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Cherry Custard Pie


All-shortening Crust Recipe


2 large eggs

1 egg yolk

2/3 cup sugar

1 cup half-and-half

1/2 cup whipping cream

1/2 teaspoon vanilla extract

1 1/2 tablespoons triple sec

pinch of salt

1 1/2 cups fresh cherries (I used frozen)

Prebake your crust and allow to cool completely.

Combine eggs, yolk, and sugar in large bowl. Blend with electric mixer on medium speed. Add half-and-half, whipping cream, vanilla, triple sec and salt; blend briefly. Slowly pour mixture into pie shell.

One at a time, drop the cherries into the filling. Bake at 350 degrees until filling is set (around 45 minutes).

Let cool completely and chill overnight in refrigerator.