Lemon-Cherry Pie Recipe - Allrecipes.com
  • READY IN 4+ hrs

Lemon-Cherry Pie

Recipe by  

"This is a wonderfully light recipe for summer that doesn't have a heavy 'cherry pie filling' taste."

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Ingredients Edit and Save

Original recipe makes 1 - 9 inch pie Change Servings
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Directions

  1. Layer 2/3 of the pie filling in the bottom of graham cracker crust; reserve remaining 1/3 for topping.
  2. In a medium saucepan, combine the pudding with milk, egg yolk, and sugar. Cook over medium heat until pudding has set up. Pudding will be very thick; this is okay. Remove pudding from stove and transfer to a 1 quart bowl. Stir in the cream cheese until completely combined.
  3. Fold in 1/2 of the whipped topping into the pudding mixture. Pour mixture into pie shell and top with the remaining whipped topping. Garnish top of pie with cherries that are in reserved pie filling. Cover and refrigerate for 3 hours.
Kitchen-Friendly View
  • PREP 20 mins
  • READY IN 4 hrs 20 mins
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Reviews More Reviews

Apr 14, 2009

This had good flavor, but was too much work. If I make it again, I'm just going to use instant lemon pudding. My cooked pudding turned out lumpy, even though I was constantly stirring.

 
Jan 29, 2005

I might be biased because I have a taste for pudding dishes, but this was a great idea, and the flavors mixed wonderfuly

 

4 Ratings

Aug 18, 2010

I always buy fresh cherries in bulk while they are in season. I pit them with a hand tool cherry pitter that I bought at Crate n Barrel, and then bag them up in quart sized ziplocs, then put them in the deep freeze. This way I have fresh cherries all year long! Canned cherries are ok but FULL of icky preservatives.

 
Jun 15, 2009

Very yummy and so simple to make. Everyone loves it and am always having someone ask for the recipe.

 

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Nutrition

  • Calories
  • 509 kcal
  • 25%
  • Carbohydrates
  • 67.1 g
  • 22%
  • Cholesterol
  • 60 mg
  • 20%
  • Fat
  • 24.9 g
  • 38%
  • Fiber
  • 0.7 g
  • 3%
  • Protein
  • 5.2 g
  • 10%
  • Sodium
  • 343 mg
  • 14%

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

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