White Chocolate Mousse Cherry Pie

Wow! This was incredible!  There are no words, really, to describe how fabulous it was.  And despite all the steps, it was really quite easy to put together.  First, I love a pie that really fills the crust, and you definitely get a big, tall, fluffy slice from this pie.  The white chocolate mousse is amazing!  I’m already thinking about ways to use it in other recipes.  It would definitely work as a stand-alone dessert too, but it’s a perfect accompaniment to the cherry filling.

The almond extract is a brilliant addition–don’t leave it out or use a substitution!  If you’re planning to serve this pie for Thanksgiving or Christmas, the almond extract is what really gives it that extra holiday flavor.  It’s definitely going to make an appearance on my holiday table this year and is destined to become a holiday tradition at our house.

White Chocolate Mousse Cherry Pie
White Chocolate Mousse Cherry Pie
Serves 8
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Prep Time
30 min
Total Time
2 hr
Prep Time
30 min
Total Time
2 hr
655 calories
63 g
136 g
44 g
6 g
26 g
252 g
250 g
25 g
0 g
15 g
Nutrition Facts
Serving Size
Amount Per Serving
Calories 655
Calories from Fat 386
% Daily Value *
Total Fat 44g
Saturated Fat 26g
Trans Fat 0g
Polyunsaturated Fat 2g
Monounsaturated Fat 13g
Cholesterol 136mg
Sodium 250mg
Total Carbohydrates 63g
Dietary Fiber 2g
Sugars 25g
Protein 6g
Vitamin A
Vitamin C
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
    1. 20 Oreo cookies
    2. 3 tablespoons butter, melted
    Cherry Filling
    1. 1 tablespoon cornstarch
    2. 2 tablespoons water
    3. 1 (21 oz.) can cherry pie filling
    4. 1/2 teaspoon almond extract
    White Chocolate Mousse
    1. 1 envelope unflavored gelatin
    2. 3 cups heavy whipping cream, divided
    3. 1/4 cup sugar
    4. 1/4 teaspoon almond extract
    5. 1 cup cold milk
    6. 1 package (3.3 ounces) instant white chocolate pudding mix
    1. Place Oreos in the bowl of a food processor; cover and process until cookies are finely chopped.
    2. Add butter and pulse until mixture resembles coarse crumbs. Press onto the bottom and up the sides of an ungreased 9-inch deep-dish pie plate.
    3. Bake at 350° for 8-10 minutes or until set. Cool.
    4. For cherry filling, combine cornstarch and water in a small saucepan. Whisk until smooth.
    5. Stir in pie filling and bring to a boil. Cook for 1-2 minutes until mixture is slightly thickened.
    6. Remove from heat an stir in almond extract. Cool completely.
    7. For mousse, in a small saucepan, sprinkle gelatin over 1/2 cup cream and let stand for 1 minute.
    8. Heat over low heat, stirring until gelatin is completely dissolved. Remove from the heat.
    9. In the bowl of a stand mixer, beat remaining whipping cream until it begins to thicken.
    10. Add the sugar and almond extract and continue to beat until soft peaks form. Gradually beat in the warm gelatin mixture.
    11. In a large bowl, whisk the together the milk and pudding mix until thick. Fold the pudding into the whipped cream mixture.
    12. Spread the cooled cherry filling into crust; top with the white chocolate mousse. (If necessary you can chill the mousse for up to 30 minutes before adding it to the crust. Mine was thick enough to add without chilling first).
    13. Refrigerate the pie for 2 hours, or until firm. If desired, garnish with chocolate curls and/or chocolate syrup.
    Let's Dish Recipes http://www.letsdishrecipes.com/
    Who Dished It Up First: Adapted from Taste of Home.



    1. Oh my..Two of my Favs..White Chocolate and Cherries. I will have to give this recipe a try. Maybe for Thanksgiving.

      Hugs, Sheena

    2. Let’s just stop at the whipped cream and almond extract. Yummy! I know adding a package of pudding adds flavor and stabilizes the cream. This is one brilliant dessert. Thanksgiving bound for sure!!

    3. This looks heavenly! :-)

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