Black Bing Cherry Pie

"A wonderful rich pie perfect for those covered dish dinners or to impress special holiday company."
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4 h 20 m servings 538 cals
Serving size has been adjusted!
Original recipe yields 8 servings


  • Calories:
  • 538 kcal
  • 27%
  • Fat:
  • 32.6 g
  • 50%
  • Carbs:
  • 59.7g
  • 19%
  • Protein:
  • 7.8 g
  • 16%
  • Cholesterol:
  • 57 mg
  • 19%
  • Sodium:
  • 247 mg
  • 10%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Ready In

  1. In a large bowl, combine condensed milk, lemon juice, pecans and cherries.
  2. In a separate bowl, whip cream to soft peaks, and fold into milk mixture.
  3. Pour into crust and chill in refrigerator for at least 4 hours before serving.


Read all reviews 4
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I used fresh bing cherries instead of canned. It was a great way to use a lot of cherries and it tasted really good.

I made one of these today to taste test tonight before making them to sell. It is great! The taste testers next door said it passed with flying colors. I know it passed mine! Thanks for a grea...

This is great! I'd been looking for a good recipe with bing cherries after I accidentally bought some for baking cherry pie (which is better with sour cherries). Definitely fit the bill. :-)

I made this for Thanksgiving dinner as the second pie...first was pumpkin. No one like it. It just didn't taste that good. Sorry.

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