Maraschino Cherry Pie

My Maraschino Cherry Pie is loaded with cherry flavor and made with a homemade cherry pie filling and a buttery graham cracker crust. This is one of my family’s favorite pie recipes and the perfect dessert for summer BBQs, picnics, or any time you’re craving something indulgent and delicious.

If there’s a chance to make a dessert that makes everyone at the table go “wow,” you know I’m all in. Summer is always packed with something, whether it’s family coming for vacation at the lake or the neighborhood kids and their moms stopping by to hang out. No school, no homework, just snacks and sunshine. That’s when I like serving my Maraschino Cherry Pie. It’s cute, creamy, and such a fun surprise for everyone. Kind of like when I serve my Dubai chocolate tiramisu or these fancy-looking Dubai chocolate pistachio cups that always impress!

This no-bake cherry pie is a total win for summer potlucks, BBQs, or anytime I want something sweet without turning on the oven. You only need three ingredients for the crust and five for the filling, but honestly, if I’m in a rush, I just grab a store-bought crust and focus on whipping up the creamy stuff. It’s soft, fluffy, and packed with cherry flavor thanks to the juicy maraschino cherries. Oh… and it’s made with mascarpone, which makes it extra rich and dreamy. I hope you give it a try this season!

Why you will love this recipe

• No oven, no sweat: I don’t know about you, but summer baking is not my thing. This pie chills in the fridge, not in my kitchen.
• So creamy and cherry-packed: Every slice is loaded with soft and fluffy filling and those juicy maraschino cherries that my kids always try to sneak extra of.
• Perfect for summer parties: I’ve made this for potlucks, BBQs, and family visits, and there’s never a crumb left. I mean, it completely makes sense, it’s so good!
• Made with pantry staples: All you need is graham crackers, butter, mascarpone, whipped topping, maraschino cherries, and a splash of cherry juice. I usually keep everything on hand, which makes it easy to make last minute.

What you will need

Pie crust:

• Graham cracker crumbs: I usually go with classic graham cracker crumbs because they give the crust the perfect crunch and sweetness.
• White granulated sugar: I add a little sugar so the crust sticks together and has a touch of sweetness.
• Butter: I melt unsalted butter for a buttery and yummy base.

Filling ingredients:

• Cherry Jell-O: I use cherry-flavored Jell-O for a classic fruity color and flavor everyone loves.
• Boiling water: Just enough hot water to dissolve the Jell-O and get things started.
• Cool Whip: I fold in Cool Whip for that light and fluffy texture.
• Mascarpone: This soft cheese gives the filling a smooth taste.
• Maraschino cherries, drained: I chop and fold these in for juicy bites that pop in every slice.

How to make

1. Make the crust: I mix the graham cracker crumbs, melted butter, and sugar in a big bowl with a fork until everything looks nice and moist. Then I press the mixture into a nine-inch pie plate using my hands or the bottom of a measuring cup to make it even. After that, I pop it into the freezer for about 20 minutes so it can chill and firm up.

2. Prep the filling: While the crust chills, I set aside nine whole cherries for the top and cut the rest in half. Then I mix the cherry Jell-O with boiling water in a bowl, stirring until it’s fully dissolved. I keep stirring now and then until it cools down and starts to thicken a bit.

3. Mix the creamy filling: I beat the mascarpone with an electric mixer until it’s smooth and creamy. Then I fold in the Cool Whip, give it a quick whisk, and gently stir in the Jell-O and sliced cherries.

4. Chill and serve: Last, I spoon the cherry filling into the crust and pop it in the fridge for a few hours to set. When it’s ready, I top it with whipped cream and those leftover cherries before bringing it to the table.

Expert tip

Let the Jell-O cool

Whenever I make this Maraschino Cherry Pie, I let the Jell-O sit and cool a bit before mixing it in with the mascarpone and whipped topping. Trust me, I’ve rushed it before, and the filling turned out too soft and messy. Giving it just a few minutes to thicken makes it easier to mix and helps the filling set up nicely so you can actually slice the pie without it falling apart.

More tips to consider:

• If your kitchen is warm, pop your mixing bowl and beaters in the fridge for 10–15 minutes before whipping the mascarpone and Cool Whip. It helps everything whip up faster and fluffier.
• Maraschino cherries can add extra liquid to your filling. I always pat them dry with a paper towel after draining to avoid a soggy pie.
• Don’t skip the freezer for the crust, that 20-minute chill time helps the crust firm up and hold its shape when you add the filling. You can even make it ahead and keep it chilled overnight.
• Let the pie chill fully, I know it’s hard to wait, but the pie really needs at least 4 hours in the fridge to set properly. Overnight is even better if you want cleaner slices.
• A gentle sawing motion keeps the cherry pieces in place and helps cut through the creamy filling without smashing it.

Recipe variations and add-ins:

• Chocolatey: Sometimes I stir in 1/2 cup mini chocolate chips or shave some dark chocolate right into the filling. Cherries and chocolate are such a fun pair, and the kids absolutely love this version.
• Cherry cheesecake: Swap the mascarpone with cream cheese for a cheesecake-style filling. I whip it until super smooth and it adds that tangy bite that pairs so well with the sweet cherries.
• Cherry almond: I mix in a teaspoon of almond extract and a handful of sliced almonds on top for a little crunch.
• Juiced: I like to add 1 teaspoon of lemon juice to brighten the flavor and give the cherries a nice tangy twist.
• Cake version: Sometimes I get creative and pour the filling into a pie crust lined with vanilla cake mix. Then I bake it for a soft and fruity cherry cake combo.

Serving suggestions

Since this is the perfect summer dessert, these are the recipes I love to pair it with for a full warm-weather spread. I usually keep things light and fresh, starting with my strawberry orzo spring salad or a big platter of grilled vegetables and shrimp salad sliders that everyone can dig into.

For something a little heartier, I go with grilled pork skewers and my grilled zucchini salad, which everyone love at cookouts. Then comes the sweet ending: this maraschino cherry pie. It’s creamy, fruity, and the perfect way to wrap up a sunny afternoon with friends and family.

How to store leftovers:

• Store: Once the pie is fully chilled and set, I keep it covered in the fridge. It stays fresh for up to a week.
• Freeze: If I need to make it ahead, I wrap the whole pie in plastic wrap, pop it in a freezer bag, and freeze it for up to four months.
• Defrost: When I’m ready to serve it, I let it thaw overnight in the fridge.

Frequently asked questions

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