I use homegrown cherries in this bountiful pie with its unique crunchy coconut topping. But I've found that purchased tart cherries yield a dessert that's nearly as delicious. I always bake this pie around Presidents' Day or Valentine's Day, but it's popular with my family in any season.
Dainty tarts filled with custard and fruit are fantastic for brunch. The recipe comes from our Test Kitchen. For a prettier presentation, remove the foil tins before serving. To do so, invert each shell when cool and carefully remove the foil.
I knew this cool, fruit and creamy dessert was a winner the first time I tasted it. I confirmed that fact a few summers ago when I entered the recipe in a contest at work—it won first place. Co-workers still call to request it.
— Mary Olson, Albany, Oregon
I received this wonderful recipe many years ago from a friend. The creamy custard-style ice cream has a mild cherry flavor with a fun oat crunch. It takes some time to make, but it's worth the extra effort!
-Dorothy Koshinski, Decatur, Illinois
Served with a creamy, full-bodied dip, sugared puff pastry stars and a fresh berry medley make a festive dessert. It's pretty, delicious and easy to prepare for the Fourth of July or any summer gathering. —Gail Sykora, Menomonee Falls, Wisconsin