Save on Pinterest

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
  • Total Time
    Prep: 1 hour Bake: 15 min. + chilling
  • Makes
    8-10 servings

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

Recommended Video

Reviews

Click stars to rate
Average Rating:
  • dzilka53
    Feb 11, 2019

    This was the most delicious pie ever! A cross between a light cheesecake and a fruit pie! Huge hit at our house. Will definitely make again!

  • GStaelens
    Apr 15, 2015

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

  • patsandima
    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!!!

  • patsandima
    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!

  • lottieda
    Jan 17, 2012

    No comment left

  • caradelmont26
    Jan 3, 2012

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

  • brendaleebrownellington
    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.

  • SPHOY1
    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

  • alsmomma
    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.

  • Gaitreehappycooker
    Nov 25, 2011

    No comment left