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Cherry Vanilla Cream Pie.

Cherry Vanilla Cream Pie

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  • Author: Cindy @mycountrytable
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Total Time: 35 minutes
  • Yield: 8 servings 1x
  • Category: Pies
  • Method: Cook
  • Cuisine: American


This Cherry Vanilla Cream Pie features a velvety smooth vanilla cream pie filling, that’s topped with a luscious red tart cherry topping made with fresh or frozen cherries. It’s such a light and refreshing pie!


Units Scale


  • 1 pre-baked 9-inch pie shell, cooled


  • 2/3 cup granulated sugar
  • 3 tablespoons plus 1 teaspoon cornstarch
  • 1/2 teaspoon salt
  • 2 cups milk
  • 1 cup half & half
  • 3 large egg yolks, slightly beaten
  • 1 tablespoon butter
  • 1 1/2 teaspoons pure vanilla extract


  • 1/4 cup granulated sugar
  • 2 tablespoons cornstarch
  • 1 bag frozen Red Tart cherries, (12 ounces), thawed & drained well, RESERVING JUICE, you can also use 3 cups of fresh cherries.


  • 1 cup heavy whipping cream
  • 1/3 cup powdered sugar
  • 1/2 teaspoon pure vanilla extract



  1. Add the granulated sugar, cornstarch, salt, milk, and half & half to a medium saucepan. Cook over medium heat, stirring constantly, until the mixture comes to a boil. Continue to stir and cook for 1 minute. Remove the pan from the heat. Pour about 1/3 of the hot mixture into the beaten egg yolks, and whisk vigorously for about 30 seconds. Add the egg yolk mixture back to the pan and return the pan to the heat. Bring the mixure back to a boil over medium heat, stirring constantly. Once it comes to a boil, cooke for 1 minute and remove it from the heat. Add the butter and vanilla and stir to blend in.
  2. Pour the filling into the cooled pie shell. Cover the filling with a piece of plastic wrap, to prevent a skim from forming. Refrigerate pie for at least 4 hours or overnight.


  1. Add the sugar, cornstarch, and reserved cherry juice to a medium saucepan. Bring to a boil over medium heat, stirring constantly, and cook for 1 minute. Add the cherries and continue stirring, and cook for an additional minute. Remove the heat and place the pan in a freezer for a few minutes until the cherry topping is slightly chilled.
  2. Remove the plastic wrap from the pie. Spread the cherry topping over the pie and refrigerate until ready to serve.


  1. Add the heavy whipping cream, powdered sugar, and vanilla to the bowl of a stand mixer fitted with the whisk attachment. Beat the mixture on high speed until the whipping cream is thick. Spoon or pipe dollops of whipped cream around the edges of the pie.
  2. Refrigerate leftovers for up to 3 days.
  3. For best flavor, remove the pie from the refrigerator about 20 minutes before serving. Pipe the whipped cream on top right before serving.


  • Prep and cook times do not include times for prepping and making pie crust.