Cherry Cream Pie with a Granola Crust

Cherry Cream Pie with a granola crust is a hassle-free take on classic cherry pie! Nearly no-bake, using granola makes a light and crispy crust that goes perfectly with creamy pie filling and bursts of cherry!

**This post was last updated in 2019**

It’s summer time which means it’s cherry season everywhere. My local farmers market is busting at the seams with cherries which I wouldn’t normally buy a lot of since I can be lazy, and hate dealing with the pits.

Cherry Cream Pie With A Granola Crust

Thanks to my Oxo cherry pitter, that task is not such an issue anymore. I bought several pounds of cherries lately, pitting them like a champion, and have been brainstorming new ways to use them. 

The inspiration for this pie actually came from the lovely folks at Sunbelt Bakery. They recently sent me some granola cereal to try out, and instead of just eating it for breakfast, I wanted to try to use it in recipes instead. (I’m more of an avocado on toast breakfast person).

Of course cherry pie is a classic, but I thought, “why not make a granola crust?” After realizing I couldn’t make a traditional baked pie with a granola crust (the granola would burn if you cooked it long enough to cook the inside) the recipe morphed into a cherry cream pie.

This pie is practically no bake. Just a few minutes in the oven for the crust, but otherwise it’s a mix-and-pour recipe. My favorite!

When I updated this post in 2019, I switched from a regular pie plate to a springform pan, but either vessel works wonderfully.

If you have leftover pie filling, just toss it in the freezer! It freezes perfectly for use at another time.

If you give this recipe a try, I’d love to see it! Tag me @betsylife on Facebook or Instagram and I’ll share your creations!

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Cherry Cream Pie with a Granola Crust

Impress a crowd with this super easy showstopper! Cherry Cream Pie with a granola crust is a hassle-free take on classic cherry pie! Granola makes a light and crispy crust that goes perfectly with creamy pie filling and bursts of cherry!

Course Dessert

Cuisine American

Keyword cool whip pie, cream pie recipe

Prep Time 25 minutes

Cook Time 10 minutes

Chilling time 4 hours

Total Time 4 hours 23 minutes

Servings 8 servings

Calories 662 kcal

Author betsy

Ingredients

For the crust

• 2 cups granola
• 5 tablespoons butter melted

For the pie filling

• 5 to 6 cups fresh pitted cherries about 2 1/2 to 3 pounds
• 1/2 cup water
• 2 tablespoons fresh lemon juice
• 2/3 cup granulated sugar
• 2-3 tablespoons cornstarch
• 1/4 teaspoon almond extract

For the pie

• 8 oz cream cheese softened
• 1 cup confectioners sugar
• 1 teaspoon vanilla extract
• 8 oz. frozen whipped topping thawed
• granola pie crust
• 16 oz cherry pie filling

Instructions

Make the pie crust

1. Preheat oven to 350°F

2. Pulse the granola in a food processor until it has a less chunky, more crumbly consistency. Mix the melted butter and granola then press into the bottom of a 9 inch pie plate. Bake for 8-10 minutes at 350 degrees until golden brown. Cool.

Make the pie filling

1. Meanwhile, In a saucepan over medium heat, combine cherries, water, lemon juice, sugar and cornstarch. Bring to a boil; reduce heat to low and cook, stirring frequently, for about 10 minutes. Stir in almond extract. Cool slightly before using as a topping.

Assemble the pie

1. In an electric mixer, beat the cream cheese and the powdered sugar until combined. Add vanilla and beat 2 minutes. Gently fold in whipped topping. Transfer mixture into the pie crust. Top the filling with the cherries. Refrigerate for at least one hour before serving.

Nutrition Facts

Cherry Cream Pie with a Granola Crust

Amount Per Serving (1 slice)

Calories 662 Calories from Fat 216

% Daily Value*

Total Fat 24g 37%

Saturated Fat 12g 60%

Cholesterol 55mg 18%

Sodium 196mg 8%

Potassium 669mg 19%

Total Carbohydrates 109g 36%

Dietary Fiber 6g 24%

Sugars 67g

Protein 8g 16%

Vitamin A 17.7%

Vitamin C 20.3%

Calcium 11.8%

Iron 12.5%

* Percent Daily Values are based on a 2000 calorie diet.

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