Shelly's Recipe

White Chocolate Mousse Cherry Pie

Category: Pies - Miscellaneous

1/4 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 Syrup and Curls, Optional

In a food processor, combine cookies and nuts; cover and process until the 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 degrees F for 8-10 minutes of 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 extracts; 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.