Cherry Cream Pie

Cecelia Huddleston


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


★★★★★ 1 vote

10 Min
15 Min


  • 1
    9" baked pie shell

  • 1 can(s)
    cherry pie filling
  • 1/4 c
  • 1/2 tsp
    imitation almond extract

  • 1 c
  • 3
    egg yolks
  • 1/4 c
  • 2 c
  • 2 Tbsp
  • 1/2 Tbsp
    imitation vanilla extract
  • ·
    Cool Whip, optional

How to Make Cherry Cream Pie


  1. In medium bowl, combine pie filling, sugar and almond extract. Refrigerate.
  2. In a heavy medium saucepan, combine sugar, egg yolks, cornstarch, and milk; beat until well blended.
  3. Cook mixture over medium-high heat, stirring constantly for about 15 minutes or until thickened.
  4. Remove from heat. Stir in butter and vanilla.
  5. Pour into prepared pie shell. Refrigerate until firm.
  6. 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.

Printable Recipe Card

About Cherry Cream Pie

Course/Dish: Pies
Main Ingredient: Sugar
Regional Style: American
Other Tag: Quick & Easy

Show 6 Comments & Reviews

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