Smooth, creamy pies always go down easy. But baking them can be just as smooth and easy! Just use a refrigerated pie crust as the pie shell, then add any fillings you like.

Three easy steps to a cream pie:

1. Bake it. Place a Pillsbury refrigerated pie crust in a pie plate and bake as directed for a one-crust pie shell.
   
   
2. Fill it. Add your creamy filling.
   
   
3. Serve it. Chill and serve–you’re done!

Start with the pie crust. For a super-easy pie shell, just follow the directions on a Pillsbury refrigerated pie crust package. Want to kick it up a notch? Try adding a layer to the crust–fudge or almond paste are fabulous.

Add the cream pie filling. The best cream pie fillings don’t need to be difficult. Check out these easy recipes for fruity, spicy, chocolaty, minty, fluffy and just plain creamy cream pies. They’re all simple to make and even easier to eat.

Cream pies with a twist:

• Pomegranate Tartlets
• Pear and Cranberry Pie
• Raspberry Mousse Pie
• Orange-Coconut Tiramisu Tart
• White Chocolate-Banana Creme Brulee Tarts

Top cream pie recipes. Our members love these cream pies.

• Three-Berry Cheesecake
  
• White and Dark Chocolate Raspberry Tart
  
• Chocolate Dream Pie
  
• Strawberries and Cream Pie
  
• Mile-High Peanut Butter-Brownie Pie

Five tips to get you started:

1. Soften it. Take the pie crust out of the refrigerator to soften before you use it, as directed on the package.
   
   
2. Don't stretch it. Try not to stretch the pie crust when you put it in the pan.
   
   
3. Use glass or dull-metal pie pans. Shiny pans keep refrigerated crusts from getting brown, and dark pans cause too much browning.
   
   
4. Use the size pan called for in a recipe. Refrigerated pie crusts are designed for 8- or 9-inch pie pans and 10-inch tart pans.
   
   
5. Get some more tips. Check out our Six Steps to a Perfect Pie and Special Touches.