Jefferson County Recipe of the Day: White Chocolate Mousse Cherry Pie

An absolutely delicious dessert!

White Chocolate Mousse Cherry Pie


14 cream-filled chocolate sandwich cookies
3/4 cup chopped macadamia nuts
2 tablespoons butter, melted

1 tbsp. cornstarch
2 tbsp. water
1 can cherry pie filling
1/2 tsp. almond extract

White Chocolate Mousse:
1 cup cold 2% milk
1 pkg. instant white chocolate pudding mix
1 envelope unflavored gelatin
3 cups heavy whipping cream, divided
1/4 cup sugar
1/4 tsp. almond extract


~Preheat oven at 350°.

~In 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 for eight to 10 minutes or 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 two minutes; set aside.


~In a small saucepan, sprinkle gelatin over 1/2 cup cream; let stand for one 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 extract; 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 two hours or until firm.

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