white chocolate mousse cherry pie
From my Mamaw's recipe collection.
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yield
8 -10
prep time
1 Hr
cook time
2 Hr
method
Refrigerate/Freeze
Ingredients For white chocolate mousse cherry pie
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14oreo cookies
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3/4 cchopped macadamia nuts
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2 Tbspbutter, melted
- FOR THE FILLING
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1 Tbspcornstarch
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2 Tbspwater
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1 can(21 ounces) cherry pie filling
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1/2 tspalmond extract
- FOR THE WHITE CHOCOLATE MOUSSE
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1envelope unflavored gelatin
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3 cheavy whipping cream, divided
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1/4 csugar
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1/4 tspalmond extract
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1 ccold 2% milk
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1 pkg(3.3 ounces) instant white chocolate pudding mix
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chocolate syrup and curls, optional
How To Make white chocolate mousse cherry pie
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1In 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.
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2For 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.
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3In 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.
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