American recipes: Cherry cream pie

Try this truly tempting classic American dessert.

Serves 6-8


For pie base100g unsalted butter + some for greasing230g crushed digestive biscuits25g caster sugar

Filling175g caster sugar4 tablespoons cornflour¼ teaspoon salt4 large egg yolks825ml milk60g softened butter2 teaspoons vanilla extract1 tin of pitted cherries in syrup

Topping450 ml whipped cream2 teaspoons icing sugar½ teaspoon vanilla extract


  • Preheat the oven to 180c

  • Butter a 23cm pie dish. To make the pie base, melt the butter in a saucepan or microwave and then set it aside to cool. Add the biscuit crumbs and the sugar to the butter and stir until fully combined.

  • Place the crumb mixture into your buttered pie dish and press firmly with the back of a spoon on the base and up the sides to form a 5mm edge. You can place a piece of cling film over the biscuit base at this point and, using another pie dish, press the crumbs to flatten.

  • Bake the pie base in the preheated oven for about 10 minutes and then leave to cool completely before you fill it.

  • Make the custard filling. Whisk the sugar, cornflour, egg yolks and salt in a small bowl until all incorporated.

  • Add a little of your milk and whisk until the mixture begins to come together.

  • Place a pan over a medium heat and add your custard mix. Continue to whisk in the pan as you gradually add the rest of your milk, stirring for about 2-3 mins until it reaches the boil. Stir for a further minute and once thick remove from the heat.

  • Now beat in the butter and vanilla extract.

  • Add this hot filling to pie base and chill for 4 hours until set

  • To make your cherry sauce, reduce your cherries over a low heat until the cherry liqueur is nice and thick and allow to cool.

  • Add your cherry mix to the top of the cooled pie.

  • To make the topping, beat the cream, icing sugar and vanilla together in a bowl until soft peaks form.

  • Pipe the cream in roses around the outside rim of the pie.