New this month
Get the Allrecipes magazine

Lemon-Cherry Pie

CHERRYT

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

Ingredients

4 h 20 m servings 509 cals
Original recipe yields 8 servings (1 - 9 inch pie)

On Sale

What's on sale near you.

or

Sort stores by

We're showing stores near
{{city}}
Update Location
(uses your location)



  • offer photo
offer photo

May we suggest

ADVERTISEMENT

Directions

{{model.addEditText}} Print
  • Prep

  • Ready In

  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.

Nutrition Facts


Per Serving: 509 calories; 24.9 g fat; 67.1 g carbohydrates; 5.2 g protein; 60 mg cholesterol; 343 mg sodium. Full nutrition

Similar recipes

Reviews

Read all reviews 4
Most helpful
Most positive
Least positive
Newest

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.

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

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 th...

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