White Chocolate-Cherry Mousse Pie Recipe

Name: White Chocolate-Cherry Mousse Pie
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 ounces bittersweet chocolate (do not exceed 61% cacao), chopped; 1 pound fresh cherries, pitted, halved; 1/2 cup cherry preserves; 1/4 teaspoon almond extract; Nonstick vegetable oil spray; 6 ounces chocolate wafer cookies (about 25 wafers), coarsely broken; 2 tablespoons sugar; Pinch of salt; 5 tablespoons unsalted butter, melted; 2 tablespoons water; 1 1/2 teaspoons unflavored gelatin; 1 1/2 cups heavy whipping cream, divided; 6 ounces high-quality white chocolate (such as Lindt or Perugina), chopped; 1 1/2 cups coarsely chopped pitted fresh cherries (about 9 ounces); 1/3 cup egg whites, room temperature; 1/2 teaspoon almond extract; Pinch of salt; 3 tablespoons sugar; Even easier: Use a purchased chocolate cookie crust.

Bake this irresistible White Chocolate-Cherry Mousse Pie at home. Made with bittersweet chocolate, fresh cherries, cherry preserves and almond extract. …

This White Chocolate-Cherry Mousse Pie relies on simple, everyday ingredients such as cherry preserves, almond extract, nonstick vegetable oil spray and sugar. It comes together quickly and makes 4 servings, at about 1120 kcal each. The step-by-step instructions below are written to be easy to follow, even on a busy day.

Whether you're rounding off a family dinner, bringing a treat to a gathering, or simply satisfying a sweet craving, this White Chocolate-Cherry Mousse Pie delivers. Serve it warm or at room temperature, and add a scoop of ice cream or a spoonful of whipped cream for an extra-special finish.

Updated Jun 30, 2026

Serves 4 Baking & Desserts

Servings: persons

3 ounces bittersweet chocolate (do not exceed 61% cacao), chopped
1 pound fresh cherries, pitted, halved
1/2 cup cherry preserves
1/4 teaspoon almond extract
Nonstick vegetable oil spray
6 ounces chocolate wafer cookies (about 25 wafers), coarsely broken
2 tablespoons sugar
Pinch of salt
5 tablespoons unsalted butter, melted
2 tablespoons water
1 1/2 teaspoons unflavored gelatin
1 1/2 cups heavy whipping cream, divided
6 ounces high-quality white chocolate (such as Lindt or Perugina), chopped
1 1/2 cups coarsely chopped pitted fresh cherries (about 9 ounces)
1/3 cup egg whites, room temperature
1/2 teaspoon almond extract
Pinch of salt
3 tablespoons sugar
Even easier: Use a purchased chocolate cookie crust.

1
Stir chocolate in medium metal bowl set over saucepan of simmering water until melted and smooth. Remove bowl. Place sheet of waxed paper on work surface. Pour chocolate onto paper. Working quickly and using offset spatula, spread chocolate in thin layer over paper into 10x10-inch square. Place second sheet of waxed paper over, pressing to release most air bubbles. Roll paper up tightly into 3/4-inch-wide roll and chill until set, about 2 hours. DO AHEAD:
2
Stir cherries and preserves in medium saucepan over medium-high heat until preserves melt and mixture begins to simmer. Reduce heat to medium and continue to simmer until cherries begin to soften, stirring often, about 5 minutes. Stir in almond extract. DO AHEAD:
3
Preheat oven to 350u00b0F. Lightly coat 9-inch-diameter glass pie dish with nonstick spray. Process broken cookies, sugar, and pinch of salt in processor until cookies are finely ground. Add melted butter; using on/off turns, process until incorporated. Press firmly and evenly onto bottom and up sides of prepared dish.
4
Bake crust until firm, about 12 minutes. Transfer pie dish to rack; cool completely.
5
Place 2 tablespoons water in small bowl. Sprinkle gelatin over; let stand until softened, about 10 minutes.
6
Meanwhile, stir 3/4 cup cream and white chocolate in small saucepan over medium-low heat until chocolate is smooth. Remove from heat. Add gelatin mixture; stir until dissolved. Transfer to large bowl. Stir in 3/4 cup cream. Refrigerate just until chilled but not set, stirring occasionally, about 1 hour.
7
Using electric mixer, beat chilled white chocolate mixture until firm peaks form. Fold in chopped cherries. Using clean dry beaters, beat egg whites in medium bowl until foamy. Add almond extract and pinch of salt and continue beating until soft peaks form. Gradually beat in sugar. Continue beating until stiff peaks form. Add egg white mixture to white chocolate mixture; fold just to incorporate.
8
Spoon white chocolate mousse into cooled crust, mounding in center. Unroll dark chocolate shards from waxed-paper roll (chocolate will break into long, curved pieces when paper is opened). Arrange shards decoratively atop mousse. Chill until mousse is set, at least 4 hours. DO AHEAD:
9
Cut pie into wedges and serve with warm cherry compote.

1120

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

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Frequently Asked Questions

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: 3 ounces bittersweet chocolate (do not exceed 61% cacao), chopped, 1 pound fresh cherries, pitted, halved, 1/2 cup cherry preserves, 1/4 teaspoon almond extract, and more.

Yes, White Chocolate-Cherry Mousse Pie falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Quick Info

Servings
4 servings
Calories
1120 kcal
Category
Baking & Desserts

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