Name: Cherry Cream Pie Recipe
Prep time: 45 min
Cook time: 1 h
Total time: 1 h 45 min
Cuisine: American
Ingredients: 2 3/4 cups all-purpose flour; 2 tablespoons granulated sugar; 1/2 teaspoon salt; 8 ounces unsalted butter, very cold; 9 to 12 tablespoons ice water; 1 egg; 1 teaspoon milk; 1 1/2 pounds sweet black cherries, pitted and halved; 1/4 cup granulated sugar; 2 tablespoons fresh squeezed lemon juice; 2 tablespoons bourbon whiskey; 1 tablespoon amaretto liqueur; 1 tablespoon cornstarch; Pinch of salt; 1/2 teaspoon powdered gelatin; 8 ounces mascarpone, room temperature; 1 pint whipping cream, cold; 3 tablespoons powdered sugar; 3 tablespoons reserved cherry filling liquid, room temperature; 1 teaspoon amaretto liqueur

Jump to Recipe· 3.9 from 57 reviews

If you adore fruit-forward desserts with a luscious, velvety twist, you are going to fall head over heels for this Cherry Cream Pie Recipe. Picture a crisp, buttery crust hugging a rich, tender filling of sweet black cherries infused with a hint of bourbon and amaretto, crowned by a fluffy cherry-spiked mascarpone whipped cream that just melts in your mouth. This pie beautifully balances the bright, tangy flavors of fresh cherries with smooth creamy indulgence, making it an unforgettable treat perfect for gatherings, celebrations, or simply a cozy afternoon at home.

Ingredients You’ll Need

The image shows a close-up of a metal pot filled with dark red cherries soaking in a deep red sauce. A woman's hand holds a silver spoon over the pot, lifting some of the cherries. Around the pot, there are fresh green leaves and a few loose cherries scattered on a white marbled surface. In the background, there is a white bowl full of bright red cherries. The scene has soft lighting and a dark, cozy atmosphere. photo taken with an iphone --ar 4:5 --v 7

This Cherry Cream Pie Recipe uses straightforward ingredients that come together magically. Each one plays a crucial role in building the fantastic layers of flavor, from the flaky crust to the vibrant cherry filling and dreamy cream topping.

Flour (2 3/4 cups): The foundation of a tender yet sturdy pie crust perfect for holding all that delicious filling.
Granulated Sugar (2 tablespoons + 1/4 cup): Adds just the right touch of sweetness, balancing the natural tartness of the cherries.
Salt (1/2 teaspoon and a pinch): Enhances all the flavors and keeps the crust from tasting flat.
Unsalted Butter (8 ounces, very cold): Key to a flaky, melt-in-your-mouth crust with beautiful browning.
Ice Water (9 to 12 tablespoons): Helps the dough come together without melting the butter, ensuring flakiness.
Egg (1) and Milk (1 teaspoon): Creates an egg wash that gives your crust a gorgeous golden shine.
Sweet Black Cherries (1 1/2 pounds, pitted and halved): The star ingredient, bursting with flavor and color.
Fresh Lemon Juice (2 tablespoons): Adds brightness and balances the sweetness of the fruit.
Bourbon Whiskey (2 tablespoons): Infuses a warm, complex note into the cherry filling that’s simply irresistible.
Amaretto Liqueur (2 tablespoons total): A lovely almond-scented kiss that enriches both filling and cream.
Cornstarch (1 tablespoon): Thickens the cherry filling to a perfect luscious consistency.
Powdered Gelatin (1/2 teaspoon): Helps set the cherry filling beautifully without overpowering the flavors.
Mascarpone (8 ounces, room temperature): Adds a creamy richness that turns the whipped cream into something heavenly.
Whipping Cream (1 pint, cold): Whipped to soft and then stiff peaks for a light yet indulgent topping.
Powdered Sugar (3 tablespoons): Sweetens the cream delicately and smooths out the texture.
Reserved Cherry Filling Liquid (3 tablespoons, room temperature): This secret addition gives the whipped cream a subtle fruitiness and moisture.

How to Make Cherry Cream Pie Recipe

Step 1: Make the Pie Crust

Start by mixing your dry ingredients – flour, sugar, and salt – in a large bowl. Here’s a fun part: grate cold butter into the bowl using a box grater! This creates tiny bits of butter coated in flour that produce a beautifully flaky crust after baking. Then, gently mix in ice water one tablespoon at a time until the dough just holds together when squeezed. Roll it out to about 1 cm thick and fit it into a greased 9-inch pie pan. Be sure to fold and pinch the edges for a neat rim. Chill it in the freezer to rest, then blind bake it with greased foil and pie weights until the edges are lightly browned. After removing the foil and weights, brush the crust with an egg wash and bake a little more to achieve a golden, crisp base. Let it cool completely before filling.

Step 2: Prepare the Cherry Filling

Bring the pitted and halved cherries, sugar, lemon juice, bourbon, amaretto, cornstarch, and a pinch of salt to a boil over medium-high heat, stirring frequently. Then reduce the heat and simmer until the fruit softens and the mixture thickens, about 8 to 10 minutes. Carefully reserve 3 tablespoons of the liquid from this vibrant cherry filling to add later to the whipped cream. Stir the powdered gelatin into the warm filling and set aside to cool to room temperature — this will help the filling set perfectly in the pie crust.

Step 3: Make the Cherry Whipped Cream and Assemble

Using a stand mixer fitted with a whisk attachment, beat the room-temperature mascarpone, cold whipping cream, and powdered sugar at medium speed until soft peaks form. Add the reserved cherry liquid and amaretto and continue whipping until stiff peaks appear. This luscious cherry-spiked cream is what takes the Cherry Cream Pie Recipe from great to unforgettable. Finally, spoon the cooled cherry filling into the cooled crust, then carefully spread the whipped cherry cream on top. If you want to go the extra mile, decorate with fresh cherries for a beautiful finishing touch.

How to Serve Cherry Cream Pie Recipe

The image shows a pie with two visible layers: a light beige crust at the bottom with a fine, textured edge, and a thick, swirled pink cream layer on top that looks soft and smooth with some darker pink streaks. The pie sits on a clear glass dish placed on a dark green surface with scattered cherries around. A single shiny red cherry with a stem is placed right in the center on top of the pink cream. The background is dark, which makes the pie stand out clearly. photo taken with an iphone --ar 4:5 --v 7

Garnishes

Fresh cherries are the perfect garnish, adding vibrant color and a burst of fresh flavor that complements the pie beautifully. You can also sprinkle finely chopped toasted almonds or a dusting of powdered sugar for a touch of elegance and subtle crunch. A few mint leaves provide a pop of green and a refreshing aroma.

Side Dishes

Serve your Cherry Cream Pie Recipe alongside a scoop of vanilla bean ice cream or a dollop of lightly sweetened whipped cream for extra decadence. A cup of strong coffee or hot tea pairs wonderfully, balancing the sweetness with their warm, slightly bitter notes.

Creative Ways to Present

If you’re feeling festive, cut mini versions of this pie into small tartlets and serve them individually, perfect for party platters. Another fun idea is layering the cherry cream filling and whipped cream in clear glass jars or parfait glasses, showcasing the beautiful contrasting colors.

Make Ahead and Storage

Storing Leftovers

Keep any leftover Cherry Cream Pie Recipe chilled in the refrigerator, tightly covered with plastic wrap or in an airtight container. It will stay fresh and delicious for up to 3 days, allowing the flavors to mingle even more each day.

Freezing

While the crust can be frozen baked or unbaked, the cherry whipped cream topping doesn’t freeze well. To freeze, wrap the pie tightly in plastic wrap and then foil before placing in the freezer for up to 1 month. Thaw overnight in the refrigerator and refresh the topping with a quick whip of heavy cream if needed.

Reheating

Since this pie has a creamy topping, it’s best enjoyed chilled or at room temperature. Avoid reheating as it can affect the texture of the whipped cream. If you do want a warm slice, try heating a slice of crust and cherry filling separately, then top with fresh whipped cream.

FAQs

Can I use frozen cherries instead of fresh for this Cherry Cream Pie Recipe?

Yes! If fresh cherries are out of season, frozen sweet black cherries work well too. Just be sure to thaw and drain them thoroughly before cooking to avoid excess liquid in your filling.

Is there a substitute for mascarpone in the whipped cream topping?

Mascarpone adds a rich, creamy texture, but you can substitute it with softened cream cheese for a slightly tangier taste or use all heavy cream for a lighter option.

Can I make the crust gluten-free?

Absolutely! Use a gluten-free all-purpose flour blend that measures cup-for-cup like regular flour. You may need to adjust the water slightly to get the right dough consistency.

What can I do if I don’t have amaretto or bourbon?

If you want to skip the alcohol or don’t have those liqueurs, you can replace them with a splash of almond extract for the amaretto flavor and a little vanilla extract instead of bourbon. The pie will still be delicious!

How do I prevent the crust from getting soggy with the moist cherry filling?

Blind baking the crust and then brushing it with egg wash seals it, creating a barrier that helps keep the crust crisp despite the juicy filling. Also, letting the filling cool before filling the crust helps prevent sogginess.

Final Thoughts

There is something truly special about this Cherry Cream Pie Recipe that feels both classic and delightfully unique. From the flaky crust to the sweet and boozy cherry filling and the airy mascarpone cream topping, every bite is a celebration of textures and flavors. I hope you’ll whip up this amazing pie soon and enjoy the smiles it brings to your table just like it does at mine.

Cherry Cream Pie Recipe

Ingredients You’ll Need