Cherry Custard Pie

Remember that extra pie crust from the Summer Fruit Crostata that I said to just throw into the freezer for another time?  Well, pull it out of the freezer and defrost it for this delicious and incredibly easy Cherry Custard Pie.

This pie is based on a variation of the Apple Custard Pie Recipe in Mollie Katzen's Moosewood Cookbook.  I love the fresh cherries that are available this time of year, but if you can't get cherries or want to try a different fruit, you can also make this pie with Granny Smith apples or peaches.  I have to admit that I really wished I had a cherry pitter when I was making this!

I added chopped almonds to the top of the pie because I think they go really well with cherries, but you can add walnuts or omit the nuts altogether.

Cherry Custard Pie (Makes 6 servings)
1 unbaked Sweet Potato Pie Crust
2 cups fresh cherries, pitted and halved (or thinly-sliced apples or peaches)
4 eggs (lower-fat variation: 2 eggs and 2 egg whites)
1 cup nonfat Greek yogurt
1/4 cup turbinado sugar
1 teaspoon vanilla extract
1/2 teaspoon cinnamon
1/4 teaspoon salt
Optional topping: 1/4 cup chopped nuts

Preheat oven to 375 degrees.


1.  Roll out the pie dough and place the dough in the pie dish. Trim edges with a pizza cutter and crimp the edges of the crust with a fork if you like.

2.  Spread the cherries over the pie crust.

3.  Put the eggs, yogurt, sugar, vanilla, cinnamon, and salt in the blender and whip the mixture until it's frothy.

4. Pour the custard mixture over the cherries.

5.  Bake at 375 degrees for 45 minutes, or until the center of the pie is solid.  Cool for at least 1 hour before slicing.

This pie is best at room temperature or cold - I went for cold.  Once the pie cooled down, I covered it and put it in the refrigerator until after dinner.  Add the chopped nuts to the top if you like and cut yourself a nice big slice.

Here are the nutrition facts for one slice of pie, assuming you get 6 servings.

Nutrition Facts

Serving Size 126 g

Amount Per Serving

Calories 214 Calories from Fat 62

% Daily Value*

Total Fat 6.9g 11%

Saturated Fat 2.9g 14%

Trans Fat 0.0g

Cholesterol 148mg 49%

Sodium 274mg 11%

Total Carbohydrates 26.9g 9%

Dietary Fiber 3.3g 13%

Sugars 8.5g

Protein 10.6g

Vitamin A 69% • Vitamin C 5% Calcium 6% • Iron 10%

If you make the pie using the 2 eggs/2 egg whites variation, here are the nutrition facts for one slice:

Nutrition Facts

Serving Size 122 g

Amount Per Serving

Calories 198 Calories from Fat 50

% Daily Value*

Total Fat 5.5g 8%

Saturated Fat 2.4g 12%

Trans Fat 0.0g

Cholesterol 86mg 29%

Sodium 272mg 11%

Total Carbohydrates 26.8g 9%

Dietary Fiber 3.3g 13%

Sugars 8.4g

Protein 9.9g

Vitamin A 67% • Vitamin C 5% Calcium 5% • Iron 8%