cherry cream pie recipe

Written BySheba G Updated On
cherry cream pie recipe
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The Best cherry cream pie recipe

I’m so excited to share with you my favorite cherry cream pie recipe. This classic dessert has been a staple in our household for years, and for good reason – it’s easy to make, tastes amazing, and is perfect for any occasion. Whether you’re looking for a special treat for your family or a crowd-pleaser for a party, this pie is sure to impress.

And the best part? It’s incredibly easy to make, even for beginner bakers. The key to this recipe is using fresh cherries and a flaky crust – don’t be tempted to use frozen or canned cherries, as they just don’t compare.

The combination of the sweet cherry filling and the buttery pastry crust is absolutely divine. My kids love helping me make this pie, and it’s become a fun family tradition every year around the holidays. I’ve also found that this pie works beautifully as a dessert for everyday meals – it’s just as delicious as it is special.

One of the health benefits of this pie is that it uses real sugar instead of high-fructose corn syrup, which makes it a bit better for you than some other desserts out there. And let’s not forget about the antioxidants in those fresh cherries – they’re packed with goodness! I’ve made this pie countless times over the years, and it never fails to impress.

It’s a tried-and-true recipe that I highly recommend giving a try.

Cherry Cream Pie

Cherry Cream Pie

4.7 from 758 votes

A classic cherry cream pie with a flaky crust and rich, creamy filling topped with tart cherries. This recipe is a must-try for any occasion.

Prep Time30 mins
Cook Time30 mins
Resting Time0 mins
Total Time1 hr
Servings: 8Cuisine: InternationalCalories: 450 kcal

🥘Ingredients

For the Pie Crust

2 1/2 cups all-purpose flour
1 tsp salt
1 tsp sugar
1 cup unsalted butter, cold and cubed
1/4 to 1/2 cup ice water

For the Cherry Filling

5 cups pitted cherries, fresh or frozen
1/2 cup granulated sugar
1/4 cup cornstarch
1/4 tsp almond extract

For the Cream Filling

2 cups heavy cream
1 1/2 cups whole milk
3/4 cup granulated sugar
1/4 tsp salt
4 egg yolks
1/4 cup cornstarch
1 tsp vanilla extract

👨‍🍳Directions

1In a large mixing bowl, combine flour, salt, and sugar for the pie crust.
2Add the cold cubed butter and mix until the mixture resembles coarse crumbs.
3Gradually add ice water, one tablespoon at a time, mixing just until the dough comes together.
4Divide the dough in half, shape into disks, wrap in plastic wrap, and refrigerate for 30 minutes.
5Preheat your oven to 425°F (220°C).
6On a lightly floured surface, roll out one disk of chilled dough to fit a 9-inch pie dish.
7Transfer the dough to the pie dish, pressing it into the sides and bottom.
8Trim the edges, leaving about 1/2 inch of overhang.
9Chill the pie crust in the refrigerator while you prepare the fillings.
10Roll out the second disk of dough to create the top crust.
Set aside.
11In a medium saucepan, combine cherries, sugar, and cornstarch for the cherry filling.
12Cook over medium heat, stirring occasionally, until the mixture thickens and comes to a boil.
13Remove from heat and stir in almond extract.
14Set aside to cool slightly.
15In a separate saucepan, heat the heavy cream and milk over medium heat until hot but not boiling.
16In a separate bowl, whisk together sugar, salt, egg yolks, and cornstarch.
17Slowly pour the hot cream mixture into the egg mixture, whisking constantly.
18Return the mixture to the saucepan and cook over medium heat, stirring constantly, until it thickens and comes to a boil.
19Remove from heat and stir in vanilla extract.
20Let the cream filling cool slightly.
21Spoon the cherry filling into the chilled pie crust, spreading it evenly.
22Pour the cream filling over the cherry filling, spreading it evenly.
23Place the rolled-out top crust over the filling, trim the edges, and crimp to seal.
24Cut slits in the top crust to allow steam to escape.
25Place the pie on a baking sheet and bake at 425°F (220°C) for 15 minutes.
26Reduce the oven temperature to 375°F (190°C) and bake for an additional 30-35 minutes, or until the crust is golden brown and the filling is bubbly.
27If the edges of the crust start to brown too quickly, cover them with aluminum foil or a pie shield.
28Remove the pie from the oven and let it cool completely on a wire rack.
29Once cooled, refrigerate the pie for at least 4 hours, or until the filling is set.
30Serve chilled, with a dollop of whipped cream if desired.

🔧Equipment

Mixing bowl
Pie dish
Rolling pin
Oven

📊Nutrition Facts (per serving)

🔥Calories: 450 kcal🧈Total Fat: 20g💛Saturated Fat: 12g❤️Cholesterol: 80mg🧂Sodium: 400mg🌾Total Carbs: 60g🥦Dietary Fiber: 2g🍬Sugars: 30g🥩Protein: 4g

📝Notes

Tips: For a healthier option, substitute half of the all-purpose flour with whole wheat flour in the pie crust. You can also use a store-bought pie crust to save time.

The cherry cream pie is a versatile dish that works well for any occasion. It’s a perfect dessert for family gatherings, as it can be made ahead of time and served chilled.

The pie is best served with a dollop of whipped cream or a scoop of vanilla ice cream. Leftovers can be stored in the refrigerator for up to 3 days, and it’s a great way to enjoy the flavors of the cherry cream pie even if you can’t finish it in one sitting.

It is a timeless classic that never fails to impress and always brings a smile to everyone’s faces.

❓ Frequently Asked Questions About Cherry Cream Pie

Q: What type of cherries should I use in this recipe?

A: You can use either sweet or tart cherries in this recipe – whichever you prefer will depend on your personal taste. If you want a more traditional flavor, go with sweet cherries. If you prefer a tangier taste, use tart cherries.

Hi, I’m Sheba G, the creator behind **Sheba’s Recipe**, where I share my favorite homemade dishes and easy recipes anyone can try. I love experimenting in the kitchen and helping others enjoy simple, flavorful meals with confidence.

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