White Chocolate Mousse Cherry Pie

 

White Chocolate Mousse Cherry Pie

1/4 cream-filled chocolate sandwich cookies      3/4 cup chopped macadamia nuts      2 tablespoons butter, melted   Filling:      1 tablespoon cornstarch      2 tablespoons water      1 can (21 ounces) cherry pie filling      1/2 teaspoon almond extract   White Chocolate Mousse:      1 cup cold 2% milk      1 package (3.3 ounces) instant white chocolate pudding mix      1 envelope unflavored gelatin      3 cups heavy whipping cream, divided      1/4 cup sugar      1/4 teaspoon almond extract   Chocolate Curls, Optional   In a food processor, combine cookies and nuts; cover and process until the cookies are finely chopped. Add butter; cover and pulse until mixture resembles coarse crumbs.   Press onto the bottom and up the sides of an ungreased 9-in. deep-dish pie plate. Bake at 350 degrees F for 8-10 minutes of until set. Cool on a wire rack.   For filling, combine cornstarch and water in a small saucepan until smooth. Stir in pie filling. Bring to a boil; cook and stir for 1 minute or until slightly thickened. Remove from the heat; stir in extract. Cool completely.   For mousse, in a large bowl, whisk milk and pudding mix for 2 minutes; set aside. In a small saucepan, sprinkle gelatin over 1/2 cup cream; let stand for 1 minute. Heat over low heat, stirring until gelatin is completely dissolved. Remove from the heat.   In a large bowl, beat remaining cream until it begins to thicken. Add sugar and extracts; beat until soft peaks form. Gradually beat in gelatin mixture. Fold into pudding. Refrigerate until slightly firm, about 30 minutes.   Spread cooled filling into crust; top with mousse. Refrigerate for 2 hours or until firm. Garnish with chocolate curls if desired.