- 14 Oreo cookies
- 3/4 cup chopped macadamia nuts
- 2 tablespoons butter, melted
- 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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
Sweet White Wine
Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.
Reviews for White Chocolate Mousse Cherry Pie
"I added vanilla to the filling for more flavor. Everyone loved it!"
"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!"
"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."
"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"
"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?"