Cherry Almond Mouse Pie
Submitted by happyzhangbo
Layered no-bake pie with a rich chocolate base and creamy cherry-almond mousse studded with maraschino cherries and toasted almonds. Topped with chocolate curls.
YIELD
8 servingsPREP
8 minCOOK
5 minREADY
4⅓ hrsThis pie is a two-layer stunner that practically builds itself.
First, a warm chocolate layer made with sweetened condensed milk and unsweetened chocolate lines the bottom of a baked pastry shell.
Then a fluffy cherry-almond mousse goes on top: cream cheese whipped with vanilla pudding mix, folded with real whipped cream, chopped maraschino cherries, and toasted almonds.
Four hours in the fridge sets everything into sliceable, creamy bliss.
Garnish with whole cherries and chocolate curls for a dessert that looks straight out of a bakery case.
Kitchen Tips
- Soften the cream cheese fully before beating. Cold cream cheese leaves lumps that no amount of mixing will fix.
- Fold the whipped cream in gently. Stirring too hard deflates all that airy volume you just built.
- Toasting the almonds deepens their flavor and adds crunch that holds up even after chilling.
- This pie sets best with a full four-hour chill. Overnight is even better for clean, firm slices.
Ingredients
Directions
In a saucepan over low heat, cook and stir ½ cup milk and chocolate until the chocolate is melted and mixture is thickened, about 4 to 5 minutes.
Stir in ¼ teaspoon extract.
Pour into pastry shell, set aside.
Reserve eight whole cherries for garnish.
Chop the ramining cherries; set aside.
In a mixing bowl, beat the cream cheese until light.
Gradually beat in water and reamining milk.
Add pudding mix and remaining extract; mix well.
Fold in whipped cream.
Stir in chopped cherries and almonds. Pour over the pie.
Chill 4 hours or until set.
Garnish with whole cherries and chocolate curls if desired.
Comments
