Indulge in the creamy, dreamy goodness of this Cherry Almond Mousse Pie! This pie is a delightful combination of tart cherries and nutty almonds, layered over a buttery graham cracker crust. The fluffy almond mousse filling pairs perfectly with a rich cherry topping, creating a beautiful balance of flavors and textures. With its vibrant colors and luxurious taste, this pie is perfect for any special occasion or just as a treat to satisfy your sweet tooth. Whether you’re a fan of fruity desserts or a lover of creamy mousse, this Cherry Almond Mousse Pie is sure to impress!
Ingredients:
For the Crust:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
For the Almond Mousse Filling:
- 1 cup heavy whipping cream, chilled
- 1/2 cup powdered sugar
- 1 tsp almond extract
- 8 oz cream cheese, softened
- 1/2 cup almond paste, crumbled
For the Cherry Topping:
- 1 1/2 cups fresh or frozen cherries, pitted
- 1/4 cup granulated sugar
- 2 tbsp water
- 1 tbsp cornstarch
- 1/2 tsp almond extract
Instructions:
- Prepare the Crust:
- Preheat your oven to 350°F (175°C). In a medium bowl, combine the graham cracker crumbs, granulated sugar, and melted butter. Mix until the crumbs are evenly coated and resemble wet sand.
- Press the mixture firmly into the bottom and up the sides of a 9-inch pie dish. Bake for 8-10 minutes, or until the crust is lightly golden. Remove from the oven and let it cool completely.
- Make the Almond Mousse Filling:
- In a large mixing bowl, whip the heavy cream with powdered sugar until stiff peaks form. Set aside.
- In another bowl, beat the cream cheese until smooth. Add the almond extract and crumbled almond paste, and continue to beat until well combined.
- Gently fold the whipped cream into the cream cheese mixture until fully incorporated. Spread the almond mousse evenly into the cooled pie crust.
- Prepare the Cherry Topping:
- In a small saucepan over medium heat, combine the cherries, granulated sugar, and water. Cook until the cherries release their juices and start to soften, about 5 minutes.
- Mix the cornstarch with a small amount of water to form a slurry, then add it to the cherry mixture. Continue to cook, stirring constantly, until the mixture thickens, about 2-3 minutes. Remove from heat and stir in the almond extract. Let the cherry topping cool to room temperature.
- Assemble the Pie:
- Once the cherry topping has cooled, spoon it evenly over the almond mousse layer in the pie crust. Refrigerate the pie for at least 4 hours, or until the mousse is fully set.
- Serve and Enjoy:
- Slice the Cherry Almond Mousse Pie and serve chilled. Enjoy the creamy almond mousse paired with the sweet and tangy cherry topping!
This pie is best enjoyed within 2-3 days of making. Keep any leftovers covered in the refrigerator.
