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White Chocolate Mousse Cherry Pie

 White Chocolate Mousse Cherry Pie
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
8-10 ServingsPrep: 1 hour Bake: 15 min. + chilling

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

Directions

  • 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.

2 of 2

White Chocolate Mousse Cherry Pie (continued)

Directions (continued)

  • 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.
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.