If you’re craving a dessert that feels like a warm hug from grandma, you have to try this German Cherry Custard Pie Recipe. This delightful pie beautifully combines juicy cherries with a luscious custard filling all nestled in a buttery crust. It’s the perfect balance of tart and sweet, with a creamy texture that’s simply irresistible. Whether you’re serving it for a family gathering or just because you deserve a treat, this German Cherry Custard Pie Recipe promises to become one of your favorite go-to desserts.
Ingredients You’ll Need
The magic of this pie lies in its wonderfully simple ingredients, each adding just the right touch to create a harmonious blend of flavors and textures. From the fresh cherries that bring a burst of freshness to the rich custard made with heavy cream and eggs, every element plays an essential role.
- Fresh or frozen cherries: 1 1/2 cups, pitted – the star of the pie offering vibrant color and natural tartness.
- Lemon juice: 1 tablespoon – brightens the cherries and enhances their flavor.
- Cornstarch: 1 tablespoon – helps thicken the cherry juices so the pie isn’t runny.
- Granulated sugar: 3/4 cup – balances the tartness with just the right amount of sweetness.
- Heavy cream: 1 1/2 cups – creates that dreamy, silky custard filling.
- Large eggs: 2 – essential for setting the custard.
- Vanilla extract: 1 teaspoon – adds a comforting warmth and depth.
- Pie crust: 1 pre-made or homemade – the buttery base that holds everything together.
- Butter: 1 tablespoon (for greasing) – prevents sticking and adds richness.
- Pinch of salt: balances flavors and enhances sweetness.
How to Make German Cherry Custard Pie Recipe
Step 1: Preheat and Prep Your Oven
Start by heating your oven to a cozy 350°F (175°C). This even, moderate temperature ensures the custard cooks gently and the crust achieves that perfect golden finish without burning.
Step 2: Prepare Your Pie Crust
Lay your pie crust into your favorite pie pan. Lightly grease the edges with butter to prevent dryness and help the crust turn beautifully golden during baking.
Step 3: Toss the Cherries
In a medium bowl, gently toss your cherries with lemon juice and cornstarch. This simple step is crucial because it not only brightens their flavor but also thickens the juices as they bake, keeping your pie filling just right.
Step 4: Arrange Cherries in the Crust
Spread the cherry mixture evenly over the prepared crust, creating a juicy, flavorful bed for the custard to come.
Step 5: Whisk the Custard
In a separate bowl, whisk together the heavy cream, eggs, sugar, vanilla extract, and a pinch of salt. Whisking thoroughly ensures a smooth, silky custard that sets perfectly without any lumps.
Step 6: Pour Custard Over Cherries
Slowly pour the luscious cream mixture over the cherries, making sure every piece is covered in anticipation of baking into a creamy, dreamy filling.
Step 7: Bake Your Pie
Pop the pie into your preheated oven and bake for 40 to 45 minutes. You’ll know it’s done when the custard is set and slightly golden on top, and the center feels just firm when gently pressed. Patience here really pays off for that perfect texture.
Step 8: Cool Before Serving
Let your German Cherry Custard Pie cool completely. This step is essential because as it cools, the custard continues to set, resulting in clean slices and an irresistible melt-in-your-mouth experience.
How to Serve German Cherry Custard Pie Recipe
Garnishes
Give your pie the finishing touch by adding a dollop of freshly whipped cream or a sprinkling of toasted almonds. A fresh mint leaf on top can also add a pop of color and a subtle aroma that complements the cherries beautifully.
Side Dishes
This dessert pairs wonderfully with a scoop of vanilla ice cream or a lightly sweetened crème fraîche. For a cozy twist, serve alongside a warm cup of coffee or spiced tea to balance the pie’s fruity sweetness.
Creative Ways to Present
Slice the pie into portions and arrange them on rustic wooden boards for a charming, homemade feel. You could also serve individual mini pies using muffin tins for a fun party presentation that everyone will adore.
Make Ahead and Storage
Storing Leftovers
Keep your pie covered in the refrigerator where it will stay fresh for up to three days. This ensures the custard remains smooth and the cherries maintain their vibrant flavor.
Freezing
While this pie is best enjoyed fresh, you can freeze it for up to a month. Wrap it tightly in plastic wrap and then foil to prevent freezer burn. Thaw overnight in the fridge before serving.
Reheating
If you prefer warm pie, gently reheat slices in a low oven at 300°F (150°C) for 10 to 15 minutes. Avoid microwaving, as it can affect the custard’s smooth texture.
FAQs
Can I use frozen cherries for the German Cherry Custard Pie Recipe?
Absolutely! Just make sure to thaw and drain them well before mixing with lemon juice and cornstarch to avoid excess liquid in the pie.
Is it necessary to use heavy cream in this pie?
Heavy cream gives the custard its rich and creamy texture, which is classic for this recipe. However, you can substitute with half-and-half for a lighter version, though it may be less creamy.
How can I tell when the custard is fully cooked?
The custard should be set around the edges and slightly firm in the center when lightly pressed. It will also appear lightly golden on top.
Can I make the pie crust from scratch?
Yes! A homemade buttery pie crust is wonderful for this recipe, and it adds a personal touch that elevates the entire dessert.
What can I use instead of cornstarch?
You can substitute cornstarch with an equal amount of arrowroot powder or tapioca starch, which also help thicken the cherry juices effectively.
Final Thoughts
There’s something truly special about this German Cherry Custard Pie Recipe that makes it stand out in any dessert lineup. It’s straightforward to make, uses wholesome ingredients, and delivers a comforting flavor that will have everyone asking for seconds. So go ahead and give it a try—you might just find your new favorite pie to share with those you love.
Print
German Cherry Custard Pie Recipe
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Total Time: 55 minutes
- Yield: 8 to 8.8 servings
- Category: Dessert
- Method: Baking
- Cuisine: German
Description
A delightful German Cherry Cake featuring a buttery pie crust filled with fresh or frozen cherries, topped with a creamy custard mixture. Baked to golden perfection, this cherry custard pie balances tart fruitiness and rich creaminess, making it a perfect dessert for any occasion.
Ingredients
Fruit Filling
- 1 1/2 cups fresh or frozen cherries, pitted
- 1 tablespoon lemon juice
- 1 tablespoon cornstarch
Custard Mixture
- 3/4 cup granulated sugar
- 1 1/2 cups heavy cream
- 2 large eggs
- 1 teaspoon vanilla extract
- Pinch of salt
Pie Crust
- 1 pre-made pie crust (or homemade if preferred)
- 1 tablespoon butter (for greasing the pie pan)
Instructions
- Preheat Oven: Preheat the oven to 350°F (175°C) to ensure it’s ready for baking the pie.
- Prepare Pie Crust: Place the pie crust into a pie pan and lightly grease the edges with butter to prevent sticking and add flavor.
- Toss Cherries: In a medium bowl, toss the pitted cherries with lemon juice and cornstarch, coating them evenly to enhance flavor and thicken juices during baking. Spread this mixture evenly over the pie crust.
- Mix Custard: In a separate bowl, whisk together heavy cream, eggs, granulated sugar, vanilla extract, and a pinch of salt until fully combined to create a smooth custard.
- Pour Custard: Pour the custard mixture gently over the cherries in the pie crust, making sure the cherries are fully covered for a consistent set.
- Bake Pie: Place the pie in the preheated oven and bake for 40-45 minutes. Bake until the custard is set, with a lightly golden top and the center feels slightly firm when touched.
- Cool and Serve: Remove the pie from the oven and allow it to cool completely at room temperature. Cooling helps the custard firm up, making it easier to slice and enhancing the flavors before serving.
Notes
- Use fresh or frozen cherries; if using frozen, thaw and drain excess liquid before tossing with lemon juice and cornstarch.
- For a crisper crust, pre-bake (blind bake) the pie crust for 10 minutes before adding the filling.
- Adjust sugar quantity to taste depending on cherry sweetness.
- Let the pie cool thoroughly for clean, neat slices.
- Store leftovers refrigerated and consume within 3 days for best freshness.
