Cherry Limeade Pie




  1. Graham Cracker Crust
  2. In a medium bowl combine the graham cracker crumbs and sugar
  3. Add in the melted butter and stir until the crumbs start to stick together
  4. Press the graham cracker crust into a pie plate until it is evenly distributed around the bottom and sides.
  5. Bake the graham cracker pie shell at 350 degrees for 10 minutes or until slightly golden in color
  6. Cherry Limeade Filling
  7. In small saucepan add one can of tart red cherries and juice and bring to a boil
  8. Remove the pan from the heat and mash the cherries to release the juices
  9. Strain the cherries and measure ½ cup of cherry juice; set aside
  10. 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
  11. Whisk the cherry limeade curd continuously until the mixture thickens and coats the back of a wooden spoon
  12. 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
  13. Allow the filling to come to room temperature and then place in the refrigerator until chilled and ready to use
  14. Using an electric mixer, whip the heavy cream, powdered sugar and vanilla extract until it has formed stiff peaks
  15. Fold the whipped cream into the cherry limeade curd
  16. Scoop the Cherry Limeade Filling into the graham cracker crust
  17. Place in the refrigerator to set while preparing the Whipped Cream Topping
  18. Add a dollop of whipped cream on top of the Cherry Limeade Pie
  19. Garnish with lime zest and a maraschino cherry
  20. Refrigerate until ready to serve
  21. Enjoy!


Makes (1) 9″ Pie or (4) 3″ Pies