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

White Chocolate Mousse Cherry Pie Recipe

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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


  • 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
  • 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 piece: 556 calories, 40g fat (20g saturated fat), 107mg cholesterol, 338mg sodium, 46g carbohydrate (36g sugars, 2g fiber), 5g protein


  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

Sweet White Wine

Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.

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Reviewed Apr. 15, 2015

"I added vanilla to the filling for more flavor. Everyone loved it!"

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!!!"

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!"

Reviewed Jan. 3, 2012

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

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."

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