Cherry Cream Pie

Cherry Cream Pie — An old-fashioned pie with homemade scratch crust topped with NO-BAKE layers of sweetened cream cheese along with juicy cherry pie filling!! If you like cherry pie, you’re going to LOVE this amped up version!!

The BEST Old-Fashioned Cherry Cream Pie

This pie is an absolute winner for anyone who likes cherry pie! In addition to the cherry pie filling, there’s a layer of sweetened cream cheese that’s so creamy. It pairs wonderfully with the cherry pie filling!

I find that the cream cheese layer, because there’s also lemon juice in it, helps balance some of the sweetness that canned cherry pie filling can tend to have.

What I love about this pie is that after you blind bake the crust, the rest of the pie is no-bake! Just refrigerate the pie for approximately 30 minutes total after adding the sweet cream cheese and the cherries before digging in. 

It’s the perfect pie for Valentine’s Day, an anniversary, the Christmas holiday season, or even a patriotic holiday!

Ingredients in Cherry Cream Pie 

For the homemade pie crust, you’ll need:

• All-purpose flour
• Salt
• Granulated sugar
• Cold butter
• Vegetable shortening
• Ice cold water
• Egg

For the cherry cheesecake pie filling, you’ll need:

• Cream cheese
• Sweetened condensed milk
• Lemon juice
• Vanilla extract
• Cherry pie filling

How to Make Cherry Cream Pie

Make the homemade pie dough. You’re going to combine flour, salt, sugar, cut in the butter and the shortening, and add ice cold water a tablespoon at a time until the dough forms large clumps. Wrap in plastic wrap and refrigerate for at least 15 minutes, or up to 3 days.

Roll out the pie crust. Be gentle when rolling it out and start from the center and roll out by pressing gently on the rolling pin. I like to roll it out to 12 inches to make sure the pan will be covered.  Save the scraps by wrapping them in cling wrap and storing it for up to 3 days.

Blind bake the pie crust. Once the pie dough has been rolled out, gently transfer it to your pie plate. Prick the crust all over with a fork, then line with foil and fill with pie weights or dry beans. Bake for 20 minutes, then remove the foil and pie weights, brush with egg wash, and bake for another 10 minutes. 

Make the cherry cheesecake pie filling. Begin by beating together softened cream cheese before adding sweetened condensed milk, lemon juice, vanilla, and beat until the mixture is fluffy. Note that the best way to soften cream cheese is to set it out at least 1 hour before you use it. If it’s not very soft, it’s much harder to get it to beat together into a smooth and fluffy consistency.

Assemble and chill the pie. Pour the mixture into your blind-baked crust and refrigerate the pie for at least 20 minutes, or until set. Top with the cherry pie filling and refrigerate at least 10 more minutes before serving with a dollop of whipped cream or vanilla ice cream.

What does Blind Bake Mean?

It simply means to pre-bake the crust without filling, then add the filing once the crust is baked.

Do I Have to Use Pie Weights for Blind Baking the Crust? 

Yes! The pie weights will help weigh down the dough to prevent puffing and shrinking, so fill it up. Alternately, you can substitute the pie weights with dried rice or beans. You can then save the rice or beans for future blind baking needs. 

Do I Have to Prick the Crust with a Fork? 

Yes! Pricking holes in the pie crust before baking allows the steam to escape. If you don’t, the pie crust will puff up and some parts of the crust will bake too quickly. 

What Size Pie Plate Should I Use? 

I recommend a 9-inch glass or ceramic pie pan for this pie.

How to Store Cherry Cream Pie

You can store the pie in the fridge for up to 5 days. Make sure to cover your pie plate tightly with plastic wrap or if you have a pie lid, even better. 

Can I Freeze Cherry Cream Cheese Pie? 

I haven’t tried freezing this cherry cream cheese pie, so can’t speak to how that would work. 

Tips For The Best Homemade Cherry Cream Pie

It is important to use both butter and shortening in a pie crust. Quality butter gives a beautiful flavor while the shortening produces the flakey, tender, melt in your mouth crust. So don’t omit the butter and shortening!

All-purpose flours are not created equal. For making pie crusts (or anytime you bake) I find that King Arthur Unbleached All-Purpose Flour or the organic version of that flour yields the best tasting baked goods. Sometimes spending the few cents is worth the taste and the results!

If you would like to add a twist to the cherry cream pie, you can melt 1 cup of white chocolate chips and spread it on the crust before adding the filling. Allow the white chocolate to set, then add the filling, followed by the cherries.

For garnishing the pie, you can add an edible sugar rose to the center of the pie. Or simply top with whipped cream or vanilla ice cream.

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4.75 from 12 votes

Cherry Cream Pie

By Averie Sunshine

An old-fashioned pie with homemade scratch crust topped with no-bake layers of sweetened cream cheese along with juicy cherry pie filling!! If you like cherry pie, you're going to LOVE this amped up version!!

Prep Time: 45 minutes minutes

Cook Time: 30 minutes minutes

Additional Time: 30 minutes minutes

Total Time: 1 hour hour 45 minutes minutes

Servings: 8

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Ingredients 

Crust

• ▢ 2 cups all-purpose flour
• ▢ ½ teaspoon salt
• ▢ 1 teaspoon granulated sugar
• ▢ ½ cup cold butter, cubed
• ▢ 4 tablespoons vegetable shortening
• ▢ 4 tablespoons ice cold water
• ▢ 1 large egg
• ▢ 1 tablespoon water

Filling

• ▢ 8 ounces brick-style cream cheese, very well softened to room temperature
• ▢ one 14-ounce can sweetened condensed milk
• ▢ ⅓ cup lemon juice, freshly squeezed is optimal but bottled is acceptable
• ▢ 1 teaspoon vanilla extract
• ▢ 21- oz can cherry pie filling

Cook ModePrevent your screen from going dark

Instructions 

Crust:

• To a large bowl, add the flour*, salt, sugar, and mix with a whisk until combined.
• Add the butter, shortening** and with a pastry cutter or fork, mix until the mixture resembles a coarse meal (pea-sized bits with a few larger bits is ok).
• Add ice cold water a tablespoon at a time over the flour mixture, and stir with a wooden spoon or rubber spatula after every tablespoon. Do not add any more water than you need to. Stop adding water when the dough begins to form large clumps.
• Wrap tightly in plastic wrap and refrigerate for at least 15 minutes, or up to 3 days.
• Preheat oven to 375F and on a clean table or counter top, sprinkle some flour on the surface and on your rolling pin and roll out the dough into 1⁄4-inch thick and place it into a 9-inch pie pan.
• Tuck in the extra pie crust if you like your crusts thick, or cut it out. 
• Using a fork, prick holes into the pie crust dough.
• Line the pie crust with parchment paper or foil, and add a cup of uncooked dry rice on top or 1 cup of dry uncooked beans.
• Blind bake for 20 minutes and while it bakes, make the egg wash by whisking together the egg and 1 tablespoon water in a small bowl.
• After 20 minutes, remove the blind baking weights and the parchment or foil, and brush with the egg wash.
• Bake for another 10 minutes without any parchment, foil or weights.
• Allow the pie crust to cool completely.

Filling:

• With a handheld electric mixer or the bowl of a stand mixer fitted with the paddle attachment, beat the softened cream cheese on high speed until smooth, about 3 to 5 minutes depending on how soft it was and how powerful your mixer is.
• Add the sweetened condensed milk, lemon juice, vanilla extract, and best on medium-high until fully combined
• Pour the cream cheese mixture into the blind-baked crust.
• Refrigerate for at least 20 minutes, or until set.
• Add and arrange the cherry pie filling to your liking, and refrigerate for at least more 10 minutes before serving.
• Best served with a dollop of freshly whipped cream or vanilla ice cream.

Notes

*All-purpose flours are not created equal. For making pie crusts (or anytime you bake) I find that King Arthur Unbleached All-Purpose Flour or the organic version of that flour yields the best tasting baked goods. Sometimes spending the few cents is worth the taste and the results!

**It is important to use both butter and shortening in a pie crust. Quality butter gives a beautiful flavor while the shortening produces the flakey, tender, melt in your mouth crust. So don’t omit the butter and shortening!

Storage: Pie will keep airtight in the fridge for up to 5 days noting the crust could become a bit soggier as time passes.

Nutrition

Serving: 1, Calories: 687kcal, Carbohydrates: 84g, Protein: 12g, Fat: 34g, Saturated Fat: 20g, Polyunsaturated Fat: 12g, Cholesterol: 109mg, Sodium: 424mg, Fiber: 1g, Sugar: 38g

Nutrition information is automatically calculated, so should only be used as an approximation.

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