brown. If your edges brown before the bottom is baked, make a pie collar from aluminum foil to protect them from further cooking. Allow to cool completely prior to filling crust.
  2. In a medium saucepan, combine sugar, flour, and salt, whisking to combine. Slowly add the milk. Turn heat to medium temperature and stir constantly until the mixture is bubbling and has thickened substantially. Continue to cook for an additional 2 minutes.
  3. Slowly drizzle in a small amount of the cooked mixture into the beaten egg yolks, whisking all the while. Once about a cup of the mixture is incorporated, pour all of the egg yolk mixture back into the original saucepan and place back on the heat. Cook an additional 1-2 minutes while continuing to stir.
  4. Add the butter and vanilla, stirring until incorporated. Pour half of the cooked pudding mixture into a separate bowl and stir in the coconut. In the remaining half of pudding mixture, stir in the chocolate and heavy cream until incorporated. Allow to cool slightly at room temperature for about 20 minutes.
  5. When ready to assemble the pie, arrange banana slices evenly on the bottom of the pie crust. Top with the chocolate mixture and smooth over the top evenly. Spoon the coconut filling on top of the chocolate filling and smooth. Cover with a piece of plastic wrap and allow to rest in the fridge overnight or for at least 6-8 hours. When ready to serve, top with whipped cream and enjoy!

Notes

  • To blind bake a pie crust, either use pie weights or place a piece of parchment paper inside of the pie crust and fill with 1-1/2 cups of dried beans. This will weigh the pie crust down and prevent it from puffing. If you do not have access to either of these options, prick the bottom of the crust with a fork.
  • This pie is very adaptable! If you prefer all coconut, remove the chocolate and cream and double the amount of coconut. Same goes for the chocolate.
  • The oatmeal cookie crust from my oatmeal cookie banana cream pie would work splendidly. Give it a shot if you don’t prefer traditional pie crust. Recipe in the archives.
  • Refrigerated or a frozen pie crust can be substituted.