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Cherry Cream Pie

 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 recipe originated. We think it’s a delectable dessert, with a nutty crumb crust, real whipped cream and, of course, cherry pie filling.
6-8 ServingsPrep: 40 min. + chilling


  • 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 McCormick® Pure 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. Yield: 6-8 servings.

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Cherry Cream Pie (continued)

Nutritional Facts: 1 serving (1 each) equals 547 calories, 33 g fat (16 g saturated fat), 72 mg cholesterol, 219 mg sodium, 57 g carbohydrate, 2 g fiber, 8 g protein.
Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.