Dessert Cherry Pie

Cooking Recipes Catalogue

A light and fluffy cherry cream pie with both whipped egg whites and whipped cream folded in.

INGREDIENTS (for 8 servings):


  • Let cherries sit in juice with 1/4 cup sugar for 2 hours.
  • Drain juice off cherries into a saucepan. Soften gelatin in the cherry juice. Mix in egg yolks and salt. Cook on low heat, stirring constantly, for 4 minutes, until gelatin dissolves. Remove from heat and stir in almond extract, red food color, and cherries. Chill until thick, but not coagulated.
  • 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 in refrigerator.