Real Recipes From Real Home Cooks ®

cherry cream pie

(1 rating)
Blue Ribbon Recipe by
Cecelia Huddleston
Broken Arrow, OK

My husband loves the combination of the cherries with the vanilla cream.

Blue Ribbon Recipe

This is more of a cherry custard pie than a cherry cream pie, but it's quite delicious. We loved the creamy vanilla custard with the cherry topping. Adding almond extract and a little sugar brightens up the cherry topping making it taste fresher. The custard layer is so delicious, you can try it with different toppings too (blueberry would be yummy). This is a fantastic old-fashioned dessert.

— The Test Kitchen @kitchencrew
(1 rating)
yield 6 -8
prep time 10 Min
cook time 15 Min
method Bake

Ingredients For cherry cream pie

  • 1
    9" baked pie shell
  • 1 can
    cherry pie filling
  • 1/4 c
  • 1/2 tsp
    imitation almond extract
  • 1 c
  • 3
    egg yolks
  • 1/4 c
    corn starch
  • 2 c
  • 2 Tbsp
  • 1/2 Tbsp
    imitation vanilla extract
  • Cool Whip, optional

How To Make cherry cream pie

  • Pie filling, sugar and almond extract combined in a bowl.
    In medium bowl, combine pie filling, sugar and almond extract. Refrigerate.
  • Sugar, egg yolks, cornstarch, and milk in a saucepan.
    In a heavy medium saucepan, combine sugar, egg yolks, corn starch, and milk; beat until well blended.
  • Cooking custard until thick.
    Cook mixture over medium-high heat, stirring constantly for about 15 minutes or until thickened.
  • Stirring in butter and vanilla extract.
    Remove from heat. Stir in butter and vanilla.
  • Custard poured into a baked pie shell.
    Pour into prepared pie shell. Refrigerate until firm.
  • Topped with pie filling.
    Spoon pie filling onto vanilla filling. Top with Cool Whip, if desired. Store pie in refrigerator. Note: Let the pie set overnight. If you need to serve it sooner, after the vanilla cream filling is set, slice the pie. Then top it with the cherries and Cool Whip.