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A cookie crust is topped with a cherry-almond filling and light-as-air mousse in this delectable dessert. It makes any dinner extra special.—Bernice V. Janowski, Stevens Point, Wisconsin
This recipe is:
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Nutritional Facts 1 serving (1 slice) equals 556 calories, 40 g fat (20 g saturated fat), 107 mg cholesterol, 338 mg sodium, 46 g carbohydrate, 2 g fiber, 5 g protein.
Originally published as White Chocolate Mousse Cherry Pie in Country Woman March/April 2005, p29
About Macadamia NutsThe macadamia nut tree originated in Queensland, Australia and was brought to Hawaii in 1882. Today, virtually all of the world's macadamias are grown on the Big Island. It takes about 7 years for a macadamia to bear fruit, making the nut an in-demand delicacy. It takes 300 pounds of pressure per square inch to crack the shell of the macadamia, making it one of the hardest of all nuts to crack open. Because of that, macadamia nuts are mostly sold shelled.
The macadamia nut tree originated in Queensland, Australia and was brought to Hawaii in 1882. Today, virtually all of the world's macadamias are grown on the Big Island. It takes about 7 years for a macadamia to bear fruit, making the nut an in-demand delicacy. It takes 300 pounds of pressure per square inch to crack the shell of the macadamia, making it one of the hardest of all nuts to crack open. Because of that, macadamia nuts are mostly sold shelled.
This dessert recipe gives a whole new meaning to "easy as pie."
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Reviewed on May. 01, 2012 by patsandima
I wrote earlier that this pie was going to be auctioned off at a fundraiser. It went for $50 and was very well received! I made it again for another function and again it was a big hit. Love this pie!!!
Reviewed on Apr. 24, 2012 by patsandima
This pie was a little more trouble to make, but the end result was worth it. It is beautiful and will be auctioned off at tonight's fundraiser. It will do very well, I am sure!
Reviewed on Jan. 03, 2012 by caradelmont26
I made this for Christmas dinner and my sister refered to this as " naughty pie". It's that good.
Reviewed on Dec. 22, 2011 by brendaleebrownellington
Too much trouble for the end result. I agree that making this in parfait glasses with pudding and whipped topping would be just as good. One cup of milk for the pudding was not enough either- the consistency was too thick. I would not make this again.
Reviewed on Nov. 29, 2011 by SPHOY1
HAVEN'T MADE THIS YET BUT LOOKS REALLY GOOD ,ONE THING I WOULD CHAGE IS TO USE VANILLA OREOS INSTEAD OF CHOC,WILL MAKE AND GET BACK ON HOW IT WAS LOOKS REAL YUMMY
Reviewed on Nov. 27, 2011 by alsmomma
Thought this would be a nice Sunday dessert --- ugh...wrong! It was nasty, to say the least. The crust was too hard and even though I love macadamia nuts they didn't add anything to this recipe. Wish I'd read the other review before making this. Way too much trouble and not a good dessert at all.
Reviewed on Jul. 10, 2011 by creamofthecook
This is a lovely treat. For me, if I make this sort of thing again I will make a parfait using layered crumbled cookies, cherries, pudding then whipped cream. They will look just as nice as this pie in pretty parfait glasses. Baking the crust, dirtying that many dishes making the "mousse" and thickening the cherries on the stove top was not worth it for me. The parfaits will taste just as good. I really didn't taste anything different with the texture making the mousse than regular pudding topped with whipped cream so why go through the hassle?
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