Cherry Vanilla Cream Pie Recipe — Silky No-Bake Dessert

This Cherry Vanilla Cream Pie features a velvety vanilla cream filling topped with a bright, tart cherry topping made from fresh or frozen cherries. It’s a light, refreshing dessert and a delightful twist on traditional cherry pie.

Growing up with cherry trees outside the kitchen window, I remember my mother making homemade cherry pies, preserves, and cobblers. Red tart cherries always signaled comfort and celebration. Today I use tart cherries in many desserts and this pie — creamy vanilla beneath a tangy cherry topping — has become a favorite.

I often make classic cherry pie, but wanted to try layering a rich vanilla cream under the cherry topping. The result exceeded expectations: a silky custard-like base that balances the bright, slightly tangy cherries for a truly perfect pie.

If fresh red tart cherries aren’t available, frozen work beautifully — I use them most of the year. I have one cherry tree that yields enough fruit for a couple of pies, but I often stock frozen bags so I can bake this pie anytime.

I find frozen red tart cherries at several grocery stores; when available I buy extra and stash them in the freezer. Dark sweet cherries are more common in stores, so look specifically for red tart cherries for the best flavor in this recipe.

This pie has two main components plus the pie crust. Both the vanilla cream and the cherry topping are cooked on the stovetop; the oven only needs to be preheated to bake and cool a pre-baked pie shell if you choose to make your own crust.

Vanilla Cream Filling Ingredients

• 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

The vanilla cream filling is straightforward. Combine the sugar, cornstarch, salt, milk, and half & half in a saucepan and cook over medium heat, stirring constantly until the mixture boils. Cook for 1 minute, then temper the egg yolks by whisking about one-third of the hot mixture into them. Return the egg mixture to the pan, bring back to a boil while stirring, and cook 1 minute more. Remove from heat and stir in the butter and vanilla. Pour into a cooled pre-baked pie shell, cover with plastic to prevent a skin, and refrigerate at least 4 hours or overnight.

Cherry pie filling/topping ingredients

• 1/4 cup granulated sugar
• 2 tablespoons cornstarch
• 1 bag frozen red tart cherries (12 ounces), thawed and drained, reserve the juice; or 3 cups fresh cherries

For the cherry topping, whisk the sugar, cornstarch, and reserved cherry juice in a saucepan. Bring to a boil over medium heat, stirring constantly, and cook 1 minute. Add the cherries, stir, and cook 1 additional minute. Remove from heat and chill briefly in the freezer until slightly cooled, then spread gently over the chilled vanilla filling.

Optional Whipped Cream Topping

To make whipped cream, combine 1 cup heavy whipping cream, 1/3 cup powdered sugar, and 1/2 teaspoon vanilla. Whisk on high until it holds soft peaks, about 1 minute. Pipe or spoon dollops around the pie edges just before serving for a pretty finish.

More cherry recipes you might enjoy include cherry pie, cherry fritters, cherry compote for pancakes, and cherry turnovers. If you make this pie, please leave a comment and rate the recipe — feedback is always appreciated.

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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
• Category: Pies
• Method: Cook
• Cuisine: American

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