Email to Stella      

Recipe Categories: Stella's HOME PAGEAPPETIZERS BAKING_SITES BBQ BEAUTY BEEF BEVERAGES BIOGRAPHY BREAD BREAKFAST BROWNIESandBARS BUTTERS_SPREADS CAKES CANDY CANNING_PRESERVING CASSEROLES CELEBRITY CHEESECAKES CHOCOHOLICS_ANONYMOUS COMFORT_FOOD COOKIES COOKING_FOR_2 COPYCAT CRAFT_RECIPES CROCKPOT DESSERTS DIABETIC DIETS ENTERTAINING ETHNIC FISHandSEAFOOD FONDUE FREEZER_FRIENDLY FROSTINGandFILLING FRUIT FUDGE GIFT_BASKET GIFT_JARS GLUTEN_FREE GRILL HINTSandTIPS HOLIDAYS HOMEMADE_PRODUCTS ICE_CREAM JAMSandJELLIES KIDDIE_MENU LOWFAT LOW_CARB MARINADES_RUBS MINUTE_MEALS MUFFINS OAMC PASTA PASTRIES PET_FOOD pHBalance PICNICandCAMPING PIES PIZZA POLITICIAN_FAVORITES PORK POULTRY PRESSURECOOKER QUANTITY_COOKING SALADandDRESSING SANDWICHES SAUCES SEWING_CRAFTS SIDE_DISHES SNACKS SOUPS_STEWS_CHOWDER_CHILI SOUTH_BEACH_DIET STATE_RECIPES TOP_TEN VEGETABLES VEGETARIAN

Fruit: Cherry Mocha Mousse Pie




Source of Recipe


yankeemagazine.com


List of Ingredients




3 cups chocolate wafer crumbs
1/3 cup margarine, melted
1 can (21 ounces) cherry pie filling, divided
1/4 cup sugar
1 envelope unflavored gelatin
1 cup cold water
3 squares (3 ounces) white baking bar with cocoa butter, chopped
3 egg yolks
1-1/2 cups heavy cream
2 tablespoons coffee liqueur
whipped cream and chocolate shavings for garnish (optional)


Recipe



Preheat the oven to 350 degrees F. Lightly butter the bottom and sides of a 10-inch pie plate. In a large bowl, combine the wafer crumbs and margarine. Press the mixture firmly against the bottom and sides of the pie plate. Bake for 8 minutes. When the crust is cool, spread 1/2 cup of the cherry pie filling evenly over the bottom and chill. Refrigerate the remaining filling until serving time.

In a medium-size saucepan, combine the sugar and gelatin; mix well. Add the water and white baking bar. Bring to a boil over medium heat, stirring constantly, and cook until the gelatin is completely dissolved. In a small bowl, beat the egg yolks. Add 1 cup of the hot gelatin mixture to the yolks and quickly stir until combined. Return to the saucepan and cook over medium heat, stirring constantly, until the mixture bubbles. Transfer the gelatin mixture to a large bowl. Chill in the refrigerator, stirring occasionally, for 45 minutes, or until it is the consistency of unbeaten egg whites. Do not let it get too firm.

Meanwhile, in the chilled bowl of an electric mixer, beat the cream until stiff peaks form. Add the liqueur. Gently fold into the chilled gelatin mixture. Pour into the crust. Cover and refrigerate overnight. Just before serving, spoon the remaining cherry filling evenly over the pie and garnish with whipped cream and chocolate shavings if desired.

SERVES 12