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Cherry Cream Pie

With the weather getting warmer and the days getting longer, it is time to begin outdoor entertaining with family and friends. After a cookout on a hot summer day, a cool, refreshing dessert is the best way to finish the meal. I first made this recipe as a twist on the classic Cherry Yum Yum, a classic Southern dessert. You can change up the pie filling for different berry flavors and have a large dessert spread in no time!

This recipe’s ingredient list has no crust or pastry, so it bakes more like a fruit dish than a pastry pie.

By tastykitchen · From Open Recipes · 6 ingredients
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Why it works: Butter and cherry match in chemistry and in kitchens. They rank in the top 10% of all ingredient pairs, and 1,522 recipes mention both. Both carry ethyl octanoate, which smells fruity, wine. The science ↓

The recipe

Serves 10
Prep5 min

Ingredients

Contains: milk, wheat (auto-detected from the ingredients and method; we can miss things, so check labels)

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

  1. Set aside about a third of the crushed graham crackers for the topping. Stir the melted butter into the rest of the crumbs until evenly moistened.

  2. Press the buttered crumb mixture firmly over the bottom and up the sides of a 9-inch pie plate. Chill while you make the filling.

  3. In a large bowl, whisk the sweetened condensed milk and cheesecake pudding powder until smooth and thickened slightly.

  4. Fold the thawed Cool Whip into the pudding mixture gently until no streaks remain.

  5. Spread the cream filling evenly into the chilled crust.

  6. Spoon the cherry pie filling over the cream layer, leaving a border if you like.

  7. Sprinkle the reserved graham cracker crumbs over the top.

  8. Refrigerate the pie for at least 4 hours, or until firm, before slicing and serving cold.

By tastykitchen. Recipe from Open Recipes.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much aroma chemistry they share, and how many recipes mention both.

  1. Butter + cherrytop 10% of all pairs
    Aroma overlapstrong
    Mentioned together1,522 recipes

    Shared aroma: ethyl octanoate (fruity, wine).

  2. Condensed milk + cherrytop 11% of all pairs
    Aroma overlaplow
    Mentioned together85 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

  3. Condensed milk + buttertop 18% of all pairs
    Aroma overlaplow
    Mentioned together709 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs