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Cherry Cream Pie

A favorite vacation spot in Wisconsin—Door County (in the "thumb" of the state)—is known for its abundance of cherry orchards, and that's where this cream pie recipe originated. We think it's a delectable dessert, with a nutty crumb crust, real whipped cream and, of course, cherry pie filling. —Carol Wencka, Greenfield, Wisconsin
  • Total Time
    Prep: 40 min. + chilling
  • Makes
    6-8 servings


  • CRUST:
  • 1 cup all-purpose flour
  • 1 cup finely chopped walnuts
  • 1/2 cup butter, softened
  • 1/4 cup packed brown sugar
  • 1 package (8 ounces) cream cheese, softened
  • 1 cup confectioners' sugar
  • 1/4 teaspoon almond extract
  • 1/2 cup heavy whipping cream, whipped
  • 1 can (21 ounces) cherry pie filling


  • In a small bowl, combine the flour, walnuts, butter and brown sugar. Transfer to a 13-in. x 9-in. baking pan. Bake at 375° for 15 minutes, stirring once. Set aside 1 cup of crumbs. While warm, press the remaining crumbs into a greased 9-in. pie plate, firmly pressing onto the bottom and up the sides. Chill for 30 minutes.
  • In a small bowl, beat the cream cheese, confectioners' sugar and almond extract until smooth. Spread over bottom of crust. Gently fold whipped cream into the pie filling; spread over cream cheese layer. Sprinkle with reserved crumbs. Chill for at least 4 hours before serving.
Nutrition Facts
1 each: 547 calories, 33g fat (16g saturated fat), 72mg cholesterol, 219mg sodium, 57g carbohydrate (39g sugars, 2g fiber), 8g protein.

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  • 1Heart4Jesus
    May 12, 2019

    Quick question. I've read and re-read the list of ingredients, but I don't see cherry pie filling. I'm assuming this recipe calls for a standard sized can or 1 cups of homemade filling. Is that correct? Sounds delicious and vesatile!

  • sstetzel
    Sep 22, 2016

    Hi slowinsjams,You're using the 9 x 13 pan to toast the nuts and crumbs. If you read a bit further in that paragraph you'll see " Set aside 1 cup of crumbs. While warm, press the remaining crumbs into a greased 9-in. pie plate"That forms the crust for the pie.Hope that helps!

  • slowinsjams
    Sep 21, 2016

    Is the filling for a pie or the 9X13 pan in the first paragraph of directions?

  • squeakymouse
    Jun 19, 2016

    I didn't make the crust (allergies) so used a package Graham cracker crust. Used vanilla extract (allergies) and 1/2 tub cool whip (lazy). Delicious. Would like more cheese layer.

  • angelasandoval
    Jul 23, 2010

    Very good! Although I thought it could have used a little more of the cream cheese layer for the amount of cherry layer. Loved the crust!