February celebrates National Cherry Month and, of course, L.O.V.E. Combining cherries with a quick and easy white chocolate mousse makes this pie something everyone will love.
This was one of the chocolate pie variations I prepared for THV11 on Valentine’s Day. It was a plethora of perfectly prepared chocolate pies, y’all! (How’s that for a little alliteration? Some days, the English teacher in me just jumps right out!)
I sure hope you’ve been able to sample some of the pies that were featured on that segment. (Check back for the Chocolate Peanut Butter Pie.)
Ingredients
Crust
- 1 Oreo™ cookie pie crust (or make your own)
White Chocolate Ganache
- 4 Tablespoons heavy cream
- 1 cup chopped white chocolate or white chocolate chips
Cherry Filling
- 2 Tablespoons water
- 1 Tablespoon cornstarch
- 1/2 teaspoon Thick-it-Up™ (optional)
- 1 21-ounce can cherry pie filling
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon almond extract
White Chocolate Mousse
- 1 envelope unflavored gelatin
- 1/2 cup heavy cream
- 1 3.5-ounce package instant white chocolate pudding mix
- 1/4 teaspoon almond extract
- 1 cup whole milk
Topping
- 8 ounces Cool Whip or whipped heavy cream
- Maraschino cherries, chopped
Instructions
White Chocolate Ganache
- Place coarsely chopped chocolate in a heat proof bowl and set aside.
- In a small saucepan over medium heat bring the heavy cream to a boil. Or, heat to boiling in a glass bowl in the microwave.
- Pour heavy over chocolate and let stand for 2 minutes, until chocolate has softened.
- Slowly whisk the mixture until smooth.
- Pour just enough ganache into the bottom of the Oreo™crust to coat the bottom; reserve the remainder for the mousse.
- Chill pie crust white making the filling and mousse.
- Place plastic wrap directly on surface of ganache and set aside to cool to room temperature.
Cherry Filling
- In a small saucepan, combine water, cornstarch and Thick-it-Up™. Whisk until smooth.
- Stir in pie filling and cinnamon. Heat over medium-high heat, stirring continually until filling thickens.
- Remove from heat and stir in almond extract. Cool completely.
White Chocolate Mousse
- In a small saucepan, sprinkle gelatin over 1/2 cup cream. Let stand 1 minute; whisk.
- Heat over low heat, whisking until gelatin is completely dissolved. Remove from heat.Cool.
- Whisk gelatin mixture into 8 ounces Cool Whip or whipped heavy cream. Set aside.
- In a large bowl, whisk together white chocolate pudding mix, almond extract and milk until very thick.
- Fold pudding mixture into cream mixture.
- Spread cherry pie filling into crust. Top with the white chocolate mousse.
- Spread top of pie with additional Cool Whip or whipped heavy cream. Garnish with chopped maraschino cherries.
- Refrigerate several hours or overnight.
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