With the rack in the middle position, preheat the oven to
In a bowl, combine all the ingredients. Press onto the bottom
and around the edges of a 9-inch (23 cm) pie plate with a
removable bottom. Bake for 10 minutes or until the crust is
golden brown. Let cool completely on a wire rack.
In a saucepan off the heat, whisk together the sugar and
cornstarch. Stir in the egg yolks and vanilla. Whisk in the
warm milk. Stir over medium heat until the first sign of a boil.
Strain, if needed. Pour into a bowl, cover with a sheet of plastic
wrap directly on the surface of the cream and refrigerate until
In a bowl, whip the cream and icing sugar with an electric
mixer until stiff peaks form. Set aside.
In a bowl, combine the cherries and jam. Set aside.
Beat the chilled pastry cream with an electric mixer to soften
it. Spread half of the pastry cream into the crust. In a bowl,
quickly dip 8 ladyfinger pieces in the milk and scatter over the
pastry cream. Cover with half of the whipped cream. Top with
half of the fruit mixture. Repeat the layers with the remaining
ingredients. Refrigerate for at least 2 hours before serving.
Recipes with the "Healthy Pick" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.