There are many flavors that bring me back to my childhood and flavors that I love sharing with my children. Cherry Limeade is one of those and deserves to be enjoyed as an adult and in more ways than sipped through a straw. Cherry Limeade Pie is made with layers of flavor; sweet and tart, spread over a graham cracker crust and garnished with the fluffiest whipped cream.
Combining the flavors of cherry limeade into a buttery graham cracker crust is more than just a pie, this is nostalgia at its best. The Cherry Limeade Filling was created to keep the pure flavors that we enjoy as a drink by bringing tart red cherries to a boil and mashed in order to release the cherry juice. Once the juice is strained, whisking together the egg yolks, granulated sugar, cornstarch and cherry juice over a double boiler will create a smooth and silky curd like texture. The Cherry Limeade Curd will need to chilled and will become thick before folding into whipped cream.
Creating a simple and easy graham cracker crust will be the perfect addition to the Cherry Limeade Filling. The buttery and crunchy texture of the graham cracker crust, layered with the creamy, tart and sweet filling, topped with fresh whipped cream and lime zest bring this Cherry Limeade Pie to life and can be enjoyed at every season.
Cherry Limeade Pie
Ingredients
- Graham Cracker Crust
- 1 ½ Cups Graham Cracker Crumbs
- ¼ Cup Granulated Sugar
- 8 Tbsp Unsalted Butter, Melted
- Cherry Limeade Filling
- ½ Cup Granulated Sugar
- 2 Tbsp Cornstarch
- ½ Cup Tart Red Cherry Juice
- ½ Cup Lime Juice
- Zest of 1 lime
- 4 egg yolks
- 1 Cup Heavy Whipping Cream
- ⅓ Cup Powdered Sugar
- 1 tsp Vanilla extract
Instructions
- Graham Cracker Crust
- In a medium bowl combine the graham cracker crumbs and sugar
- Add in the melted butter and stir until the crumbs start to stick together
- Press the graham cracker crust into a pie plate until it is evenly distributed around the bottom and sides.
- Bake the graham cracker pie shell at 350 degrees for 10 minutes or until slightly golden in color
- Cherry Limeade Filling
- In small saucepan add one can of tart red cherries and juice and bring to a boil
- Remove the pan from the heat and mash the cherries to release the juices
- Strain the cherries and measure ½ cup of cherry juice; set aside
- In a medium bowl combine the granulated sugar, cornstarch, cherry juice, lime juice, zest and egg yolks and place over a saucepan with boiling water
- Whisk the cherry limeade curd continuously until the mixture thickens and coats the back of a wooden spoon
- Remove the bowl from the heat and press a piece of plastic wrap on top of the cherry limeade curd to prevent a skin from forming
- Allow the filling to come to room temperature and then place in the refrigerator until chilled and ready to use
- Using an electric mixer, whip the heavy cream, powdered sugar and vanilla extract until it has formed stiff peaks
- Fold the whipped cream into the cherry limeade curd
- Scoop the Cherry Limeade Filling into the graham cracker crust
- Place in the refrigerator to set while preparing the Whipped Cream Topping
- Add a dollop of whipped cream on top of the Cherry Limeade Pie
- Garnish with lime zest and a maraschino cherry
- Refrigerate until ready to serve
- Enjoy!
Notes
Makes (1) 9" Pie or (4) 3" Pies
Whipped Cream Topping
Ingredients
- 1 Cup Heavy Whipping Cream
- ¼ Cup Powdered Sugar
- 1 tsp Vanilla Extract
Instructions
- In a mixing bowl with whisk attachment, whip the heavy whipping cream, powdered sugar and vanilla extract until stiff peaks form
Corinne says
Kristen,
Please publish a book with all your recipes❤️❤️
Corinne K
kristen massad says
you are so sweet! I hope you are enjoying them!