Wow! This White Chocolate Mousse Cherry Pie 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.Print
White Chocolate Mousse Cherry Pie
Crust20 Oreo cookies
- 3 tablespoons butter, melted
Cherry Filling1 tablespoon cornstarch
- 2 tablespoons water
- 1 (21 oz.) can cherry pie filling
- 1/2 teaspoon almond extract
White Chocolate Mousse1 envelope unflavored gelatin
- 3 cups heavy whipping cream, divided
- 1/4 cup sugar
- 1/4 teaspoon almond extract
- 1 cup cold milk
- 1 package (3.3 ounces) instant white chocolate pudding mix
- Place Oreos in the bowl of a food processor; cover and process until cookies are finely chopped.
- 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.
- Bake at 350° for 8-10 minutes or until set. Cool.
- For cherry filling, combine cornstarch and water in a small saucepan. Whisk until smooth.
- Stir in pie filling and bring to a boil. Cook for 1-2 minutes until mixture is slightly thickened.
- Remove from heat an stir in almond extract. Cool completely.
- For mousse, in a small saucepan, sprinkle gelatin over 1/2 cup cream and let stand for 1 minute.
- Heat over low heat, stirring until gelatin is completely dissolved. Remove from the heat.
- In the bowl of a stand mixer, beat remaining whipping cream until it begins to thicken.
- Add the sugar and almond extract and continue to beat until soft peaks form. Gradually beat in the warm gelatin mixture.
- In a large bowl, whisk the together the milk and pudding mix until thick. Fold the pudding into the whipped cream mixture.
- 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).
- Refrigerate the pie for 2 hours, or until firm. If desired, garnish with chocolate curls and/or chocolate syrup.
- Serving Size: 8
Who Dished It Up First: Adapted from Taste of Home.