Our cherry almond mousse pie has four layers of flavorful, textural goodness: a flaky pie crust, homemade chocolate sauce, cherry-studded mousse, and a cherry, chocolate and almond topping.
Instructions
1
Make the chocolate sauce
2
In a small saucepan over low heat, cook and stir 1/2 cup sweetened condensed milk and the unsweetened chocolate until the chocolate is completely melted and the mixture is thickened, about four minutes. Stir in 1/4 teaspoon almond extract. Pour the chocolate sauce into the pie shell and set the pie aside.
3
Prep the cherries
4
Set aside eight whole cherries with perky stems for the pie’s garnish. Chop all the remaining cherries from the jar, and set everything aside.
5
Make the mousse
6
In a large bowl, use a hand mixer or stand mixer to beat the cream cheese until it’s fluffy and lump-free. Gradually beat in the water and the remaining sweetened condensed milk. Finally, beat in the vanilla pudding mix and the remaining almond extract. Fold in the whipped cream, then stir in the chopped cherries and toasted almonds. Pour the filling over the pie.
7
Chill, garnish and serve
8
Chill the pie until the mousse is set, about four hours. Once you’re ready to serve, garnish the pie with reserved whole cherries and, if desired, chopped chocolate. Editor’s Tip: To cut clean slices of pie, run a chef’s knife under warm water, then carefully wipe it dry. Make the first slice, then repeat these steps until you’re done serving.
