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Dessert Cherry Pie

Dessert Cherry Pie

"Good when fresh fruits are out of season."
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1 d 3 h servings 275 cals
Serving size has been adjusted!
Original recipe yields 8 servings


  • Calories:
  • 275 kcal
  • 14%
  • Fat:
  • 13.2 g
  • 20%
  • Carbs:
  • 36.5g
  • 12%
  • Protein:
  • 4.3 g
  • 9%
  • Cholesterol:
  • 72 mg
  • 24%
  • Sodium:
  • 214 mg
  • 9%

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. 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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Read all reviews 8
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Least positive

really light

I love it!!!!

Came out excellent

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.

Very good!!!!

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

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...

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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