Cherry Custard Pie
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!
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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)
Cherry Custard Pie
Equipment
- 1 10-inch deep dish pie plate
- 1 large mixing bowl
- 1 wooden spoon
- 1 medium mixing bowl
- 1 cherry pitter sharp knife to pit cherries
- measuring cups
- measuring spoons
- 1 sauce pan
- 1 small mixing bowl
- 1 electric mixer
- 1 cookie sheet to put under pie shell and catch drips
Ingredients
- 5 cups fresh cherries pitted and halved
- 1 1/2 tsp. almond extract
- 1 cup granulated sugar
- 1 cup heavy whipping cream
- 1/4 cup UNBLEACHED all-purpose flour (bleached flour toughens baked goods)
- 2 large eggs
- 1 unbaked 10-inch deep-dish pie shell
Instructions
- Pit and halve cherries.
- Set aside.
- Mix granulated sugar and flour together and place in medium-sized saucepan; place over low to medium heat and add cream.
- Cook until mixture simmers.
- Remove from heat.
- Meanwhile, in small bowl beat eggs with an electric mixer on high until light yellow in color.
- This will take about a minute.
- Stir a few tablespoons of hot cream mixture into the eggs.
- Then stir entire egg mixture into the hot cream sauce and place back on burner.
- Cook over low-medium heat until custard thickens, about 5-10 minutes.
- Remove from heat and add almond extract.
- Place pie dough in plate and flute edges.
- Once custard is ready add cherries to the pie crust.
- Then spread the custard mixture evenly over the cherries.
- Place pie on a cookie sheet.
- Bake at 300° about 1 hour and 15 minutes to 1 hour 30 minutes or until custard is set, pie is lightly browned and cherries are cooked.
Notes
Cherries provided courtesy of Northwest Cherry Growers.
© Can’t Stay Out of the Kitchen
Nutrition
If you’re looking for a break from traditional Cherry Pie, this is it!
If you’ve never had Custard Pie before you don’t know what you’re missing. Custard Pie with cherries is even better.
Cherry Custard Pie is some kind of delicious. 🙂
You may also enjoy these delicious recipes!
Cherry Custard Pie
Equipment
- 1 10-inch deep dish pie plate
- 1 large mixing bowl
- 1 wooden spoon
- 1 medium mixing bowl
- 1 cherry pitter sharp knife to pit cherries
- measuring cups
- measuring spoons
- 1 sauce pan
- 1 small mixing bowl
- 1 electric mixer
- 1 cookie sheet to put under pie shell and catch drips
Ingredients
- 5 cups fresh cherries pitted and halved
- 1 1/2 tsp. almond extract
- 1 cup granulated sugar
- 1 cup heavy whipping cream
- 1/4 cup UNBLEACHED all-purpose flour (bleached flour toughens baked goods)
- 2 large eggs
- 1 unbaked 10-inch deep-dish pie shell
Instructions
- Pit and halve cherries.
- Set aside.
- Mix granulated sugar and flour together and place in medium-sized saucepan; place over low to medium heat and add cream.
- Cook until mixture simmers.
- Remove from heat.
- Meanwhile, in small bowl beat eggs with an electric mixer on high until light yellow in color.
- This will take about a minute.
- Stir a few tablespoons of hot cream mixture into the eggs.
- Then stir entire egg mixture into the hot cream sauce and place back on burner.
- Cook over low-medium heat until custard thickens, about 5-10 minutes.
- Remove from heat and add almond extract.
- Place pie dough in plate and flute edges.
- Once custard is ready add cherries to the pie crust.
- Then spread the custard mixture evenly over the cherries.
- Place pie on a cookie sheet.
- Bake at 300° about 1 hour and 15 minutes to 1 hour 30 minutes or until custard is set, pie is lightly browned and cherries are cooked.
8 Comments
Alex
May 29, 2020 at 10:50 am
This was a lifesaver! I’ve had so much trouble finding a good, basic custard that I like to combine with other things, and this is my new favorite!
Teresa
May 29, 2020 at 3:37 pm
Hi, Alex, so glad you enjoyed the recipe. Enjoy your weekend.
Cheryl
July 24, 2019 at 7:38 am
Could you use frozen cherries?
Teresa
July 24, 2019 at 9:38 am
Hi, Cheryl. I think you can. I would thaw them first and then dry them off as well as you can so you don’t have extra moisture. Otherwise it will take 3 hours to cook the pie!
Kennan
July 13, 2019 at 8:56 am
I found this recipe just two days ago and knew that I had to give it a try. I have this pie in the oven now and can’t wait to see AND TASTE the end results. I have a feeling that I will be making this recipe every year when the cherries are ripe!
Teresa
July 13, 2019 at 10:17 am
Hi, Kennan. Just make sure you keep it in the oven long enough that the custard sets up. That’s the hardest part of this recipe. Stick a knife into the center if need be and test for doneness. Sometimes the top will be done but the inside is not quite set. Hope you enjoy it.
J
July 11, 2019 at 1:39 pm
Hi Teresa!
I don’t care for custard, but if someone handed a piece of pie to me, I would still try it bc it has cherries in it! I wouldn’t let the cherries go to waste after all! 😂
Have a great rest of the week and weekend coming up!
Teresa
July 12, 2019 at 9:44 am
Thanks so much. Truly this pie is heavenly! Enjoy your week too.