Preheat oven to 425 degrees. Unfold one crust onto
lightly floured Baker's Mat. Roll to a 12 inch
circle using rolling pin; place in deep dish pie
plate, pressing dough into bottom and up sides.
Unfold remaining crust onto lightly floured
surface; cut 24 hearts using cookie cutter. Brush
edge of crust with egg white; gently press hearts
onto edge of crust. Prick bottom and sides with
fork. Bake 10-12 minutes or until light golden
brown. Cool completely.
Microwave 1/2 cup chocolate morsels, uncovered, on
HIGH 1 minute or until melted and smooth, stirring
after each 20-second interval. Chop remaining
chocolate. In bowl, combine cream cheese and
powdered sugar; whisk in milk and melted chocolate
until smooth. Fold in chopped chocolate and 2 1/2
cups of the whipped topping until blended.
Spoon half of the cherry pie filling over the
bottom of crust; spread with cream cheese mixture.
Top with remaining pie filling. Pipe remaining
whipped topping around edge. For chocolate
drizzle, microwave 1/4 cup additional chocolate
morsels and 1 tsp. vegetable oil on HIGH 30
seconds or until melted; drizzle over pie.
Refrigerate 30 minutes.
Originally Submitted
2/16/2011
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