Summer Cherry Lime Pie

Serves 8-10

Nothing says summer to me quite like fresh cherries. Growing up, my mom would often keep a bowl of them out all season long while they were at their peak. I also loved Sonic’s frozen Cherry Limeades, but as an adult, I find myself craving those same flavors but made with real fruit instead of artificial cherry. So naturally, I turned them into a pie.

One of my favorite parts of this recipe is that the homemade cherry jam does double duty. As the cherries cook, you reserve some of their syrup to naturally flavor and color the filling, then swirl the finished jam throughout the pie so every bite is packed with fresh cherry flavor.

The filling is inspired by no-churn ice cream, with cream cheese adding extra structure, richness, and a subtle tang that pairs beautifully with the cherries. After testing three different crusts, Ritz crackers were the clear winner. Their buttery, salty crunch is the perfect contrast to the creamy filling.

Since it sets in the freezer, it's the perfect make-ahead dessert for hot summer days and making the most of cherry season.

WHAT YOU’LL NEED

INGREDIENTS

Ritz Cracker Crust

  • 2 cups finely crushed Ritz cracker crumbs (180 g)

  • 3 tbsp granulated sugar (38 g)

  • ¼ tsp kosher salt

  • 7 tbsp unsalted butter, melted (100 g)

Cherry Jam

  • 1 pound fresh dark sweet cherries, pitted and chopped (454 g)

  • ½ cup granulated sugar (100 g)

  • ¼ tsp kosher salt

  • 1 tbsp fresh lime juice

Cherry-Lime Filling

  • 6 ounces full-fat cream cheese, completely softened (170 g)

  • 1 cup sweetened condensed milk (300 g)

  • 5-6 tbsp reserved cherry syrup from jam

  • 1 tbsp finely grated lime zest

  • 3 tbsp fresh lime juice

  • 1 tsp pure vanilla extract

  • ½ tsp Diamond Crystal kosher salt or ¼ tsp Morton kosher salt

  • 1 cup cold heavy cream, whipped separately (240 ml)

DIRECTIONS

Make the Ritz Cracker Crust

  1. Preheat the oven to 350°F (177°C).

  2. Finely crush the Ritz crackers in a food processor or by hand until they resemble fine crumbs.

  3. In a medium bowl, combine the cracker crumbs, sugar, and salt.

  4. Stir in the melted butter until every crumb is evenly coated and the mixture holds together when squeezed in your hand.

  5. Firmly press the mixture evenly into the bottom and up the sides of a deep-dish 9-inch pie plate.

  6. Bake for 12–15 minutes, until lightly golden and fragrant.

  7. Cool completely before filling.

Make the Cherry Jam

  1. Combine the pitted, chopped cherries with sugar, salt, and lime juice in a wide saucepan.

  2. Cook over medium heat, stirring occasionally and lightly crushing the cherries as they soften.

  3. Once the cherries have softened and released a generous amount of deep red syrup, about 8–10 minutes, reserve 5 tablespoons of the syrup (avoiding any cherry pieces) in a small bowl.

  4. Continue cooking the remaining cherries until thick, glossy, and jammy with very little free liquid remaining, about 5–8 minutes longer. The jam should mound on a spoon and leave a trail when a spatula is dragged across the bottom of the pan.

  5. Cool completely. If desired, pulse the jam 2–3 times with an immersion blender or in a food processor until mostly smooth with small cherry pieces remaining.

Make the Cherry-Lime Filling

  1. In a large bowl, whisk the cream cheese until completely smooth (or beat with an electric hand mixer). If needed, microwave the cream cheese for 10–15 seconds until completely softened.

  2. Whisk in the sweetened condensed milk until silky and completely lump-free.

  3. Whisk in the chilled cherry syrup, lime zest, lime juice, vanilla, and salt until smooth and evenly combined.

  4. In a separate bowl, whip the heavy cream to medium peaks using a stand mixer fitted with the whisk attachment or an electric hand mixer.

  5. Fold the whipped cream into the cherry mixture in two additions until no streaks remain.

Assemble & Freeze

  1. Spread a thin layer of the filling over the cooled crust. Dollop about one-third of the cherry jam over the filling in small teaspoonfuls.

  2. Using the tip of a butter knife or an offset spatula, gently swirl the jam into the filling with just a few broad passes.

  3. Repeat twice more with the remaining filling and cherry jam, ending with the final jam swirl on top.

    Note: Depending on the depth of your 9-inch pie plate, you may have some filling and cherry jam left over. Spoon any extras into small ramekins or glasses and freeze for a delicious frozen treat.

  4. Freeze for at least 8 hours, preferably overnight.

  5. Top with additional whipped cream and fresh cherries, as desired.

  6. To serve, let the pie sit at room temperature for 10–15 minutes, or until it softens slightly for easier slicing.

RECIPE NOTES & TIPS

  • Store the pie tightly wrapped in plastic wrap and aluminum foil to protect against freezer burn. For the best texture and flavor, enjoy within 2 weeks, though it will keep in the freezer for up to 1 month if well wrapped.

  • For the cleanest slices, dip a sharp knife in hot water and wipe between each cut.

  • The cherry jam and reserved cherry syrup can be made up to 3 days in advance. Store them separately in airtight containers in the refrigerator until ready to assemble the pie.

  • Like no-churn ice cream, this pie softens as it sits at room temperature. Let it stand for 10–15 minutes before serving for the creamiest texture. Avoid leaving it out much longer, as the filling will continue to soften.

  • If you're having trouble removing the first slice, place the pie plate in a shallow pan of warm (not hot) water for 20–30 seconds to gently loosen the crust before serving.

  • Use ripe, dark sweet cherries for the best flavor. Since this pie relies on fresh fruit rather than extracts or artificial flavoring, the quality of the cherries makes a noticeable difference. If fresh cherries aren't in season, frozen dark sweet cherries work well, too.