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Category: Pies - Miscellaneous
Prep Time: Cook Time: Total Time:
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.
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White Chocolate Mousse Cherry Pie
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Category: Pies - Miscellaneous
Prep Time: Cook Time: Total Time:
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.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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