Red Tart Cherry Curd Pie

Red Tart Cherry Curd Pie

Photo and recipe credit Stacie & Meghan at


For the tart cherry curd:
For the chocolate crust:
  • 24 Chocolate Sandwich Cookies, such as Oreos
  • ¼ teaspoon Salt
  • 6 tablespoons Unsalted Butter, melted
For the topping:


  1. Heat the oven to 350 degrees F. Coat a 9- or 10-inch tart pan with non-stick spray. Set aside
  2. Put the cookies into a food processor and pulse into a fine crumb. While pulsing, drizzle in the 6 tablespoons melted butter until combine.
  3. Dump the chocolate cookie crust into the tart pan. Use your fingers to spread the crust our into a single layer. Then use the bottom of a heavy bottomed glass to press the crust firmly into an even layer, pressing the crust up the sides to create a ½ inch tall border.
  4. Bake the crust for 8 to10 minutes, or until the middle of the crust looks shiny. Set aside to cool completely.
  5. Wipe out your food processor, don’t worry about a few crumbs. Puree the a can of Oregon Fruit Tart Cherries and move to the saucepan. Add the sugar, egg yolks, cornstarch, vanilla extract, and salt and stir to combine.
  6. Bring the mixture to a simmer over medium heat, stir constantly. When the mixture comes to a boil, thickens, and can easily coat the back a spoon, remove the pot from the heat.
  7. Strain the cherry mixture into a large bowl or measuring cup and whisk in the 2 tablespoons of soften butter.
  8. Carefully pour the warm filling into the crust and smooth to fill the crust.
  9. Move the pie to the fridge and chill until set, at least 3 hours.
  10. Top the pie with drained Oregon Fruit Dark Cherries, whipped cream, and melted chocolate, as desired.
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