White Chocolate Mousse Cherry Pie

By nurseliz

Ingredients

• FILLING:
• Ingredients
• 14 cream-filled chocolate sandwich 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 cup cold 2% 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

Details

Servings 8

Preparation

Step 1

White Chocolate Mousse Cherry Pie Recipe

8-10 Servings
Prep: 1 hour Bake: 15 min. + chilling

60 15 75
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 2% 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 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 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 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.


Nutrition 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.