WHITE CHOCOLATE STRAWBERRY MOUSSE PIE
A light and tasty dessert for summer.
Provided by DIVAWHISPER
Categories Desserts Pies No-Bake Pie Recipes
Time 4h55m
Yield 16
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Stir cookie crumbs and butter together in a bowl. Press crumb mixture into the bottom of an 8-inch springform pan.
- Bake in the preheated oven until browned and set, about 10 minutes; cool completely.
- Heat 2/3 cup cream in a small saucepan over medium heat until just barely bubbling, 3 to 4 minutes. Place white chocolate in a bowl and pour hot cream over the chocolate. Whisk until white chocolate melts and mixture is smooth. Cool to room temperature.
- Beat 1 1/2 cups cream in a chilled glass or metal bowl with an electric mixer until soft peaks form. Add vanilla extract and continue to beat until stiff peaks form.
- Puree 2/3 pound strawberries in a blender or food processor.
- Fold 1/2 the whipped cream into the cooled white chocolate mixture. Fold white chocolate mixture into remaining whipped cream. Add the strawberry puree and fold until just combined. Spoon strawberry mixture on top of the crumb crust in the springform pan. Top with chopped strawberries. Refrigerate until chilled, at least 4 hours.
Nutrition Facts : Calories 395.6 calories, Carbohydrate 33.8 g, Cholesterol 60 mg, Fat 27.7 g, Fiber 1.1 g, Protein 3.8 g, SaturatedFat 14.6 g, Sodium 175.8 mg, Sugar 18.1 g
WHITE CHOCOLATE MOUSSE
Steps:
- In a large glass bowl, place the chopped white chocolate and set aside.
- Add the egg yolks and sugar to a small bowl and whisk until pale in color.
- In a saucepan, over low heat, bring 1/4 cup of the cream to a simmer, and slowly add the cream into the yolk and sugar mixture to temper. Pour the creamy mixture back into pan and stir with a wooden spoon until it coats the back of it.
- Pour hot mix into a fine mesh sieve placed directly over bowl with the chopped chocolate. Stir until completely smooth.
- In another bowl, whip remaining 1 cup of the cream to almost stiff peaks. Fold half the whipped cream into the white chocolate mix to lighten and then fold in the remaining whipped cream.
- Spoon the white chocolate mousse into 4 serving cups and refrigerate until set, approximately 1 hour.
- Garnish each serving with 3 blackberries and a sprig of mint, if using.
HOLIDAY WHITE CHOCOLATE PEPPERMINT CHEESCAKE MOUSSE PIE
Happy Holidays! This Holiday White Chocolate Peppermint Cheesecake Mousse Pie is dreamy, light and creamy and what peppermint dreams are made of! It will look lovely on your dessert table!
Provided by Kim Lange
Categories Dessert
Number Of Ingredients 11
Steps:
- Use a prepared graham cracker crust or mix the graham cracker crumbs, melted butter, and granulated sugar together in a medium bowl until combined.
- Once combined press the mixture into the bottom of the dish or pan and up the sides as far as you want it to go up, it will be thick and fits into a 9 - 10 inch pan.
- Make sure the crust is pressed together tight, you can use the bottom of a measuring cup to press it down firmer.
- Bake this crust for 10 minutes for 7-8 minutes at 350°F. Let cool all the way before adding filling.
- You can also use the option of chilling the crust for 2 hours before using in your recipe.
- Over medium heat, in a saucepan, heat 3/4 cup heavy cream in saucepan until hot, almost to boiling, but not boiling, then remove from heat.
- Stir in chocolate until it's melted and then stir in peppermint extract and let cool completely.
- In a bowl, using mixer, beat 3/4 cup heavy cream until firm peaks form. Set aside.
- In a large bowl, using mixer, beat the cream cheese until whipped. Set aside.
- Fold the cooled white chocolate mixture gently into whipped cream mixture until combined and then spoon into the cream cheese mixture and continue folding until mixed.
- Pour into prepared graham cracker pie crust.
- Using an electric mixer, beat 1 1/2 cups heavy cream until stiff peaks form.
- Add powdered sugar and vanilla extract.
- Spread whipped cream over peppermint cheesecake mousse.
- Set in fridge for a few hours to set up.
- Garnish with candy cane crushed bits right before serving.
WHITE CHOCOLATE MOUSSE CHERRY PIE
A cookie crust is topped with a cherry-almond filling and light-as-air mousse in this delectable dessert. This pie makes any dinner special. -Bernice V. Janowski, Stevens Point, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 1h15m
Yield 8-10 servings.
Number Of Ingredients 16
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.
Nutrition Facts : Calories 556 calories, Fat 40g fat (20g saturated fat), Cholesterol 107mg cholesterol, Sodium 338mg sodium, Carbohydrate 46g carbohydrate (36g sugars, Fiber 2g fiber), Protein 5g protein.
COCONUT-CRUSTED KEY LIME AND WHITE CHOCOLATE MOUSSE PIE
White chocolate and Key lime mousse pie.
Provided by EricandMonica Hagen
Time 13h20m
Yield 10
Number Of Ingredients 16
Steps:
- Preheat the oven to 400 degrees F (200 degrees C). Grease the bottom and sides of a 9 1/2-inch glass pie pan with shortening.
- Beat sugar and butter for crust in a bowl on medium speed until smooth. Beat in flour, lime zest, and vanilla extract on low speed just until crumbly. Press evenly into the bottom of the prepared pan.
- Bake in the preheated oven until light golden brown, 13 to 16 minutes. Remove to a wire rack and let cool completely, about 30 minutes.
- While the crust is cooling, grind shredded coconut in a food processor into a coarse powder.
- Spread coconut powder thinly over the cooled crust.
- Prepare filling: Whip condensed milk, sour cream, lime and Key lime juices, and coconut cream in a medium bowl on low to medium speed until smooth. Add more lime juice or coconut cream to taste; it should be quite sour but not bitter.
- Melt white chocolate chips in a microwave-safe bowl in 15-second increments just until soft. Mash with a spoon, then quickly add to the filling mixture and whip immediately on high speed to evenly distribute. Whip in food coloring on low speed, then gently fold in whipped topping.
- Pour filling into the pie pan. Cover and refrigerate until filling is fully set, at least 12 hours.
- Remove from the refrigerator. Shave white chocolate with a vegetable peeler over the pie to decorate. Serve immediately or refrigerate until serving.
Nutrition Facts : Calories 526.4 calories, Carbohydrate 73.1 g, Cholesterol 38.7 mg, Fat 20.8 g, Fiber 1.2 g, Protein 8 g, SaturatedFat 13.3 g, Sodium 124.2 mg, Sugar 60.3 g
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