1959 Valentine's Maraschino Cherry Cream Pie
B. Dylan Hollis cooked this in a Facebook video. SeeMeCook wrote it up from the video as a full recipe and added nutrition.
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A vintage 1950s cream pie featuring a vibrant pink maraschino cherry custard topped with fresh whipped cream.
- Time
- 2 hours 45 minutes
- Equipment
- Stovetop and oven
- Good for
- Snacks
- Cuisine
- American
- Contains
- Gluten, dairy, and eggs
- Diet
- Vegetarian
Diet and allergen details are read from the ingredient names and are not certified.
Ingredients
Steps
Preheat your oven to 425°F (220 °C) (220°C (425 °F)).
Prepare a 9-inch pie pan with the pastry dough. Fit the dough into the pan gently without forcing it, and finish the edges as desired.
Blind bake the pastry shell at 425°F (220 °C) (220°C (425 °F)) for approximately 15 minutes, or until golden.
In a saucepan, combine 1 cup of sugar and 1/4 cup of cornstarch.
Add 2 eggs, 2 cups of milk, and 1/4 cup of maraschino cherry juice to the saucepan.
Place the saucepan over heat and bring the mixture to a boil, stirring constantly until it thickens.
Once thickened, remove the saucepan from the heat.
Stir in 1/2 cup of chopped maraschino cherries.
Pour the filling into the baked pie shell and place it in the fridge to chill and set.
In a separate bowl, whip 1 cup of heavy cream until stiff peaks form.
Top the chilled pie with the whipped cream before serving.
Notes
This recipe is a vintage 1959 preparation. Ensure the pie is fully chilled before adding the whipped cream topping to prevent it from melting.
Nutrition
These are estimates per serving, worked out from the ingredients.
- Calories
- 435
- Protein
- 6 g
- Carbs
- 58 g
- Fat
- 21 g
- Fiber
- 1 g
Where the calories come from
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