White Chocolate Mousse Cherry Pie Recipe

4.5 8 11
White Chocolate Mousse Cherry Pie Recipe
White Chocolate Mousse Cherry Pie Recipe photo by Taste of Home
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White Chocolate Mousse Cherry Pie Recipe

Read Reviews
4.5 8 11
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
MAKES:
8-10 servings
TOTAL TIME:
Prep: 1 hour Bake: 15 min. + chilling
MAKES:
8-10 servings
TOTAL TIME:
Prep: 1 hour Bake: 15 min. + chilling

Ingredients

  • 14 cream-filled chocolate sandwich 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 cup cold milk
  • 1 package (3.3 ounces) instant white chocolate pudding mix
  • 1 envelope unflavored gelatin
  • 3 cups heavy whipping cream, divided
  • 1/4 cup sugar
  • 1/4 teaspoon almond extract
  • Chocolate 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 begins to hold together. 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 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 large bowl, whisk milk and pudding mix for 2 minutes; set aside. 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 mixing bowl, beat remaining cream until it begins to thicken. Add sugar and extract; beat until soft peaks form. Gradually beat in gelatin mixture. Fold 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 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 piece: 556 calories, 40g fat (20g saturated fat), 107mg cholesterol, 338mg sodium, 46g carbohydrate (36g sugars, 2g fiber), 5g protein.

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  • 14 cream-filled chocolate sandwich 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 cup cold milk
  • 1 package (3.3 ounces) instant white chocolate pudding mix
  • 1 envelope unflavored gelatin
  • 3 cups heavy whipping cream, divided
  • 1/4 cup sugar
  • 1/4 teaspoon almond extract
  • Chocolate curls, optional
  1. In a food processor, combine cookies and nuts; cover and process until cookies are finely chopped. Add butter; cover and pulse until mixture begins to hold together. 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.
  2. For filling, combine cornstarch and water in a 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.
  3. For mousse, in a large bowl, whisk milk and pudding mix for 2 minutes; set aside. 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.
  4. In a large mixing bowl, beat remaining cream until it begins to thicken. Add sugar and extract; beat until soft peaks form. Gradually beat in gelatin mixture. Fold into pudding. Refrigerate until slightly firm, about 30 minutes.
  5. Spread cooled filling into crust; top with mousse. Refrigerate for 2 hours or until firm. Garnish with chocolate curls if desired. Yield: 8-10 servings.
Originally published as White Chocolate Mousse Cherry Pie in Country Woman March/April 2005, p29

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Reviews forWhite Chocolate Mousse Cherry Pie

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GStaelens User ID: 1765741 224871
Reviewed Apr. 15, 2015

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

MY REVIEW
patsandima User ID: 1014269 54898
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
patsandima User ID: 1014269 54854
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
caradelmont26 User ID: 6322304 134809
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
brendaleebrownellington User ID: 5175232 142004
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
SPHOY1 User ID: 3147457 63025
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"

MY REVIEW
alsmomma User ID: 5479468 115570
Reviewed Nov. 27, 2011

"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."

MY REVIEW
creamofthecook User ID: 5945026 104372
Reviewed Jul. 10, 2011

"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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