I can’t get enough fruit desserts when summer rolls around, so this fresh cherry custard pie bars recipe hits the spot!
Succulently sweet cherries sit in a layer of creamy, rich, easy to make, all-scratch ingredient custard between layers of buttery shortbread crust and crumble topping. Tart, sweet, creamy, buttery — you will l-o-v-e this recipe. IMHO, this just may be the best way in the world to enjoy fresh cherries. ♥
What I Love About This Cherry Custard Pie Bars Recipe
These are really easy to make and produce fabulous custard bars. All of the elements, the custard, crust, and crumble topping are spot-on delicious. For me, this is a gold standard recipe and in my book, never needs to be worked on for improvement.
I love this recipe because it takes all the delicious parts of cherry crisp and transforms it into a creamy easy-to-make crowd-pleasing dessert perfect for any picnic, backyard party, or barbecue.
I adore bar desserts. I feel like they’re so much easier to make than, say cookies. No rolling, scooping or having to switch baking trays. They’re a simple, easy to put together dessert. Lemon bars, pecan pie bars, pumpkin bars — who can say no to dessert bar treats?? Not me!
Cherry Custard Pie Bars Video Tutorial
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Cherry Custard Pie Bars Recipe Notes
- Cherries: You can use any type of fresh cherry you like. Make sure you pit them and remove the stems. It’s easy to do with the right tool. The first cherry pitter I bought was from Ace hardware and was made in Germany. Unfortunately, it didn’t last long. I bought this one and have been happy with it.
- Butter: You MUST use cold butter for this recipe! Cold butter bakes differently than room temp butter, giving you that signature flaky, buttery crust you want in cherry crumble bars. I generally cut my butter into 1/4 inch cubes on a little plate, spread the cubes into a single layer, then place it in the freeze for 10-15 minutes.
- Custard: There are many different types of custard you can enjoy, but this one is a baked custard, and we use sour cream plus eggs and sugar to give you a smooth, velvety, creamy filling no one can resist!
How Long Can You Keep This In The Fridge?
This recipe does great in the fridge. Keep your leftovers stored there for up to five days.
Can You Freeze This?
Yes! This makes a great tray freezer dessert so you have it on hand when you need a dessert for a party. Freeze for up to eight months!
To thaw, let sit in the fridge overnight, then either eat it cold or toast it in the oven a bit.
Make Ahead Tips
This is such a quick cherry dessert that there isn’t much we can do to speed the process more!
- Add coconut. Everything’s better with coconut! Sprinkle some in like with me almond joy bars or my 7 layer bars.
- Add lemon zest. Enhance that tartness like in my lemon blueberry bars.
More Fruit Dessert Bar Recipes
- Cranberry Bliss Bars
- Lemon Bars
- Strawberry Bars
- Coconut Bars
- Pumpkin Bars with Cream Cheese Frosting
Cherry Custard Pie Bars
- 1 1/2 cups all-purpose flour
- 3/4 cup sugar
- 1/8 teaspoon salt
- 3/4 cup (1 1/2 sticks) unsalted butter, very cold, cut into small cubes
- 2 large eggs
- 1 cup sugar
- 1/2 cup sour cream
- 1/4 cup all-purpose flour plus 2 tablespoons
- pinch of salt
- 2 cups fresh cherries, pitted cherries
- Preheat oven to 350°F. Spray an 8x8 baking pan with nonstick cooking spray, then line with aluminum foil, allowing the foil to extend a couple of inches on two opposing sides. Spray the foil with nonstick cooking spray.
- Make the crust and topping: Add flour, sugar, and salt to the bowl of a food processor. Pulse about 30 seconds to mix ingredients. Add the cubed cold butter and pulse until the butter pieces are about the size of peas. Remove 3/4 cup of the mixture to use for the topping and set aside until needed.
- Pour the remaining crumb mixture into the prepared pan and press into the pan. Bake for 12-15 minutes or until the edges begin to turn golden. Cool completely.
- Make the filling: In a small bowl, mix together eggs, sugar, sour cream, flour, and salt until well combined; set aside.
- Spread the cherries in a single layer on the cooled crust. Spoon the filling batter over the cherries.
- Sprinkle the reserved crumb mixture evenly over the top of the filling. Bake for preheated pven for 45-55 minutes, or until the filling is just beginning to turn golden and is set. Cool bars completely on a baking rack then refrigerate if desired.
Fans Also Made:
Pam Parsons says
Is there any reason this wouldn’t work with fresh blackberries? Any changes needed?
It will work well, Pam!
Debra Neargarder says
One of the simplest yet delicious most delicious I could even say recipes I have ever tried! Just fantastic way to make a dessert that you can eat room temperature or cold! Try it with a little vanilla ice cream yum yum you will love it
Hi, Debra! Thank you so much for your positive feedback! I couldn’t agree more, this is best to serve with a scoop of vanilla ice cream! 🙂