Easy White Chocolate Cherry Pie Recipes

WHITE CHOCOLATE MOUSSE CHERRY PIE

Steps:

• In a food processor, combine cookies and nuts; cover and process until cookies are finely chopped. Add butter; cover and pulse until mixture resembles coarse crumbs., Press onto the bottom and up the sides of an ungreased 9-in. deep-dish pie plate. Bake at 350° for 8-10 minutes or until set. Cool on a wire rack., For filling, combine cornstarch and water in a small saucepan until smooth. Stir in pie filling. Bring to a boil; cook and stir for 1 minute or until slightly thickened. Remove from the heat; stir in extract. Cool completely., For mousse, in a small saucepan, sprinkle gelatin over 1/2 cup cream; let stand for 1 minute. Heat over low heat, stirring until gelatin is completely dissolved. Remove from the heat., In a large bowl, beat remaining cream until it begins to thicken. Add sugar and extract; beat until soft peaks form. Gradually beat in gelatin mixture. In a large bowl, whisk milk and pudding mix for 2 minutes (mixture will be thick). Fold whipped cream mixture into pudding. Refrigerate until slightly firm, about 30 minutes. , Spread cooled filling into crust; top with mousse. Refrigerate for 2 hours or until firm. Garnish with chocolate syrup and curls if desired.

CHOCOLATE-CHERRY LATTICE SLAB PIE

Steps:

• For the filling: Put the cherries, granulated sugar, chocolate, cornstarch, lemon juice, vanilla and almond extracts and salt in a large bowl. Toss until the cornstarch dissolves. Let stand at room temperature until juicy, about 30 minutes. (If using frozen cherries, leave them frozen and toss them with the above ingredients).
• Adjust an oven rack to the lower third of the oven and preheat the oven to 375 degrees F. Grease the bottom and sides of a 10-by-15-inch baking sheet with butter.
• For the crust: To form the bottom crust, place 1 pie crust between two large pieces of floured parchment paper and roll into a 14-inch round. Lay the round over half of the prepared baking sheet; there will be overhang on the edges. Repeat the rolling process with a second pie crust. Lay it over the remaining exposed side of the baking sheet so that the two crusts overlap in the center of the pan; there will be overhang on the edges. Press together the overlapping crusts to make a tight seal. Transfer the filling to the crust and spread in an even layer. Dot the top with the butter.
• For the lattice crust: Repeat rolling the remaining 2 pie crusts into two 14-inch rounds. With a chef's knife or a pizza cutter, cut each crust into 1-inch-wide strips. Lay half the strips diagonally across the entire pie, about 1-inch apart. Weave the remaining strips diagonally across the first strips to make a lattice pattern. Trim the the lattice ends leaving an overhang, Press together the ends and the bottom edge of the crust to seal, then fold and crimp the edge as desired.
• Brush the lattice and edge of the crust with the cream and sprinkle generously with some granulated sugar. Bake until the crust is golden brown and the filling is bubbly, 45 to 55 minutes. (If the crust browns too quickly during baking, cover the pie loosely with foil.) Let cool.
• For the topping: Meanwhile, whip the cream, sour cream and brown sugar in a large bowl to medium peaks. Cover and refrigerate until ready to use.
• Serve the pie warm or at room temperature with dollops of the whipped topping.

WHITE CHOCOLATE-CHERRY MOUSSE PIE

Steps:

• For dark chocolate shards:
• Stir chocolate in medium metal bowl set over saucepan of simmering water until melted and smooth. Remove bowl. Place sheet of waxed paper on work surface. Pour chocolate onto paper. Working quickly and using offset spatula, spread chocolate in thin layer over paper into 10x10-inch square. Place second sheet of waxed paper over, pressing to release most air bubbles. Roll paper up tightly into 3/4-inch-wide roll and chill until set, about 2 hours. DO AHEAD: Can be made 5 days ahead. Wrap in plastic and keep chilled.
• For cherry compote:
• Stir cherries and preserves in medium saucepan over medium-high heat until preserves melt and mixture begins to simmer. Reduce heat to medium and continue to simmer until cherries begin to soften, stirring often, about 5 minutes. Stir in almond extract. DO AHEAD: Can be made 2 days ahead. Cover and chill. Rewarm slightly before serving.
• For pie crust:
• Preheat oven to 350°F. Lightly coat 9-inch-diameter glass pie dish with nonstick spray. Process broken cookies, sugar, and pinch of salt in processor until cookies are finely ground. Add melted butter; using on/off turns, process until incorporated. Press firmly and evenly onto bottom and up sides of prepared dish.
• Bake crust until firm, about 12 minutes. Transfer pie dish to rack; cool completely.
• For mousse:
• Place 2 tablespoons water in small bowl. Sprinkle gelatin over; let stand until softened, about 10 minutes.
• Meanwhile, stir 3/4 cup cream and white chocolate in small saucepan over medium-low heat until chocolate is smooth. Remove from heat. Add gelatin mixture; stir until dissolved. Transfer to large bowl. Stir in 3/4 cup cream. Refrigerate just until chilled but not set, stirring occasionally, about 1 hour.
• Using electric mixer, beat chilled white chocolate mixture until firm peaks form. Fold in chopped cherries. Using clean dry beaters, beat egg whites in medium bowl until foamy. Add almond extract and pinch of salt and continue beating until soft peaks form. Gradually beat in sugar. Continue beating until stiff peaks form. Add egg white mixture to white chocolate mixture; fold just to incorporate.
• Spoon white chocolate mousse into cooled crust, mounding in center. Unroll dark chocolate shards from waxed-paper roll (chocolate will break into long, curved pieces when paper is opened). Arrange shards decoratively atop mousse. Chill until mousse is set, at least 4 hours. DO AHEAD: Can be made 2 days ahead. Cover with cake dome and keep chilled.
• Cut pie into wedges and serve with warm cherry compote.

THE BEST CHERRY PIE

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.

EASY WHITE CHOCOLATE CHERRY PIE

Steps:

• Spread 1 cup cherry pie filling onto bottom of crust.
• Beat pudding mixes and milk in medium bowl with whisk 2 min. Stir in half the COOL WHIP; spread over cherry layer in crust.
• Spoon remaining COOL WHIP around edge of pie to form 1-inch border. Fill center with remaining cherry pie filling.
• Refrigerate 4 hours or until firm.

CHOCOLATE CHERRY PIE

Steps:

• In a bowl, mix flour, sugar and salt. Cut in butter until mixture resembles coarse crumbs. Press firmly onto the bottom and sides of a 9-in. pie plate. , Bake at 350° for 15-20 minutes or until golden brown. Cool completely. , In a saucepan, combine milk, chocolate chips and salt; cook and stir over low heat until chocolate melts. Stir in pie filling and extract. Pour into crust. Chill 2-3 hours or until firm. Garnish with whipped cream and cherries if desired.

WHITE CHOCOLATE DREAM PIE

Steps:

• Combine all crust ingredients and mash into the bottom of a greased 9x11 cake pan. Bake for 10 minutes in a 300 degree F oven. Set crust aside to cool while you prepare the filling.
• Combine cream, sugar, eggs, vanilla, and cornstarch into a medium sauce pan and bring to a boil over a medium flame. As the filling begins to thicken, add the butter, vanilla, and white chocolate chips. When the filling has thickened turn off the heat and whisk in the cream cheese. Pour the filling on top of the crust.
• Allow to cool in the refrigerator for at least thirty minutes. Then take the Cool Whip and spread over the top of the filling. Garnish with the remaining macadamia nuts and chill until ready to serve.

CHOCOLATE CHERRY PIE

Steps:

• Preheat oven to 350 degrees.
• Cream together cream cheese and sugar; add cocoa and mix well.
• Add egg and almond extract; mix well.
• Pour filling into crust.
• Bake for 35 minutes.
• Cool completely, then spread an even layer of cool whip over pie, then top with cherry pie filling.
• Refrigerate 2-3 hours before serving.

EASY CHERRY-CHOCOLATE PIE

Steps:

• Beat pudding mix and milk in large bowl with whisk 2 min. Add half the pie filling; mix well. Stir in half the COOL WHIP.
• Spoon into crust.
• Freeze 3 hours or until firm. Remove pie from freezer 10 min. before serving. Let stand at room temperature to soften slightly. Top with remaining pie filling and COOL WHIP.

EVIL CHOCOLATE CHERRY PIE

Steps:

• combine cream cheese, chocolate syrup, vanilla, half of the cool whip, and 1/4 cup of curled chocolate in a mixer on medium speed until smooth.
• Spoon into pie crust and smooth with a spatula or rubber scraper.
• chill in refrigerator for 1-2 hours.
• pour pie filling on top and garnish with chocolate curls.
• return to refrigerator until ready to serve.

CHOCOLATE CHERRY PIE

Steps:

• Preheat oven to 375 degrees F (190 degrees C.) In a medium bowl, combine crumbs, and 1/4 cup softened butter. Press onto the bottom and sides of an 8 inch pie pan. Bake in preheated oven for 8 minutes. Cool.
• In a microwave-safe bowl, microwave chocolate until melted. Stir occasionally until chocolate is smooth. Set aside. In a large bowl, cream 1/2 cup butter and sugar until light and fluffy. Blend in melted chocolate, salt and vanilla. Add eggs, one at a time, beating 5 minutes for each egg. Stir in chopped cherries. Spread into cooled crust. Chill 4 hours.
• Before serving, garnish pie with whipped cream and maraschino cherries.