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    Cherry Chocolate Mousse Pie 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

    Chocolate Drizzle:

    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.

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