Ingredients: |
Ingredients: 14 cream filled chocolate sandwich cookies
3/4 cp chopped macadamia nuts
2 tbsps butter, melted
Filling:
1 tbsp cornstarch
2 tbsps water
1 can (21 oz) cherry pie filling
1/2 tsp almond extract
White chocolate mousse:
1 cp cold water
1 pkg (3.3 oz) instant white chocolate pudding mix
1envelope unflavored gelatin
3 cps heavy whipping cream, divided
1/4 cp granulated sugar
1/4 tsp almond extract
white and milk chocolate curls for garnish
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Directions: |
Directions:1) In a food processor, combine cookies and nuts; cover and process until cookies are finely chopped.
2) Add butter; cover and pulse until mixture resembles coarse crumbs.
3) Press onto the bottom and up the sides of an ungreased 9 inch deep dish pie plate.
4) Bake 350f for 8 to 10 mins or until set.
5) Cool on a wire rack.
6) For filling: combine starch and water in a small saucepan until smooth.
7) Stir in pie filling.
8) Bring to a boil; cook and stir 1 min or until slightly thickened.
9) Remove from the heat; stir in extract.
10) Cool completely.
11) For mousse, in a large bowl, whisk milk and pudding mix for 2 mins.
12) Let stand for 2 mins or until soft set; set aside.
13) In a small saucepan, sprinkle gelatin over 1/2 cp cream; let stand for 1 min.
14) Heat over low heat, stirring until gelatin is completely dissolved.
15) Remove from the heat.
16) In a large bowl, beat remaining cream until it thickens.
17) Add sugar and extract; beat until soft peaks form.
18) Gradually beat in gelatin mixture.
19) Fold into pudding.
20) Refrigerate until slightly firm, about 30 mins.
21) Spread cooled filling into crust; top with mousse.
22) Refrigerate for 2 hrs or until firm..
23) Garnish with chocolate curls. |
This recipe for White Chocolate Mousse Cherry Pie is from