Cherryberrymoussepie Recipes
CHERRY ALMOND MOUSSE PIE
Cherry Almond Mousse Pie- with a layer of chocolate on the bottom and a creamy almond and cherry flavored pudding filling, this no-bake pie is so scrumptious. It will be love at first bite.
Provided by Christin Mahrlig
Categories Dessert
Number Of Ingredients 10
Steps:
- Bake pie shell according to package directions.
- In a small saucepan, combine unsweetened chocolate and 1/2 cup of sweetened condensed milk. Heat over medium-low heat, stirring constantly, until chocolate is melted.Stir in 1/4 teaspoon almond extract.
- Pour chocolate mixture into pie shell. Set aside.
- Set 8 cherries aside for garnish, and chop the remaining cherries.
- Add cream cheese to a large bowl. Use a hand-held mixer to beat it until smooth and fluffy.
- Add the remaining sweetened condensed milk and beat until smooth.
- Beat in the water and then the pudding mix and remaining almond extract, beating until it starts to thicken.
- Fold in whipped cream and the cherries. Transfer to the crust.
- Refrigerate for at least 4 hours.
- Garnish with chocolate and cherries and serve.
Nutrition Facts : Calories 510 kcal, ServingSize 1 serving
CHERRY ALMOND MOUSSE PIE
Treat your loved ones to a luscious pie with chocolate, cherries and nuts in a creamy vanilla mousse. It's a sweet yet refreshing dessert. -Dorothy Pritchett, Wills Point, Texas
Provided by Taste of Home
Categories Desserts
Time 25m
Yield 10 servings.
Number Of Ingredients 11
Steps:
- In a small saucepan over low heat, cook and stir 1/2 cup milk and the chocolate until chocolate is melted and mixture is thickened, about 4 minutes. Stir in 1/4 teaspoon extract. Pour into pie shell; set aside. , Set aside eight whole cherries for garnish. Chop the remaining cherries; set aside. In a large bowl, beat cream cheese until fluffy. Gradually beat in water and remaining milk. Beat in pudding mix and remaining extract. Fold in whipped cream. Stir in chopped cherries and almonds. , Pour over pie. Chill 4 hours or until set. Garnish with whole cherries and, if desired, chopped chocolate.
Nutrition Facts : Calories 469 calories, Fat 26g fat (14g saturated fat), Cholesterol 59mg cholesterol, Sodium 339mg sodium, Carbohydrate 55g carbohydrate (41g sugars, Fiber 1g fiber), Protein 8g protein.
THE BEST CHERRY PIE
This is a delicious pie filling. It's also a great recipe if you have a helper. If any juice bubbles over, it tastes really good on top of ice cream.
Provided by pomfamilycooks
Categories Desserts Pies Fruit Pie Recipes Cherry Pie Recipes
Time 1h23m
Yield 8
Number Of Ingredients 6
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil. Place bottom pie crust into a 9-inch pie pan; made pricks along the bottom with a fork.
- Bake in the preheated oven until pie crust is lightly browned, about 8 minutes. Remove crust from oven and cool for 5 minutes.
- Combine cherries, sugar, cornstarch, and almond extract together in a bowl. Pour cherry mixture into the prepared pie pan; dot with butter. Cover with top crusts, crimp the edges to seal, and cut vents into the top with a sharp knife. Place the pie on a foil-covered baking sheet.
- Bake in the preheated oven for 30 minutes. If it is browning too fast cover the pie with an aluminum foil tent. Continue baking until crust is golden brown and filling is bubbly, 10 to 20 minutes. Place on a wire rack to cool, about 15 minutes.
Nutrition Facts : Calories 395.2 calories, Carbohydrate 52.7 g, Cholesterol 7.6 mg, Fat 19.6 g, Fiber 3.1 g, Protein 3.7 g, SaturatedFat 6 g, Sodium 273.8 mg, Sugar 26.6 g
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- Add the gelatin and cold water to a small saucepan off the heat. Let stand until solid, about 5 minutes. Turn the heat to low and cook, stirring constantly, until gelatin dissolves. Remove from the heat and let cool for just a few minutes - gelatin should still be liquidy.
- Meanwhile, in the bowl of a stand mixer, whip the heavy cream, sour cream, confectioners' sugar and vanilla extract on high speed until soft peaks form. Stream in the melted gelatin liquid and beat until low speed until combined. Fold in the berries and lemon zest.
- Spread the filling into the pie crust and smooth out the top. Cover loosely and refrigerate until set, about 3-4 hours or overnight. Just before serving, garnish with more fresh whipped cream and berries, if desired.
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