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

An absolutely delicious dessert!

White Chocolate Mousse Cherry Pie

Ingredients

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

Filling:
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

Directions

~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.

Prepare:

~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.


Copyright © 2021 EYT Media Group, Inc. All rights reserved. Any copying, redistribution or retransmission of the contents of this service without the express written consent of EYT Media Group, Inc. is expressly prohibited.

Comments are temporarily closed. A new and improved comments section will be added soon.