Dessert Cherry Pie Recipe -
Dessert Cherry Pie Recipe
  • READY IN 1+ days

Dessert Cherry Pie

Recipe by  

"Good when fresh fruits are out of season."

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Ingredients Edit and Save

Original recipe makes 1 9-inch pie Change Servings
  • PREP

    40 mins

    1 day 3 hrs


  1. Let cherries sit in juice with 1/4 cup sugar for 2 hours. Drain cherries, reserving juice; pour juice in a small saucepan.
  2. Soften gelatin in the cherry juice for 5 minutes. Mix in egg yolks and salt. Cook on low heat, stirring constantly, until gelatin dissolves, about 5 minutes. Remove from heat and stir in almond extract, red food color, and cherries. Chill until room temperature, but not set.
  3. In a large glass or metal mixing bowl, beat egg whites until foamy. Gradually add 1/4 cup sugar, continuing to beat until stiff peaks form. Fold into cherry mixture. Fold in whipped cream until no streaks remain. Pour into graham cracker crust. Chill several hours or overnight before serving.
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Reviews More Reviews

Aug 29, 2002

really light

Feb 06, 2009

I love it!!!!


9 Ratings

Dec 01, 2009

Came out excellent

Oct 19, 2009

This dessert has a nice flavor and is light and fluffy, however, we were not impressed enough to make it again. Thank you, Beth, for submitting the recipe.

Mar 17, 2010

Very good!!!!

Jun 28, 2013

This recipe was so easy and tasted AMAZING! I used an 8oz carton of cool whip in place of the heavy cream, which I think made it fluffier, lighter, and healthier. Thank you Beth I will definitly make this again!

Jan 27, 2015

The recipe turned out great as written, and I made sure to use heavy cream because it is WAY healthier than cool whip.

Mar 30, 2013

Very easy to make and very tasty. However, my kids didn't like it and the hubby refused to even try it because it's "not cherry pie". I thought it was pretty good.


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  • Calories
  • 275 kcal
  • 14%
  • Carbohydrates
  • 36.5 g
  • 12%
  • Cholesterol
  • 72 mg
  • 24%
  • Fat
  • 13.2 g
  • 20%
  • Fiber
  • 1.2 g
  • 5%
  • Protein
  • 4.3 g
  • 9%
  • Sodium
  • 214 mg
  • 9%

* Percent Daily Values are based on a 2,000 calorie diet.

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