White Chocolate Mousse Cherry Pie Recipe
White Chocolate Mousse Cherry Pie Recipe photo by Taste of Home

White Chocolate Mousse Cherry Pie Recipe

Publisher Photo
A cookie crust is topped with a cherry-almond filling and light-as-air mousse in this delectable dessert. This pie makes any dinner special. —Bernice V. Janowski, Stevens Point, Wisconsin
TOTAL TIME: Prep: 1 hour Bake: 15 min. + chilling
MAKES:8-10 servings
TOTAL TIME: Prep: 1 hour Bake: 15 min. + chilling
MAKES: 8-10 servings

Ingredients

  • 14 Oreo cookies
  • 3/4 cup chopped macadamia nuts
  • 2 tablespoons butter, melted
  • FILLING:
  • 1 tablespoon cornstarch
  • 2 tablespoons water
  • 1 can (21 ounces) cherry pie filling
  • 1/2 teaspoon almond extract
  • WHITE CHOCOLATE MOUSSE:
  • 1 envelope unflavored gelatin
  • 3 cups heavy whipping cream, divided
  • 1/4 cup sugar
  • 1/4 teaspoon almond extract
  • 1 cup cold 2% milk
  • 1 package (3.3 ounces) instant white chocolate pudding mix
  • Chocolate syrup and curls, optional

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.

Directions

  1. In a food processor, combine cookies and nuts; cover and process until cookies are finely chopped. Add butter; cover and pulse until mixture resembles coarse crumbs.
  2. Press onto the bottom and up the sides of an ungreased 9-in. deep-dish pie plate. Bake at 350° for 8-10 minutes or until set. Cool on a wire rack.
  3. For filling, combine cornstarch and water in a small saucepan until smooth. Stir in pie filling. Bring to a boil; cook and stir for 1 minute or until slightly thickened. Remove from the heat; stir in extract. Cool completely.
  4. For mousse, in a small saucepan, sprinkle gelatin over 1/2 cup cream; let stand for 1 minute. Heat over low heat, stirring until gelatin is completely dissolved. Remove from the heat.
  5. In a large bowl, beat remaining cream until it begins to thicken. Add sugar and extract; beat until soft peaks form. Gradually beat in gelatin mixture. In a large bowl, whisk milk and pudding mix for 2 minutes (mixture will be thick). Fold whipped cream mixture into pudding. Refrigerate until slightly firm, about 30 minutes.
  6. Spread cooled filling into crust; top with mousse. Refrigerate for 2 hours or until firm. Garnish with chocolate syrup and curls if desired. Yield: 8-10 servings.
Originally published as White Chocolate Mousse Cherry Pie in Country Woman March/April 2005, p29

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.

Reviews for White Chocolate Mousse Cherry Pie

AVERAGE RATING
   (10)
RATING DISTRIBUTION
5 Star
 (8)
4 Star
 (0)
3 Star
 (1)
2 Star
 (0)
1 Star
 (1)
MY REVIEW
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MY REVIEW
Reviewed May. 1, 2012

"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!!!"

MY REVIEW
Reviewed Apr. 24, 2012

"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!"

MY REVIEW
Reviewed Jan. 3, 2012

"I made this for Christmas dinner and my sister refered to this as " naughty pie". It's that good."

MY REVIEW
Reviewed Dec. 22, 2011

"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."

MY REVIEW
Reviewed Nov. 29, 2011

"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"

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