This is a very special and “showy” pie that is great for special occasions or holidays. Today is a special occasion and I made it to celebrate. This post is my 500th since starting this blog just about 2 years ago. In that time I have published five posts/week and gained a following of over 300 readers worldwide. My goal from the beginning, (and still is) is to share with you recipes that are nutritious, mindful of dietary restrictions and special diets, reasonably economical to make with readily available ingredients, and taste fabulous. Whether you are a new-comer in the kitchen, or an experienced cook, there’s always something to learn. I pass along my trials and errors, my successes and failures, and encourage you to be adventurous with your cooking. These are recipes that I am proud to serve and hopefully you will be proud to serve also. By your responses to me, I think I must be succeeding. So I am very happy to have all of you as my “community” of readers. Thanks so much for finding this little blog and sticking with me. Love Ya!!
With Easter just ahead, this pie would make a nice addition to the dessert table. Besides being so pretty, its also a very luscious pie with two kinds of chocolate and cherries in a creamy white chocolate mousse. It’s sweet, yet very light. This is one dessert that will definitely disappear into the crowd…in a good way.
The surprise, once the pie has been cut, is the layer of dark chocolate that lies between the crust and the light airy filling. This really makes the pie interesting and the dark chocolate is a nice foil for the white, light filling. I liked putting some grated dark chocolate on top with the cherry garnish to give a hint of what’s waiting inside.
Ways to reduce the caloric impact of this pie would be to use low-fat condensed milk, low-fat cream cheese, and sugar-free instant pudding. I’m not sure if white chocolate pudding mix is available sugar-free, but vanilla flavor certainly is, and makes a good substitute. In place of whipped cream you could also use “light” whipped topping. Be sure to include the almond flavoring… it somehow adds to the whole taste experience.
WHITE CHOCOLATE CHERRY MOUSSE PIE
Yield: 8 – 10 servings
- 1 (9-inch) pie shell, blind baked. You may use a frozen pie shell or your own favorite pie dough recipe. Bake the shell until lightly browned and cooked through. It will not be cooked again.
- 1 can (14-ounce) sweetened condensed milk, divided
- 1 square (1 ounce) or 1 packet pre melted unsweetened chocolate
- 1/2 teaspoon almond extract, divided
- 1 jar (10-ounces) maraschino cherries, drained
- 1 package (8-ounces) cream cheese, softened. Low-fat is OK, but not fat-free.
- 1 cup cold water
- 1 package ( 3.4 ounces) instant white chocolate pudding mix (I used Hershey’s brand). If unable to find, substitute vanilla instant pudding mix.
- 1 cup whipping cream, whipped
- chopped chocolate or chocolate curls, optional
1. In a medium saucepan, over low heat, cook and stir 1/2 cup condensed milk and chocolate until the chocolate is melted and mixture is thickened, about 4-5 minutes.
Mixture gets quite thick, like fudge. Stir in 1/4 teaspoon almond extract. Pour into pie shell and set aside.
2. Reserve 8 whole cherries for garnish. Chop the remaining cherries and set aside.
3. In a mixing bowl, beat the cream cheese until light. Gradually beat in water and remaining milk. Add pudding mix and remaining extract; mix well.
4. Fold in the whipped cream. Stir in chopped cherries.
Pour over chocolate layer in the pie crust. Chill 4 hours or until set. Garnish with whole cherries and chocolate curls before serving.
SOURCE: Adapted from a Taste of Home recipe