Cherry cream pie made with an easy crisp crust, a cream cheese and sweetened condensed milk filling and a sweet black cherry topping!
Hello friends! It’s national cherry pie day and instead of the classic (aka boring) cherry pie, I partnered with my friends from Eagle Brand to make this delicious cherry cream pie. I mean c’mon cream pie>>>any other pie. It’s light, refreshing and so simple to make!
What is cherry cream pie
This cherry cream pie is just what it sounds like. It starts with a crispy homemade crust, a sweet, slightly lemony cream filling and a homemade black cherry topping. It’s fairly simple to make, it just requires some patience for each layer to set.
How to make homemade crust
This pie crust recipe is one of my favorites. It’s adapted from Martha Stewart’s Lemon Tart. It’s so easy to make and pairs well with basically anything.
Some things to keep in mind when making this crust. Make sure to combine the flour with the sugar first and then add them to the butter. If you add the sugar to the butter (which seems like a natural instinct for bakers) the crust will be too soft and not bake up as crispy.
Can I use a different crust?
If you’re feeling fancy, you can brown the butter for a new level of flavor but make sure to remove ¼ cup (30g) of flour to make up for the lost water in the brown butter.
You can also make this pie with a homemade or store bought graham cracker crust to keep things super simple!
How to make cream filling
If you want to eat this cream filling with a spoon, this is a judgement-free zone, my friend! I made this cream filling using cream cheese, Eagle Brand Sweetened Condensed Milk, lemon juice, vanilla and gelatin. Five simple ingredients and it’s sooo creamy!
I love using sweetened condensed milk, especially for no-bake recipes, for a smooth silky texture. & of course I’m biased towards Eagle Brand *silly-face*.
You’ll want to bloom your gelatin in water first, and then whip the cream cheese and the sweetened condensed milk. Add in the lemon juice and vanilla and then the gelatin. If the gelatin looks a little chunky, just microwave it for 5 seconds and then pour it in. To get nice clean slices of cherry cream pie, make sure to let the filling set in the fridge for a few hours.
How to make homemade cherry pie topping
This topping is very similar to a cherry pie filling but slightly less saucy. I didn’t want all the liquid to run off the edge of the tart so I didn’t add any extra water to it. The cherries just simmer in a pot with sugar, lemon juice and cornstarch, stirring frequently until they burst a little and it resemble a thick, chunky sauce.
Can I use frozen or fresh cherries
You can use either frozen or fresh cherries. I prefer the frozen ones because they’re already deseeded and fresh cherries are rarely in season, lol.
How to store cherry cream pie
Always store the pie refrigerated and serve either cold, slightly chilled or at room temperature. It’s best to keep leftovers fully covered or in an airtight container so that they take on any other flavors from the refrigerator.
Thanks so much for stopping by, I hope you enjoy this cherry cream pie! If you have any questions, just comment down below and make sure to tag me @baranbakery and @eaglebrandmilk on instagram if you make it. As always, have a blessed day and happy baking!
- 1 1/4 cup (150g) all-purpose flour, spooned and leveled
- 1/4 cup (50g) granulated sugar
- 1/4 tsp salt
- 1/2 cup (113g) butter, melted
- 1 tsp gelatin bloomed in 2 Tbsp water
- 8oz cream cheese
- 1 can Eagle Brand Sweetened Condensed Milk
- 1/4 cup lemon juice (from 1 large lemon)
- 2 tsp vanilla extract
- 16 oz cherries (frozen or fresh)
- 1/4 cup granulated sugar
- 2 Tbsp lemon juice
- 1 Tbsp cornstarch
- 1/8 tsp salt
- To make the crust, combine the flour, sugar and salt in a bowl and fold them into the melted butter until combined. Press the crust into a greased 9” pie dish or tart pan and freeze for 20 minutes.
- Preheat the oven to 350F (177C). Place a piece of parchment paper on the frozen crust and fill it with pie weights. Bake for 20 minutes with the pie weights, remove the parchment paper and pie weights and bake for another 5-10 minutes, until golden brown.
- Remove the crust from the oven and allow it to cool completely to room temperature.
- To bloom the gelatin, combine it with the water and set it aside. Before adding it to the cream cheese mixture, microwave it for 5 seconds so it’s not chunky.
- Beat the cream cheese in the bowl of a stand mixer fitted with a whisk attachment for 2-3 minutes at high speed.
- Lower the speed and pour in the sweetened condensed milk. Scrape the edge of the bowl as necessary and mix until it’s well combined.
- Add in the lemon juice, vanilla and gelatin and mix until it's smooth. Pour the filling over the cooled crust and refrigerate it for at least 4 hours.
- Combine all of the ingredients for the cherry topping in a medium saucepan over low-medium heat and bring it to a simmer. Bring the heat down to low and allow the mixture to simmer for about 10 minutes, stirring frequently, until the liquid resembles a sauce.
- Remove the cherry topping from the heat and pour it into another bowl or jar to cool completely. Once it’s cooled, place it on top of the cream cheese filling.
- Serve the cheesecake cold or slightly chilled. Cover with plastic wrap or store slices in an airtight container for up to a week in the refrigerator.
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Amount Per Serving: Calories: 254Total Fat: 15gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 41mgSodium: 199mgCarbohydrates: 28gFiber: 1gSugar: 16gProtein: 3g
Nutrition information may not be fully accurate.
For similar recipes, check out:
- STRAWBERRY TURNOVERS WITH PHYLLO DOUGH
- PUMPKIN PIE WITH TOASTED MERINGUE TOPPING
- GINGERBREAD PIE WITH PHYLLO DOUGH CRUST
- MINI LEMON MERINGUE PIES WITH ATHENS PHYLLO SHELLS
- ROSÈ PEACH STRAWBERRY PIE
This post was sponsored by Eagle Brand, all thoughts and opinions are 100% my own. Thank you for supporting the brands that make Baran Bakery possible!