Wild Blueberry White Chocolate Mousse Pie Recipes

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MYSTERY INGREDIENT WILD BLUEBERRY PIE



Mystery Ingredient Wild Blueberry Pie image

I came up with this tasty twist on a classic blueberry pie recipe when I was searching the spice cupboard for nutmeg. My family loved it so much that I made two more pies the next day! Serve with whipped cream or ice cream.

Provided by Monique

Categories     Desserts     Pies     Fruit Pie Recipes     Blueberry Pie Recipes

Time 2h

Yield 8

Number Of Ingredients 8

1 recipe pastry for a double-crust 9-inch pie, divided
5 cups fresh blueberries (preferably wild)
½ cup white sugar
¼ cup all-purpose flour
½ teaspoon ground cinnamon, or more to taste
¼ teaspoon almond extract
¼ cup butter, cut into small pieces
1 tablespoon milk

Steps:

  • Preheat oven to 375 degrees F (190 degrees C). Press 1 pie crust pastry into the bottom and sides of a 9-inch pie pan.
  • Stir blueberries, sugar, flour, and cinnamon together in a large bowl. Add almond extract; stir to coat. Pour blueberry mixture into the prepared pie crust. Dot the blueberry mixture with butter pieces. Top with second pie crust, crimping the two crusts together. Brush top crust with milk. Make a few incisions with a knife into the top crust to allow steam to escape during baking. Wrap the edges of the pie with aluminum foil to avoid burning.
  • Bake in the preheated oven for 25 minutes. Remove foil, and continue baking until blueberry filling is bubbling and crust is browned, 20 to 25 more minutes. Cool before serving.

Nutrition Facts : Calories 394.3 calories, Carbohydrate 49.3 g, Cholesterol 15.4 mg, Fat 21.1 g, Fiber 4 g, Protein 4 g, SaturatedFat 7.4 g, Sodium 276.4 mg, Sugar 21.7 g

MIXED BERRY AND WHITE CHOCOLATE MOUSSE PIE



Mixed Berry and White Chocolate Mousse Pie image

This mixed berry pie is topped with a delicious, creamy white chocolate topping.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 5h15m

Yield 8

Number Of Ingredients 8

4 cups frozen DOLE® Mixed Berries (from two 12-oz packages)
1/2 cup sugar
1/4 cup cornstarch
1 crust from 1 package (12 oz) frozen Pillsbury™ Deep Dish Pie Crusts (2 Count)
1 tablespoon cold water
1 teaspoon unflavored gelatin
1 cup heavy whipping cream
1/2 cup white vanilla baking chips (from 12-oz bag)

Steps:

  • Heat oven to 400°F. Place cookie sheet on oven rack.
  • In medium bowl, toss Filling ingredients until well mixed. Spoon evenly into frozen pie crust.
  • Bake on cookie sheet 40 to 45 minutes or until filling is bubbly and crust edges are golden brown. Cover crust edges with strips of foil last 20 minutes to prevent overbrowning. Cool completely, about 1 1/2 hours.
  • In small bowl, add cold water; sprinkle with gelatin. Let stand 10 minutes or until gelatin softens.
  • In 1-quart saucepan, heat 1/4 cup of the whipping cream over medium heat until hot. Reduce heat to medium-low; add gelatin and baking chips. Cook 5 to 7 minutes, stirring constantly, until smooth and chips are melted. Remove from heat. Cool 25 minutes.
  • In medium bowl, beat remaining 3/4 cup whipping cream with electric mixer on high speed until stiff peaks form. Carefully fold cooled gelatin mixture into whipped cream until well blended. Spoon and spread evenly onto cooled pie. Refrigerate about 1 hour or until topping is set.

Nutrition Facts : Calories 370, Carbohydrate 48 g, Cholesterol 35 mg, Fat 3 1/2, Fiber 2 g, Protein 3 g, SaturatedFat 11 g, ServingSize 1 Serving, Sodium 120 mg, Sugar 31 g, TransFat 0 g

WHITE CHOCOLATE BERRY PIE



White Chocolate Berry Pie image

When strawberries are in season, I love to make this pretty pie. -Connie Laux, Englewood, Ohio

Provided by Taste of Home

Categories     Desserts

Time 20m

Yield 8 servings.

Number Of Ingredients 8

5 ounces white baking chocolate, chopped, divided
2 tablespoons whole milk
3 ounces cream cheese, softened
1/3 cup confectioners' sugar
1 teaspoon grated orange zest
1 cup heavy whipping cream, whipped
1 graham cracker crust (9 inches)
2 cups sliced fresh strawberries

Steps:

  • In a microwave, melt 4 ounces white chocolate with milk; stir until smooth. Cool to room temperature. , Meanwhile, in a large bowl, beat cream cheese and sugar until smooth. Beat in orange zest and melted chocolate. Fold in whipped cream. , Spread into crust. Arrange strawberries on top. Melt remaining white chocolate; drizzle over berries. Refrigerate for at least 1 hour. Store in the refrigerator.

Nutrition Facts : Calories 299 calories, Fat 22g fat (11g saturated fat), Cholesterol 54mg cholesterol, Sodium 170mg sodium, Carbohydrate 25g carbohydrate (20g sugars, Fiber 1g fiber), Protein 3g protein.

WHITE CHOCOLATE AND BLUEBERRY PIE



White Chocolate and Blueberry Pie image

Make and share this White Chocolate and Blueberry Pie recipe from Food.com.

Provided by ratherbeswimmin

Categories     Dessert

Time 1h15m

Yield 6 serving(s)

Number Of Ingredients 10

2 tablespoons cold water
1 teaspoon unflavored gelatin
7 ounces white chocolate, finely chopped
1 tablespoon unsalted butter
1 1/2 cups heavy cream, chilled
2 large eggs
1/3 cup sugar
1 teaspoon pure vanilla extract
2 cups fresh blueberries, picked over for stems
1 (9 inch) graham cracker crumb crust (or vanilla wafer crust)

Steps:

  • Place cold water in a small stainless steel bowl; sprinkle the gelatin on top; let gelatin stand to dissolve.
  • Add two inches of water in a med-size saucepan and bring water to a bare simmer.
  • Combine the chocolate, butter, and 1/2 cup heavy cream in a stainless steel bowl big enough to rest on top of the saucepan.
  • Place the bowl over the simmering water, making sure the bottom of the bowl does not touch the water.
  • Heat, whisking occasionally, until the chocolate is completely melted and the mixture is smooth.
  • Set the mixture aside to cool slightly.
  • In another stainless steel bowl, whisk the eggs and sugar together.
  • Place that bowl over the simmering water, again, making sure the bottom of the bowl does not touch the water.
  • Heat, whisking constantly, until the egg mixture has thickened and registers 160°F on an instant-read thermometer.
  • Remove the bowl from the heat and whisk in the vanilla.
  • Whisk the chocolate mixture and the gelatin mixture into the egg mixture; continue to stir until mixture is smooth.
  • Set the bowl containing the filling over a larger bowl of ice cubes; let the mixture stand, whisking occasionally, until it begins to thicken (about 10 minutes).
  • In a medium mixing bowl, whip the remaining heavy cream until it holds soft peaks (use an electric mixer).
  • Gently fold the whipped cream into the chocolate-egg mixture.
  • Fold in the blueberries.
  • Scrape the filling into the prepared crumb crust.
  • Cover the pie with plastic wrap and refrigerate until the filling is completely set--6 hours up to 1 day.

Nutrition Facts : Calories 695.5, Fat 46.3, SaturatedFat 23.9, Cholesterol 161.7, Sodium 304.8, Carbohydrate 65.5, Fiber 1.8, Sugar 51, Protein 7.6

BLUEBERRY-WHITE CHOCOLATE MOUSSE TART



Blueberry-White Chocolate Mousse Tart image

Categories     Berry     Chocolate     Citrus     Dairy     Dessert     Bake     Summer     Chill     Bon Appétit     Kidney Friendly     Peanut Free     Tree Nut Free     Soy Free

Yield Serves 8

Number Of Ingredients 17

Filling
3 cups fresh blueberries
6 tablespoons fresh lemon juice
3 tablespoons sugar
1 tablespoon water
1 teaspoon unflavored gelatin
1 cup chilled whipping cream
4 ounce good-quality white chocolate (such as Lindt or Baker's), finely chopped
White chocolate, shavings
Crust
(Makes one 9-inch crust)
1 1/4 cups all purpose flour
1/3 cup powdered sugar
1/2 teaspoon salt
10 tablespoons (1 1/4 sticks) chilled unsalted butter, cut into pieces
2 large egg yolks
1 tablespoon cold water

Steps:

  • For Mousse:
  • Preheat 350°F. Roll out tart crust dough on floured work surface to 13-inch round. Transfer to 9-inch-diameter tart pan with removable bottom, pressing into place. Trim dough overhang to 1/2 inch. Fold overhang in; press firmly, forming double-thick-sides. Freeze 15 minutes.
  • Line crust with foil. Fill with dried beans or pie weights. Bake until sides are set, about 15 minutes. Remove foil and beans, Bake until crust is golden brown and baked through, piercing with fork if crust bubbles, about 18 minutes. Transfer pan to rack; cool crust completely.
  • Finely chop 1/2 cup blueberries in processor. Transfer to heavy medium saucepan. Add 3 tablespoons lemon juice and sugar and stir over medium heat until mixture boils and thickens slightly, about 3 minutes. Remove from heat. Stir in remaining 2 1/2 cups blueberries. Cool.
  • Combine 1 tablespoon water and 3 tablespoons lemon juice in heavy small saucepan. Sprinkle gelatin over. Let stand 10 minutes to soften. Stir over low heat just until gelatin dissolves. Set aside. Bring 1/4 cup cream to simmer in heavy medium saucepan. Remove from heat. Add white chocolate and stir until smooth. Whisk in gelatin mixture. Refrigerate until just cool and beginning to thicken slightly, stirring often, about 10 minutes.
  • Beat remaining 3/4-cup cream in medium bowl until stiff peaks form. Gently fold into white chocolate mixture. Spoon mousse into curst; smooth top. Refrigerate until set, about 2 hours.
  • Spoon blueberry mixture over white chocolate mousse, covering completely. refrigerate until cold, about 1 hour. (Can be made 1 day ahead. Keep refrigerated.)
  • Remove tart from pan. Transfer tart to platter. Sprinkle with white chocolate shavings. Cut into wedges and serve.
  • For Crust:
  • Mix flour, powdered sugar and salt in processor. Add butter; process until mixture resembles coarse meal. Mix egg yolks and water in small bowl. Add to flour mixture and process until moist clumps form.
  • Gather dough into ball; flatten into disk for round tart or into square for rectangular tart. Wrap in plastic and refrigerate 1 hour. (Can be prepared 3 days ahead. Keep refrigerated. Let dough soften briefly at room temperature before rolling out.)

STRAWBERRY AND WHITE CHOCOLATE MOUSSE TART



Strawberry and White Chocolate Mousse Tart image

Categories     Chocolate     Dessert     Bake     Strawberry     Spring     Chill     Bon Appétit     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 8 servings

Number Of Ingredients 16

Crust
1 1/4 cups unbleached all purpose flour
1/4 cup sugar
1/4 teaspoon salt
1/2 cup (1 stick) chilled unsalted butter, cut into 1/2-inch pieces
1 large egg yolk
1 tablespoon (or more) ice water
Mousse
6 ounces good-quality white chocolate (such as Lindt or Baker's), chopped
1 1/4 cups chilled whipping cream
1/2 teaspoon vanilla extract
2 large egg whites
1/8 teaspoon cream of tartar
1/3 cup seedless strawberry jam
1 tablespoon fresh lemon juice
1 16-ounce basket strawberries, hulled, thinly sliced lengthwise

Steps:

  • For crust:
  • Blend flour, sugar, and salt in processor. Add butter and cut in using on/off turns until mixture resembles coarse meal. Whisk egg yolk and 1 tablespoon ice water in small bowl to blend; add to processor and process until moist clumps form, adding more ice water by teaspoonfuls if dough is dry. Gather dough into ball; flatten into disk. Roll out dough on floured surface to 13-inch round. Transfer dough to 9-inch-diameter tart pan with removable bottom. Trim overhang to 1/2 inch. Fold overhang in and press onto sides, forming double-thick sides. Pierce crust all over with fork. Freeze crust 30 minutes.
  • Preheat oven to 375°F. Line crust with foil; fill with dried beans or pie weights. Bake until crust sides are light brown, about 25 minutes. Remove foil and beans; bake until crust is cooked through and golden brown, about 20 minutes longer. Cool crust completely in pan on rack.
  • For mousse:
  • Combine white chocolate and 1/4 cup whipping cream in large metal bowl. Set bowl over saucepan of simmering water (do not allow bottom of bowl to touch water) and stir until chocolate is melted and smooth. Remove bowl from over water; cool chocolate mixture until lukewarm, about 15 minutes.
  • Beat remaining 1 cup whipping cream and vanilla in large bowl until peaks form. Using clean dry beaters, beat egg whites with cream of tartar in medium bowl until stiff but not dry. Fold whites into chocolate mixture, then fold in whipped cream. Transfer mixture to cooled crust; smooth top. Chill overnight.
  • Combine jam and lemon juice in small saucepan; bring to simmer, stirring over medium heat until jam melts. Remove from heat. Arrange sliced strawberries in concentric circles atop tart. Brush berries with melted jam mixture. Chill tart up to 2 hours and serve.

WHITE CHOCOLATE MOUSSE CHERRY PIE



White Chocolate Mousse Cherry Pie image

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

14 Oreo cookies
3/4 cup chopped macadamia nuts
2 tablespoons butter, melted
FILLING:
1 tablespoon cornstarch
2 tablespoons water
1 can (21 ounces) cherry pie filling
1/2 teaspoon almond extract
WHITE CHOCOLATE MOUSSE:
1 envelope unflavored gelatin
3 cups heavy whipping cream, divided
1/4 cup sugar
1/4 teaspoon almond extract
1 cup cold 2% milk
1 package (3.3 ounces) instant white chocolate pudding mix
Chocolate syrup and curls, optional

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.

MOUSSE WITH WILD BLUEBERRY SAUCE



Mousse With Wild Blueberry Sauce image

For a decadent and sinfully delicious dessert to serve guests at fall dinners, this White Chocolate mousse with Wild Blueberry Sauce is just the ticket - I got this recipe from our local newspsper, and I though it sounded really delicious, and I"m going to have it on the menu for my family this Christmas!!

Provided by Chef mariajane

Categories     Dessert

Time 20m

Yield 4 serving(s)

Number Of Ingredients 12

6 ounces white chocolate, finely chopped
2 teaspoons unflavored gelatin
3 eggs, separated
1 (8 g) envelope vanilla sugar
1 tablespoon granulated sugar
2/3 cup whipped cream
2 1/2 cups frozen wild blueberries
1 1/2 cups amaretto liqueur
1/2 teaspoon grated orange rind
3 tablespoons cornstarch
shaved white chocolate (to garnish)
fresh mint leaves (to garnish)

Steps:

  • Mousse: In a heatproof bowl set over hot water melt chocolate; let cool.
  • In a small saucepan, sprinkle gelatin over 1/4 cup cold water. Warm over medium-low heat until dissolved.
  • In a bowl, whisk together egg yolks, vanilla sugar, sugar and 1 tablespoons hot water until thickened. Add gelatin and whisk until combined.
  • Using electric mixer, beat egg whites until firm peaks form. Whip cream and fold into gelatin mixture. Fold in egg whites and melted chocolate until well combined. Cover and refrigerate for 4 hours or until set.
  • Wild Blueberry Sauce: Meanwhile, in a saucepan, bring wild blueberries, Amaretto and orange rind to boil. Whisk cornstarch with 1/4 cup water and stir into wild blueberry mixture. Cook stirring for 1 minute or until thickened. Let cool.
  • Using ice-cream scoop, scoop out mousse onto plates decoratively and spoon sauce around mousse. Sprinkle with shaved white chocolate and garnish with fresh mint.
  • NOTE: Prep time does not include setting time for Mousse.

Nutrition Facts : Calories 400.8, Fat 19.9, SaturatedFat 10.8, Cholesterol 172.2, Sodium 107.5, Carbohydrate 48.5, Fiber 2.3, Sugar 38.4, Protein 9.2

FROZEN WHITE CHOCOLATE GRASSHOPPER MOUSSE PIE



Frozen White Chocolate Grasshopper Mousse Pie image

Categories     Milk/Cream     Chocolate     Dairy     Dessert     Mint     Fall     Bon Appétit     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 6 to 8 servings

Number Of Ingredients 16

Crust
Nonstick vegetable oil spray
22 chocolate wafer cookies
3 tablespoons sugar
1/4 cup unsalted butter, melted
Filling
1 cup whole milk
Pinch of salt
3 large egg yolks
2 tablespoons cornstarch
6 ounces good-quality white chocolate (such as Baker's or Lindt), chopped
2 tablespoons unsalted butter
2 tablespoons green crème de menthe
2 tablespoons light crème de cacao
3/4 cup chilled whipping cream
Shaved white and dark chocolates

Steps:

  • For crust:
  • Spray 9-inch-diameter glass or ceramic pie dish with nonstick spray. Finely grind chocolate cookies and sugar in processor. Blend in butter. Press crumb mixture onto bottom and up sides of prepared dish. Freeze.
  • For filling:
  • Combine milk and salt in heavy small saucepan. Bring to simmer. Whisk egg yolks and cornstarch in medium bowl to blend well. Gradually whisk in hot milk mixture. Return mixture to same saucepan. Stir over medium-low heat until mixture thickens, about 6 minutes. Remove from heat. Add white chocolate and butter; whisk until smooth. Transfer custard to large bowl. Whisk in crème de menthe and crème de cacao. Set custard over another large bowl of ice water until cold and thick but not set, stirring often, about 30 minutes.
  • Whip cream in medium bowl until stiff peaks form. Stir 1/3 of whipped cream into custard. Fold in remaining whipped cream. Pour filling into crust. Freeze at least 5 hours or up to 2 days.
  • Garnish with shaved chocolates.

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From dairyfarmersofcanada.ca


CRANBERRY AND WILD BLUEBERRY PIE RECIPE
To assemble the pie: Preheat oven to 400 F. On a lightly floured work surface, roll one disc of dough into a 12-inch circle (lifting and turning as you go). Transfer the dough to a 9-inch pie plate and gently ease it in. Trim the excess dough so it hangs over the edge by no more than 1 inch.
From blog.ksvadl.com


WHITE CHOCOLATE COCONUT MOUSSE WITH BLUEBERRY SAUCE - CARROTS …
2021-08-09 2 tablespoons coconut liqueur. 600 ml whipping cream. Soak the gelatin sheets in cold water for about 10 minues. In a saucepan, bring the coconut milk to a boil. Add white chocolate chopped into pieces and let melt completely, stirring occasionally. In a bowl set over simmering water whisk the egg and egg yolk until creamy and thick. Add white ...
From carrotsandtigers.com


EASY CHOCOLATE MOUSSE PIE - COOKING CLASSY
Whip 1 3/4 cups heavy cream until very stiff peaks form. Fold into cool chocolate mixture. Pour chocolate mixture into Oreo crust and spread into an even layer. Chill 3 hours. For the topping, whip remaining 1 cup cream with 2 Tbsp sugar in a mixing bowl until stiff peaks form. Spread over pie, garnish with chocolate then cut into slices.
From cookingclassy.com


WHITE CHOCOLATE MOUSSE PIE - EAGLE BRAND
Instructions. MELT chocolate with sweetened condensed milk in heavy saucepan over low heat. Stir in almond extract. Cool to room temperature. Fold in whipped cream. SPOON into pie crust. Chill 4 hours or until set. Serve with fresh raspberries or strawberries, if desired.
From eaglebrand.com


BLUEBERRY MOUSSE PIE - GLUTEN FREE ON A SHOESTRING
2012-08-14 Place the pan in the freezer while you make the mousse. In a small bowl, place the gelatin and cool water. Stir to combine, and allow to sit. The gelatin will swell. Puree 2 1/2 cups of blueberries in a blender until smooth. Strain the mixture …
From glutenfreeonashoestring.com


LATTICE-TOP WILD BLUEBERRY PIE - FOOD NOUVEAU
Place the pie on a parchment-lined baking sheet. In a small bowl, whisk together the egg yolk and water. Brush the lattice with the egg mixture, then sprinkle with coarse sugar all over. Bake until the crust begins to turn golden, about 20 minutes. Reduce the …
From foodnouveau.com


WILD BLUEBERRY & WHITE CHOCOLATE COOKIES RECIPE
2022-06-28 Instructions. Preheat oven to 350 degrees F. Coat cookie sheet with cooking spray; set aside. In a large bowl, whisk together flour, sea …
From cookingwithruthie.com


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