Cherry Custard Pie is irresistible. This luscious pie has cherries baked in a delicious custard sauce. It’s rich, sweet and outstanding. If you’re a cherry lover, this pie will rock your world!
The secret to making this pie is cooking it long enough. I baked this pie at 300 degrees for about 2 hours. If you increase the temperature to 350, you may be able to get it done in about an hour and 15 minutes. Don’t merely look at the top of the pie or jiggle it to see if it’s set. Stick a toothpick into the center and see if it still comes out gooey. That’s the only way to tell for sure.
I received 20 pounds of fresh cherries from the Northwest Cherry Growers association out of Washington state. These are absolutely prime cherries. They’re big, plump and utterly delicious. I made up ten different desserts with them including Cherry Crisp, Cherry Pinwheel Cobbler, Cherry Slab Pie and Cherry Crumb Pie. Each dessert was so mouthwatering.
I sent this pie out to John’s office last week along with the Cherry Crumb Pie. Those pies were demolished in no time, even though they had a skeleton crew working right before the Fourth of July. I don’t think any crumbs remained. 🙂
Give Cherry Custard Pie a try, especially if you’re tired of eating Cherry Pie the same way every time. While I didn’t add ice cream, it’s amazing with a dollop. 🙂 Enjoy.
Cherry Custard Pie is irresistible.
Cherry Custard Pie will rock your world!
The secret to baking this pie, is to bake it long enough. It takes a while before the custard sets and cooks through.
If you enjoy cherries, this dessert is for you!
Here’s what I did.
I used these ingredients.
Combine flour and sugar in a saucepan over low to medium heat.
Add heavy whipping cream.
Stir to combine. Cook until mixture simmers, then remove from heat.
Meanwhile, beat eggs in a mixing bowl at high speed until light yellow in color. This will take about a minute.
Once the cream mixture has been brought to a simmer, remove from heat. Then add a couple of tablespoons of the sauce to the beaten eggs.
Stir well to combine. You CANNOT eliminate this step or the eggs will curdle.
Add egg mixture to sauce mixture.
Stir ingredients to combine. Cook over low heat until custard thickens about 5-10 minutes.
Remove from heat. Add almond extract to custard and stir completely.
Once the custard is made, then add the cherries to the pie shell. If you add the cherries sooner the crust will get soggy.
Pour custard evenly over cherries in pie plate. Place pie plate on a cookie sheet and then put in your pre-heated oven immediately.
Bake at 300 degrees for about two hours or until custard is completely cooked through. Insert a toothpick to the bottom of the pie to check for doneness.
You can also bake this at 350 degrees if you need the pie to cook more quickly. If the crust starts getting brown, lightly tent the pie with aluminum foil. At this temperature the pie should be ready in an hour or an hour and 15 minutes. But check with a toothpick to make sure!
Cherry Custard Pie is great for company during the summer.
This pie is rich, decadent and heavenly!
Cherry Custard Pie will make a cherry lover out of you!
Here’s the recipe.
CHERRY CUSTARD PIE
(My own concoction)
If you’re looking for a break from traditional Cherry Pie, this is it!
Cherry Custard Pie is some kind of delicious. 🙂
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