Easy Cherry Custard Pie Recipe with Streusel

There’s a certain kind of magic that happens in the kitchen when simple ingredients transform into something truly special. This Cherry Custard Pie is exactly that kind of magic. It’s what’s known as an “impossible pie,” where a simple, thin batter miraculously separates as it bakes, creating a tender, custardy base and a delicate crust all in one go. Topped with sweet cherries and a crunchy cinnamon-streusel, this pie is a showstopper that’s deceptively easy to make. It has all the nostalgic comfort of a classic fruit pie but with a unique, creamy twist.

The first time I made this, I was skeptical. How could such a simple batter create both a crust and a filling? But watching it come out of the oven, perfectly set with a golden-brown top, was a delightful surprise. It’s the perfect dessert for a family dinner, a potluck, or just a quiet evening when you’re craving something sweet. If you love the ease of a simple, fruity dessert, you should also check out this amazing Cherry Cheesecake Dump Cake Recipe.

Table of Contents

Contents List

Why make this Cherry Custard Pie recipe

There are so many reasons to fall in love with this easy and delicious pie!

• Incredibly Easy: Using Bisquick baking mix and canned cherry pie filling cuts down on prep time significantly. There’s no need to make a separate pie crust from scratch.
• Unique Texture: The pie bakes into three distinct, delicious layers: a soft crust on the bottom, a creamy custard filling in the middle, and a sweet cherry and streusel topping.
• Customizable Flavor: You can easily adjust the almond extract and cinnamon to your personal preference, making it more or less fragrant.
• Perfect for Any Occasion: It looks impressive enough for a holiday table but is simple enough for a weeknight treat.

Ingredients

For the Pie:

• 1/2 cup Bisquick baking mix
• 1/4 cup white granulated sugar
• 3/4 cup milk
• 2 tbsp softened butter
• 1/4 to 1 tsp almond extract
• 2 large eggs
• 1 can (21 oz) Cherry pie filling, drained

For the Streusel Topping:

• 1/4 cup Bisquick mix
• 1/4 cup packed brown sugar
• 1/4 to 1 tsp cinnamon
• 1 to 2 tbsp softened butter

How to make Cherry Custard Pie

Step 1: Begin by preheating your oven to 400°F. Generously grease a 9-inch pie plate. Open the can of cherry pie filling and drain the cherries in a colander set over a bowl, making sure to reserve the liquid for later.

Step 2: In a medium bowl, combine the 1/2 cup of Bisquick, white sugar, milk, eggs, almond extract, and 2 tablespoons of softened butter. Use a whisk to blend the ingredients together until you have a smooth, thin batter. Don’t worry if it looks very liquidy; that’s how it’s supposed to be!

Step 3: Pour the prepared batter directly into your greased pie plate. Spoon the drained cherries evenly over the top of the batter. For an extra pop of flavor and color, you can optionally add a few 1-teaspoon dollops of the reserved cherry pie filling liquid around the pie.

Step 4: While the pie is in the oven for its first bake, prepare the streusel topping. In a small bowl, stir together the 1/4 cup of Bisquick mix, packed brown sugar, and cinnamon. Add 1 tablespoon of softened butter and use a fork or your fingers to cut it into the mixture until you have a coarse, crumbly texture. If the mixture seems too dry, add the second tablespoon of butter and continue to blend.

Step 5: Place the pie plate in the preheated oven and bake for about 20 minutes. The custard will begin to set around the edges.

Step 6: Carefully remove the pie from the oven. Sprinkle the prepared streusel topping evenly over the surface. Return the pie to the oven and continue to bake for another 15-20 minutes, or until the streusel is lightly browned and a knife inserted into the center comes out mostly clean.

Step 7: Once baked, remove the pie from the oven and place it on a wire rack to cool completely. This step is crucial for the custard to set properly. Slicing it while warm will result in a messy pie. Once cooled to room temperature, refrigerate until ready to serve.

How to serve Cherry Custard Pie

This pie is best served chilled, straight from the refrigerator, which allows the custard to be firm and the flavors to meld. It’s absolutely delicious on its own, but a dollop of fresh whipped cream or a small scoop of vanilla bean ice cream takes it to another level of dessert perfection. The cool creaminess is a wonderful contrast to the sweet cherries and buttery streusel.

How to store Cherry Custard Pie

Because this is a custard-based pie, it must be stored in the refrigerator. Once the pie has cooled completely, cover it loosely with plastic wrap or aluminum foil. It will keep well in the fridge for up to 3-4 days. I find the texture and flavor are even better on the second day!

Tips to make Cherry Custard Pie

• Go Easy on the Extract: Almond extract is quite potent. If you’re unsure, start with 1/4 teaspoon. You can always add more next time, but you can’t take it away!
• Butter for the Streusel: The recipe calls for 1 to 2 tablespoons of butter for the topping. Start with one, and if your streusel looks more like sand than small pebbles, add the second tablespoon to help it clump together better.
• Don’t Rush the Cooling: I can’t stress this enough! For clean, beautiful slices, the pie must be completely cool and preferably chilled for at least a couple of hours. Patience is key.
• Experiment with Flavors: While cherry and almond are a classic pair, feel free to use vanilla extract instead of almond. You could also try this method with other canned pie fillings like blueberry or peach.
• Love Custard? If the creamy, dreamy texture of this pie is your favorite part, you’ll adore this Old Fashioned Custard Pie Recipe, which is a true classic.

FAQs About Cherry Custard Pie

Can I use a different kind of pie filling?

Absolutely! This recipe works beautifully with other 21-ounce cans of pie filling. Blueberry, peach, or even apple would be delicious substitutes. Just be sure to drain them as instructed.

What if I don’t have Bisquick?

You can make a homemade substitute for the Bisquick. For every 1 cup of Bisquick, whisk together 1 cup of all-purpose flour, 1 1/2 teaspoons of baking powder, 1/2 teaspoon of salt, and 1 tablespoon of cold butter or shortening cut into the flour.

Why is my pie runny?

The most common reasons for a runny custard pie are underbaking or not letting it cool completely. Make sure a knife inserted in the center comes out mostly clean (a little moist is okay, but it shouldn’t be wet with batter). Then, let it cool on the counter until it’s no longer warm, followed by at least 2 hours in the refrigerator to fully set.

Final Thoughts

This Cherry Custard Pie is a true gem of a recipe. It combines the ease of a quick-mix dessert with the comforting, homemade taste of a classic pie. The magical self-forming crust, the creamy custard, the sweet cherries, and the crunchy streusel create a symphony of textures and flavors in every bite. It’s a recipe you’ll find yourself returning to again and again for its simplicity and delicious results. Enjoy!

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