Cherry Chocolate Mousse Pie
1 package (15 oz) Pillsbury refrigerated pie crusts, softened as directed on the package
1 egg white, lightly beaten
3/4 cup semi-sweet chocolate morsels, divided
1 package (8 oz) cream cheese, softened
1/4 cup powdered sugar
2 tablespoons milk
1 container (12 oz) frozen whipped topping, thawed, divided
1 can (21 oz) Comstock or Wilderness Cherry Pie Filling, divided
1/4 cup semi-sweet chocolate morsels
1 teaspoon vegetable oil
Preheat oven to 425°F. Gently unfold one crust onto lightly
floured cutting board. Roll to a 12-inch circle using lightly
floured rolling pin, place in pie plate, pressing dough into
bottom and up sides of pie plate. Unfold remaining crust onto
lightly floured cutting board. Cut 24 heart-shaped pieces.
Brush edge of crust with egg whites; gently press hearts onto
edge of crust. Prick bottom and sides with pastry tool. Bake
10-12 minutes or until golden brown. Cool completely.
Place 1/2 cup of the chocolate morsels in cup or bowl in
microwave, uncovered, on HIGH 1 minute or until chocolate is
melted and smooth, stirring after each 20-second interval.
Coarsely chop remaining chocolate morsels. Combine cream cheese
and powdered sugar in a bowl; whisk in milk and melted chocolate
until smooth. Fold in chopped chocolate and 2-1/2 cups of the
whipped topping; mix until blended.
Spoon half of the pie filling over bottom of pie crust. Spread
cream cheese mixture over pie filling. Create a decorative
border around the pie using remaining whipped topping. For
chocolate drizzle, microwave chocolate morsels and oil on HIGH
30 seconds or until chocolate is melted and smooth; drizzle over
pie. Refrigerate at least 30 minutes.
Makes 8 servings
This recipe created by Comstock.