Cherry Cream Pie Recipe

Are you a pie fan? Whether or not you love pie, you’ll love this Cherry Cream Pie! Seriously – my husband is pretty ‘meh’ about pie, but over the course of a few days, we actually ate the entire pie! That is not typical in our house – in fact, I’ve been hesitating to bake much while my husband’s been working from home, because I normally send all the baked goods into work with him. 

If you’re looking for a way to change up your typical cherry pie routine, try this simple recipe and let me know what you think!

Let’s Talk Pie Crust

Typically I make my pie crust from scratch. But, I have to admit, it always stresses me out. Every time, it seems like it’s not going to turn out right and I get suuuuper cranky (just ask my husband, haha!). And then, in the end, it turns out exactly the way it’s supposed to, and I feel a little bit silly. 

Honestly, though, now that I think about it, I don’t think I’ve made a pie crust since my son was born. In almost three years! Wow! I think it’s time to hop back on that train – nothing beats a good homemade pie crust.

But also – the premade pie crusts that you buy in the refrigerated or freezer section of your grocery store are pretty good too. In fact, my husband made more than one comment about how good the crust was, and I kept telling him it was just a premade store crust. My preference is Trader Joe’s pie crust, but since I live nowhere near one, I just use whatever I can get my hands on.

So – moral of this ramble: any pie crust is good pie crust. Pick your method and be content with it!

Making the Cherry Cream

This pie is just an upgrade on your typical pie-crust-and-cherry-pie-filling pie, so there’s only a few steps to elevate this dessert.

If you’re using a refrigerated or frozen pie crust, remember to thaw it (90 minutes for frozen, 15 minutes for refrigerated). 

In a medium saucepan over medium heat, combine 1/3 cup sugar, 1/2 cup milk, 1/2 cup cream, and 1/4 cup butter. Heat until the  butter is melted and the sugar is dissolved, stirring occasionally.

In the meantime, in a small bowl, whisk together the cornstarch, 2 tablespoons milk, and vanilla.

Remove the saucepan from the heat, and slowly pour the cornstarch mixture in, whisking constantly to incorporate completely. When it’s well mixed and thickened, set the cream mixture aside to cool slightly.

Prepping the Pie Crust

Lay pie crust over 9 inch pie plate and press down gently to mold to the pie plate. Stretch gently so that the edges reach the edge of the pie plate if necessary. 

Crimp or stamp the pie crust in your preferred method. My favorite? I just use a fork to press lines all around the edge of the pie crust; simple and pretty. But sometimes I get crazy and do a cute little fold or crimp. If we’re just eating it at home, fork method for sure. If it’s for a holiday, I’m more likely to get fancy!

Add 1/4 cup of cherry pie filling to the cream mixture and stir to combine. Pour the cream mixture into the bottom of the pie crust and use a spoon to level it out.

Top the cream mixture with the remaining cherry pie filling, using a spoon to spread filling to cover all space.

Bake in a 400 degree preheated oven for 20-25 minutes (mine typically takes 23 minutes), until the crust is a beautiful golden brown and the pie filling is set. Remove the pie from the oven and let cool completely.

Once the pie is cool, top with an 8 ounce tub of whipped topping or 2 cups of homemade whipped cream.

Store in the refrigerator until you’re reading to serve. Store leftovers, covered, in the refrigerator. 

See – this pie is as easy or hard as you want it to be.

Easy: store-bought crust and whipped topping.

Hard (and super delicious and impressive): scratch made crust and homemade whipped cream.

Just like the pie crust crimping, I’m a lot more likely to take the hard way if I’m making it for Christmas and the easy way if it’s just a weekend dessert. 

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