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Cherry cream pie top view dessert 1

Cherry Cream Pie

Lisa Bonny
Prep Time 10 minutes
Cook Time 30 minutes
Course Dessert
Servings 8 servings

Ingredients
  

  • 1/2 c. granulated sugar
  • 1/2 c. milk
  • 1/2 c. cream
  • 3 tbsp. butter
  • 2 tbsp. cornstarch + 2 tbsp. milk
  • 1/2 tsp. vanilla
  • 1 can 15 oz cherry pie filling
  • 1 pie crust
  • 2 cups whipped cream or 1 8 oz tub whipped topping

Instructions
 

  • Preheat oven to 400.
  • In a medium saucepan over medium heat, combine sugar, 1/2 cup milk, cream, and butter. Heat until butter is melted and sugar is dissolved, stirring occasionally.
  • In small bowl, whisk together cornstarch, 2 tablespoons milk, and vanilla.
  • Pour cornstarch mixture in and remove from heat, whisking constantly to incorporate mixture. Whisk until thickened. Set aside to cool slightly.
  • Lay pie crust over pie dish and press gently to mold to pie plate. Use a fork to decorate the edges or crimp edges.
  • Add 1/4 c. cherry pie filling to cream mixture and stir slightly. Pour mixture into pie crust.
  • Top with remaining cherry pie filling.
  • Bake at 400 for 20-25 minutes, or until crust is golden brown and pie filling seems fairly set. Remove from oven and let cool completely.
  • While pie is cooling, make 2 cups fresh whipped cream or let a tub of whipped topping thaw.
  • When pie is cool, top with whipped cream or whipped topping before serving.