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Cherry Almond Mousse Pie Recipe

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4.2 from 15 reviews

This Cherry Almond Mousse Pie is a luscious, creamy dessert combining rich chocolate, sweet maraschino cherries, and toasty almonds in a flaky baked pie shell. Perfectly chilled and topped with whipped cream and cherry garnish, it offers a delightful balance of flavors and textures for any occasion.

Ingredients

Chocolate Base

  • 1/2 cup sweetened condensed milk
  • 1 ounce unsweetened chocolate, chopped
  • 1/4 teaspoon almond extract
  • 1 frozen pie shell (9 inches), baked

Cherry Almond Mousse

  • 1/2 cup sweetened condensed milk
  • 1 jar (10 ounces) maraschino cherries, drained
  • 1 package (8 ounces) cream cheese, softened
  • 1 cup cold water
  • 1 package (3.4 ounces) instant vanilla pudding mix
  • 1/2 teaspoon almond extract
  • 1 cup heavy whipping cream, whipped
  • 1/2 cup chopped toasted almonds

Garnish

  • 8 whole maraschino cherries
  • Chopped chocolate (optional)

Instructions

  1. Prepare the Chocolate Base: In a small saucepan over low heat, cook and stir 1/2 cup sweetened condensed milk and chopped unsweetened chocolate until the chocolate melts and the mixture thickens, about 4 minutes. Stir in 1/4 teaspoon almond extract. Pour this chocolate mixture into the baked pie shell and set aside to cool.
  2. Prepare the Cherries: Drain the maraschino cherries; set aside 8 whole cherries for garnish. Chop the remaining cherries and set aside.
  3. Make the Mousse Mixture: In a large bowl, beat the softened cream cheese until fluffy. Gradually beat in 1 cup cold water and the remaining 1/2 cup sweetened condensed milk until smooth.
  4. Add Pudding Mix and Extract: Beat in the instant vanilla pudding mix and the remaining 1/4 teaspoon almond extract until well combined.
  5. Fold in Whipped Cream and Add-ins: Gently fold in the whipped heavy cream, chopped cherries, and chopped toasted almonds until evenly distributed.
  6. Assemble the Pie: Pour the mousse mixture over the chocolate base in the pie shell, smoothing the top.
  7. Chill and Garnish: Refrigerate the pie for at least 4 hours or until set. Before serving, garnish with the reserved whole cherries and, if desired, sprinkle chopped chocolate on top.

Notes

  • Make sure the pie shell is fully baked and cooled to prevent sogginess.
  • Chilling time can be extended to overnight for firmer texture.
  • Use fresh whipped cream for best texture; avoid over-beating.
  • To toast almonds, spread them on a baking sheet and bake at 350°F for 5-7 minutes until fragrant and golden.
  • For a more intense almond flavor, you can add a tiny splash of amaretto liqueur if desired.

Find it online: https://marthatasty.com/cherry-almond-mousse-pie-recipe/